Omi beef are sliced from Black Japanese cattle. Raised in Shiga Prefecture, it has the longest history in Japanese Wagyu. Known for it’s high marbling content, what makes this meat distinctive is its lustrous fat and sweet, smooth flavour which easily melts in your mouth.
KAINOMI is the cut of meat that is closest to the Tenderloin. Kainomi is also known as “Flat Meat” which is a limited portion that found between the juicy rib cuts and delicate fillet (tenderloin). Hence, Kainomi has the tenderness of both ribs and tenderloin. It has an excellent flavor balance between lean meat and fat. Our Kainomi is served in Yakiniku cuts which is best for grilling to medium rare to conserve its tenderness.
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