20-Day Dry-Aged Wagyu Striploin | Namba, Osaka
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YouTubeHumans of Wagyu
20-Day Dry-Aged Wagyu Striploin | Namba, Osaka
A STRIPLOIN CUT FROM WHERE THE RIBEYE BEGINS Look along the edge and you can still see a little of the rib cap — this striploin was taken from the end that connects to the Ribeye. Kitan Hibiki is the dry-aged steakhouse in the heart of Namba, part of the Kitan Group run by Hiro-san. This cut spent about 20 days aging: enough time to build a ...
249.9K views1 month ago
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