KIWAMI焼肉九斗

A part of the shoulder loin, is called zabuton because it is square like a zabuton (Japanese cushion). Full of flavor, it is the king of ribs.

It means the meatiest central part of a beef fillet (psoas major) or a steak made from that part. It is characterized by its thickness and very fine and tender texture.

Capsicum is a lean part of beef with a lot of fine fibers, which makes it crispy. It is popular for its easy eating as it has a fiber-like texture when chewed but does not feel tough.

Beef tongue. The base of the tongue (tan moto) is a tender, fatty, marbled part. The freshest ones are so tender that they can be eaten as sashimi. This part is often used in yakiniku. Tongue stew is also used because it becomes tender and has a unique flavor when cooked slowly.

The shoulder is a collection of numerous muscles, such as the misaki, sankaku, and togarashi, although the arm is collectively called the "shoulder. The flesh is dark in color. It is rich in umami ingredients and has a rich flavor. It is a part with a lot of extract and gelatin.

One of the largest parts. It has moderate marbling fat and good flavor. Its fine texture and rich flavor make it an ideal portion for thinly sliced sukiyaki and yakiniku.

The thickest part of the longest pectoralis muscle. It is easily sinewy and has a fine texture. It is tender and has a rich flavor of fat. Suitable for steak, sukiyaki and shabu-shabu.

The long, thin muscle part inside the spine of the sirloin. It is very tender and has a refined taste with little fat. It is a rare part of a cow, accounting for only 3% of the total number of fillets, and is a high-class part along with sirloin and loin. Recommended for steaks and roasts.

The part following the rib roast to the thigh. It is characterized by its tenderness, sweetness, and juicy marbling. It is said that the name "sirloin" came from the title "sir" given to it due to its great taste. It is recommended for shabu-shabu, sukiyaki, and roast as well as steak.

The part of the meat that connects to the sirloin. It is a large lean meat from the waist to the buttocks, and is tender with a fine texture and flavor. It is a very valuable lean meat. High quality parts are also used for yukke. It is also suitable for various dishes such as steak, yakiniku, sukiyaki, and shabu-shabu.

A rare part at the tip of the buttocks. Only a very small amount can be obtained from a single cow. The sweetness of the marbling and the flavor of the lean meat combine to create a meat that "connoisseurs" like. The lean meat has elasticity, so you can really feel that you are eating meat! You can enjoy the feeling that you are eating meat. It is delicious both grilled and as sashimi.

The tail part. This is the part used for so-called tail soup. When the marrow part becomes gelatinous after being stewed well, it becomes very tasty. It is rich in collagen, which makes it perfect for beautiful skin.