Miyagi Wagyu Heart of Knuckle | Wakayama, Japan
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YouTubeHumans of Wagyu
Miyagi Wagyu Heart of Knuckle | Wakayama, Japan
RAISED IN THE COLD, FINISHED ON RICE STRAW A Miyagi Gyu Heart of Knuckle (Marushin) at yakiniku carosso in Wakayama — a yakiniku run by butchers. Miyagi gets colder than most people picture when they imagine Japanese beef country, and that shapes how cattle are raised there. Producers tend to take their time. And because Miyagi is also one of ...
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