Rei Kuroshima Sone187 Meat S1 No1 Style Best -

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| Feature | Detail | |---------|--------| | | 60 % Japanese Black wagyu × 40 % Argentine Angus | | Aging Process | Dry‑aged for 45 days in a climate‑controlled cedar‑infused chamber | | Fiber Alignment | Precision‑cut along the natural grain to maximize tenderness | | Marbling Index | 12‑point BMS (Beef Marbling Standard), offering melt‑in‑your‑mouth richness | | Flavor Profile | Nutty, umami‑forward with a faint hint of rosemary and smoked oak | Are you analyzing the (lighting, camera gear) for