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This is Kitan In. The Yakiniku course continues. The second cut Hiro San prepared was the Rump. A leaner, deeply red cut that shows a very different side of Manyo Wagyu. During the course, Hiro San explained that not all Manyo Wagyu is the same. The cattle he selects come from a pure Tajima bloodline, different from Manyo Wagyu raised from ...
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