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the Iberian Duroc pigs are raised without antibiotics or added hormones
Each steak is expertly "Frenched"—a butchery technique where the rib bone is cleaned to create a dramatic
clean mountain air where it ages for 20-24 months
They are around 20 OZ per steak
Jamon Iberico is often hailed as the finest ham in the world
Sirloin Saku | A5 Japanese Wagyu value the Iberian Duroc pigs areLearn about how we label beef and Beef Grading Standards Checkout 4 different ways to cook this cut here The A5 Japanese Sirloin Saku is the pinnacle of luxurious beef, offering an exquisite balance of rich marbling, tenderness, and an unmatched depth of flavor. This cut is sourced exclusively from the renowned Wagyu regions of Kagoshima or Miyazaki, celebrated for producing some of the finest Wagyu beef in the world. Graded at the highest level (A5)
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