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The Wagyu Cut Beyond the Steaks | Matsusaka Topside
A MATSUSAKA HEIFER, RAISED 31 MONTHS This Topside — known as Uchimomo in Japanese — came from a Matsusaka Gyu heifer raised for 31 months in the Matsusaka region of Mie Prefecture, one of Japan's most famous Wagyu-producing areas. Uchimomo is one of the most versatile cuts in the Momo (round) section. The Japanese Meat Guide recommends it ...
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