兵庫県の但馬牛を指定農家で飼育し世界で1番
厳しい基準を全てクリアしたものだけが神戸牛、
そうでないものは但馬牛になる。
そんな神戸牛を評価の高いお店でいただきました🎶
赤身の希少部位で1万、サーロインで17380円、
フィレ31680円、シャトーブリアンは37180円
(グラム数で料金上がります)ですが、A5ランク赤身110g4235円にAセット990円をつけていただきました。
やっぱり赤身なので少々固め、お値段上がると
柔らかくなるようだけど、さすが神戸牛なので
美味かったです😋2026.2.18
(Translated by Google)
Only Tajima beef from Hyogo Prefecture, raised by designated farms and meeting the world's strictest standards, becomes Kobe beef; anything else becomes Tajima beef.
I had the pleasure of enjoying Kobe beef at a highly-rated restaurant!
Rare cuts of lean meat cost 10,000 yen, sirloin 17,380 yen, fillet 31,680 yen, and Chateaubriand 37,180 yen (prices increase with weight). I opted for A5 grade lean meat (110g) for 4,235 yen, with the A set for 990 yen.
As expected, being lean meat, it was a little tough; apparently, it gets softer with higher prices, but as you'd expect from Kobe beef, it was delicious! 😋 2026.2.18
