Common Types of Beef Served at Japanese Grill Restaurants

Japanese grill alias yakiniku restaurants usually serve various types of meat for customers to grill themselves. The type is categorized based on the limb of the cow whose meat is confiscated. According to Japan, beef for yakiniku can be divided into ten types. Each member has a different fat content, umami level, and texture. Before choosing beef that suits your taste, come on, find out the types first. visit us

1. Kata rosu (chuck flap)

One type of meat that is in the area of the word rosu is zabuton. Zabuton itself is meat in the rib area. This meat is also known as jorosu.

2. Kata (shoulder clod)

The shoulder blade or shoulder area is the second softest member. They are not very expensive, but always gentle. Several types of meat come from members of the word, among others:

Misuji (top blade)
Uwa misuji, (upper top blade)
Kurimi (chuck eye)
Togarashi (chuck tenders)
Sankaku bara (chuck short rib)

3. Rib rosu (prime rib roast)

The rib rosu is the meat that comes from the area behind the ribs. It is located between the shoulder and sirloin. The part of the meat that is also the rib rosu area is:

Rib stamp

Rib rosu shin (ribeye)
Maki rosu (ribeye lip)
Enpitsu (complexus muscle)

4. Tomo bara (short plate)

Short plate is a sheet of meat with layers of fat on both sides. Usually, this meat is processed for gyudon (beef rice bowl). However, not infrequently it is also grilled for yakiniku. There are several types of short plates. Some of them are karubi and harami. Karubi is short rib meat which can be served with or without the bone. Harami is meat that is cut from the diaphragm area. These two members have quite a lot of fat marbling, so the taste is too soft and juicy. Some types of meat that are also members of the short plate include:

Nami karubi (boneless short rib)
Nakaochi karubi (rib finger)
Cainomi (flap meat)
Sasabara (flanks)
Uchi Harami (inside skirt)

5. Loins

The loin has meat that is quite soft, but tends to be lean. So, you can’t get eneg even if you eat it in large quantities. Several types of loin meat that are commonly served include:

Hireshita (sirloin)
Hire (tenderloin)
Chateaubriand

6. Ranichi

Also known as Drump, ran ichi is meat from the waist, buttocks and thighs. This is one of the parts that have the most savory taste. The part that is also the ran ichi area is:

Rump (top sirloin butt)
Ichibo (top sirloin cap)

7. Sotomomo (Gooseneck round)

Often referred to as sotohira or sotomomo, this cut originates from the outer thigh area. Several types of meat derived from this member include:

Makura (eye of round)
Habaki (heels)
Nakaniku (outside round)
Senbon (super digital flexor muscles)