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Max the Meat Guy
Max the Meat Guy
Jul 26, 2020
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Yamagata Gyu Ribeye end—from the side that connects with the Striploin (aka Sirloin)! 【WHAT MAKES IT A YAMAGATA GYU?】 Yamagata Gyu has a long-standing reputation for its deep umami and mellow fat, a flavor profile often attributed to the region’s climate and traditional farming practices. To be certified as Yamagata Gyu, the animal must be a Kuroge Washu heifer or steer raised in Yamagata Prefecture for the majority of its life—with the final fattening stage also taking place within the prefectu
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