| Part name |
Feature |
Use |
| Neck(ネック) |
It is hard next to shin meat. |
Stew, curry, soup, minced meat |
| Shoulder/Brisket(肩) |
Slightly hard |
Sukiyaki, Shabu-shabu, stews of curry · stew, pastrami |
| Shoulder roace/Chuck Eye Roll(肩ロース) |
Easier to marbling |
Sukiyaki, Shabu-shabu, Stewed, Steak |
| Ribulose/Ribeye(リブロース) |
Easier to marbling |
Steak, roast beef, sukiyaki, shabu-shabu |
| Sirloin(サーロイン) |
Soft |
Steak, roast beef |
| Fillet, tenderloin(ヒレ) |
The leanest and softest |
Steak, thin slices are also good for shabu-shabu |
| Raw(ばら) |
Lots of fat, somewhat hard |
Sukiyaki, beef bowl, grilled meat, simmered |
| Chuck-roll(かたばら) |
Slightly hard |
Grilled kalbi |
| Bitter(ともばら) |
Slightly stiff, lean and fat are stratified |
Short rib |
| Thighs, top-side(もも、うちもも) |
Many lean |
Steak, roast beef, grilled beef, cold beef, beatfish |
| Outside thigh(そともも) |
Slightly hard, with a lot of gelatin |
Stewed dishes, beef stroganoff |
| Top Sirloin Butt(ランプ) |
Less fat but soft. Also suitable for raw eating |
Steak, roast beef, butter roasted, yukke, sashimi |
| Shin(すね) |
Red meat. It is hard and plenty |
Stewed soup |
| Thick flank(しんたま) |
Less fat and soft |
|
| Tail(テール) |
High protein and high collagen |
Stew, soup |
| Muscle, Achilles tendon(スジ、アキレス腱) |
It is hard, but rich in collagen, it becomes softest when simmering |
Oden, stewed beef, beef bowl, Buchu Bourguignon etc. |
| Misuji (rare part)(みすじ) |
The part around the shoulder blades |
|
| Cheek(ほほ肉) |
It has a flavor similar to tan but it has different flavor and a unique flavor |
The calf’s one is particularly preferred for French cuisine as Tet de Vau. |
| Tan/Tongue(タン) |
It has a lot of fat but it becomes soft when boiled. I have a unique cockerer |
Tongue with salt, stew |
| Ear, nose(耳、鼻) |
Have a unique texture with crisp and crunchy ears and nose |
Cut the boiled ones and make jelly and marinade etc to make appetizers and liquor. |
