Wagyu beef is famous for having just the right amount of fat, and the surface of the meat has an even distribution of fat like snowflakes. Because of the low fat solubility, you can not only eat the fresh and sweet fat, but also contain very rich gravy. Extremely tender and juicy, plump and tender, and melt-in-your-mouth taste is unforgettable. After heating, the aroma is released, the taste is rich, with a touch of sweetness, exclusive to your top enjoyment! Kagoshima is also famous for producing the highest quality Wagyu beef in Japan. Made with Japanese Wagyu beef and a small amount of beef fat, the meat is rich in flavor and the gravy is extremely rich. Because it is moderately thick and fried, it retains its soft and tender taste. The cooking method is very simple. After thawing, put the hamburgers in the Yijie wok (no need to drop the oil), cover the lid and fry each side for about 3 minutes, then open the lid and turn to medium-low heat and fry for about 1-2 minutes on each side. ～  Country of Origin: Japan Preservation Method: Refrigerated (-18℃) $18/2 pcs; $33/4 pcs