About the cut: 

This steak is rich, juicy and full-flavored with generous marbling throughout. It's a boneless cut that is best cooked using high heat methods. That is, either in a screaming hot cast-iron skillet or over a grill.

About the brand:

 Thanks to the temperate climate and the Japanese black cattle breed, the meat that comes from Kagoshima is known for its tenderness as well as its well-balanced marbling. Kagoshima Black cattle are blessed with the sun and natural surroundings of a warm tropical island.