$95.00
Cut: NY Strip Prefecture: Hokkaido Weight: 8oz Portion (We cut a 3/4 inch thick steak off...
$110.00
Cut: Boneless Ribeye Prefecture: Kumamoto Weight: 10oz Grade: A5 Here's how to cook: Cut this...
$110.00
Cut: Filet Mignon Prefecture: Miyazaki Weight: 6oz Portion Grade: A5 Cooking Method: We recommend reverse searing...
