¡Ob­ser­va!

Beef! - - Great Barrier Beef -

Las re­ses de Wag­yu desa­rro­llan mu­cha gra­sa in­tra­mus­cu­lar que le con­fie­re a la car­ne un fino mar­mo­lea­do y su ex­tra­or­di­na­rio sa­bor

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