Beef Loin

A premium cut from the central back section, prized in wagyu for fine marbling. Balances rich fat with deep umami — the star of steak, sukiyaki, and yakiniku.

• Lean should be vivid red with even, fine marbling for top quality.

• Fat should be white to light cream.

• For imports, look for deep red with moderate fat..

• Use thick steak cuts within 2-3 days of purchase, thinly sliced (sukiyaki, etc.) within 1-2 days.

• For longer storage, wrap and freeze in airtight bags; use within 3 weeks to 1 month..