Hirami refers to the flank steak in Japanese butchery. It’s leaner than many Wagyu cuts but still benefits from fine marbling. Strong beef flavor defines this cut. It’s best cooked hot and sliced thin.
Hirami refers to the flank steak in Japanese butchery. It’s leaner than many Wagyu cuts but still benefits from fine marbling. Strong beef flavor defines this cut. It’s best cooked hot and sliced thin.
