Kobe Beef Ribeye from Saga region

 Saga gyu, is made from one of the finest breeds of Japanese cattle raised on fertile farmland. Saga gyu ranks among the best 
of over 200 beef brands in Japan. It is one of the regional agricultural specialties of Saga Prefecture which boasts a mild 
climate with an average temperature of around 16℃ (61℉). Fertile land and clean water are essential elements for breeding 
high quality beef cattle.
 At the farms, high quality breeding cattle are bought in and raised with the utmost care and attention under controlled feeding 
conditions to match each growing stage. The cattle are always provided with a suitable grazing area. 
Receiving premium wagyu level status is far from easy, and only a select few make the cut. Internationally, names like Kobe 
beef and Matsuzaka beef have been receiving attention for a little while now, but the name on everyone's lips of late is Saga 
Beef.
 Marbling, known in Japanese as tsuya-sashi, or "glossy marbling," is the key to unlocking the meat's unparalleled flavor. The 
term refers to the white fatty parts woven into the meat; it is the (not so) secret ingredient to the beef's succulent, soft 
texture, juicy quality, and melt-in-your-mouth experience.
 Unlike regular fat you will find on a cut of meat, the white marbling of a Saga beef cow is rich with monounsaturated fats and 
essential fatty acids Omega 3, 6, 9, like what you would find in olive oil and wild salmon. It melts when heated; the silky cuts 
unleashing a wave of flavor, both powerful and delicate, the fat beading as it marinates the meat. Saga is so well-marbled that 
from afar, the uncooked pink meat is so light and flooded with white that it resembles the light pink shade of a cherry blossom 
flower.