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Sashi Short Ribs (1-1.8Kg)

28.10

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The term “Sashi” absorbed from the Japanese technically indicates the marbling, combined with “Beef” it takes on the meaning of meat selected on the basis of the marbling level. The determining feature for the “Sashi” is therefore its texture, the high level of fat infiltration. The fundamental peculiarity is that the fat melting during cooking remains inside the fibers of the meat, determining the perfect combination of juiciness and tenderness.

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