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TKI

Wagyu - Outside (3rd layer inside) - ソトモモ(ハバキ)

Wagyu - Outside (3rd layer inside) - ソトモモ(ハバキ)

There are many muscles in the area covering the joints of the femur and tibia, but the gelatinous substance is
It is characterized by its rich and smooth texture and the umami of lean meat.
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