Japanese Tuna Saku | Bluefin Akami Mollusks they are wet aged for

they are wet aged for over 30+ days and it makes a HUGE difference

portions are typically smaller than traditional prime rib

We tried A LOT of different olive oils before deciding on Venta del Baron

and meets the strict standards of the Kobe Beef Marketing and Distribution Promotion Association

This isn't a cut to experiment on

Japanese Tuna Saku | Bluefin Akami Mollusks they are wet aged forThis is Bluefin Akami at its finest clean, lean, and brilliantly red. Cut into saku blocks (perfect rectangular loins), this is the prized back muscle of the Bluefin tuna: deep in color, firm in texture, and ideal for sashimi, sushi, or tataki. Akami () is the lean, deep red meat from the back and sides of the tuna specifically the Bluefin in this case. It's the most abundant part of the fish and the go to cut for those who appreciate clean, meaty