By feeding the cows with the special herbs for eight months together with natural breeding, Miyagi beef becomes a premium raw material. The clean soil, water, air and overall nature makes the meat succulent and richly flavoured. The special diet makes the meat smooth and delicious with the texture that practically melts in a mouth. It is ideal for such dishes as tenderloin tartar, seared Kampo, short loin carpaccio and smoked Kampo beef sirloin. Book a table and tuck into your Kampo beef at (02) 126 9999 or visit www.SofitelBangkokSukhumvit.com.

Source: The Nation Bangkok July 10, 2017 09:22 UTC