| 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. |