In part II of our Japanese wagyu beef series, we'll be talking about the different cuts of beef. The usual rules of Western butchery don't apply here!
Beef can be divided primarily into 10 sections, with even smaller cuts for each section. The quality of the fat, umami, and texture will vary with each cut. Today, we'll be touching on the cuts commonly found in Japanese BBQ restaurants in Singapore, and hopefully this will be a reference for you as you explore Japanese wagyu and yakiniku!
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1. Kata Rosu (Chuck)
The closest cut from the neck is called kata rosu. It is a lean cut with a strong meaty taste, fine marbling, and the right amount of texture.
- Zabuton
From the chuck is a cut named zabuton. It is exceptionally tender and said to be the cut with the best marbling. It is a valuable cut and only 3-4kg of this can be gotten from each head of cattle!
This cut is best rare. Grill one side over high heat, and once the fat begins to melt, turn it over and cook until lightly browned. These fatty slices go extremely well with a sweet sauce.
2. Kata
Below the kata rosu and on the upper part of the foreleg is the "kata". It is a well-muscled cut with lots of tendons and muscle tissue.
- Misuji
The misuji is located behind the shoulder blades. It is a rare cut, with a low yield per cattle, and prized by beef lovers. Its rich umami taste is best enjoyed through yakiniku.
It is recommended to enjoy the misuji medium rare. Cooking the meat over high heat and melting the fat thoroughly will bring out its full umami, which would be lost if it is uncooked. This cut pairs well with sweet sauces and rich, thick sauces.
- Kurimi (Chuck eye)
A well-muscled and lean cut from between the shoulders and upper part of the foreleg, the kurimi is filled with tendons and muscle tissue thus it is relatively tough, but it is filled with umami.
This cut is best enjoyed rare and seared. Since it isn't fatty, it is excellent when lightly seasoned, such as with salt or soy sauce with wasabi.
- Sankaku Bara (Chuck rib)
Literally translates to "triangle rib", the sankaku bara a cut taken from the first through sixth ribs and is shaped like a triangle. It is evenly marbled, with a perfect balance of fat and lean meat, and is thus a popular cut for enjoying the rich flavor of the fat and lean meat all at once. However, you might be hard pressed to find this at every yakiniku restaurant.
This cut of meat will have the perfect balance of juiciness and fattiness at medium rare, and it is best eaten when it has thoroughly heated up to the core, but not overcooked. The fatty flavor matches well with a sweet sauce.
3. Rib Rosu
This refers to the meat at the back of the ribs, between the chuck and sirloin cuts. Along with sirloin, it is also one of the top cuts of beef.
- Rib Rosu Shin (Ribeye)
This is a cut many of us are familiar with. It is located at the center of the ribs, extremely tender, and considered to be the most well-balanced cut from the ribs.
Thin slices should be lightly seared and enjoyed rare to medium rare. Try grilling the surface until it browns, and then lower the heat to cook them till medium rare. It pairs well with a sweet sauce.
4. Tomo Bara (Short Plate)
This cut of meat is located around the underside section of the ribs. It is also generally called "karubi", originating from the Korean word "galbi", and is one of the common offerings you'll find in most yakiniku restaurants.
- Karubi/Jo Karubi (Short rib)
This cut is taken from the half of the outer ribs closer to the cattle's upper foreleg. You may find that some yakiniku restaurants separate the cuts by naming them karubi (short rib) or jo karubi (prime short rib). This cut has a rich flavor and a slight sweetness.
Enjoy this cut medium with caramelized fat. Its strong flavor will go well with a thick, sweet sauce.
- Naka Karubi (Rib finger)
The naka karubi is taken from between each individual rib. Both the meat and fat are loaded with an incredible amount of umami. This is a popular cut that many Japanese BBQ restaurants will serve!
Best grilled to a medium doneness, with a heavy sear to melting off any excess fat. Like the short rib, the most popular way to eat this is with a sweet sauce, or with a bit of gochujang.
- Uchi Harami (Inside skirt)
This cut is located near the diaphragm (skirt) and has lots of umami. Don't hesitate to place an order if you see it on the menu, because it is a rare cut!
To fully enjoy its tenderness, enjoy it rare. Lightly sear the meat over high heat and eat it as soon as the surface is crispy. A simple combination of soy sauce and wasabi will bring out its flavor to the fullest!
- Harami (Outside Skirt)
This is from the cattle's diaphragm and is a muscle needed for breathing. It is one of the most popular cuts in yakiniku, thanks to its well-balanced marbling, tenderness, and robust meaty flavor.
This cut is generally more marbled, served in thicker slices and should be cooked until rare. If the fattiness is too much, cook until it is medium. Salt and pepper is a good option, or have it with a salt-based sauce for an unexpected twist!
5. Loin
This cut of meat is from the upper part of the cattle's back. Out of the three loin cuts that can be taken from the back – ribs, sirloin, tenderloin – the sirloin is considered to have the best quality.
- Hireshita (Sirloin)
One of the most popular cuts and for good reason — the sirloin is beautifully marbled, juicy and flavourful. It also doesn't get exercised too much, which makes for a tender texture.
The better the quality, the rarer it should be. Sirloin is rather fatty and best to sear the surface to trap in all its umami. Enjoy it hot off the grill! Sweet sauce is highly recommended but salt and pepper is also a great choice.
6. Hire (Tenderloin)
The oblong strip of meat along the cattle's lower spine, the tenderloin is aptly named as it is one of the most tender cuts.
- Tenderloin
Like the sirloin, the tenderloin rarely gets exercised, so it is tender. It is also lean with lesser fat, and it comes with a mild sweetness and robust umami.
Most yakiniku restaurants will serve the tenderloin in thick slices. It is super tender and should be cooked rare. Once the surface is browned, grill the meat over low heat until ready. A sprinkle of salt and pepper will enhance its rich umami, or soy sauce with wasabi is also a good choice.
- Chateaubriand
The chateaubriand is taken from the center section of the tenderloin. It is the most tender part of tenderloin and with half the fat, characterized by a subtle sweetness. It is one of the most expensive cuts, with only 600g from one cattle, thus you would only find it in more premium yakiniku places.
For thick slices, cook low and slow until rare. Once the meat is cooked, let it rest for the same amount of time it took to cook. Then to savor it, season lightly with salt and pepper.
7. Ran Ichi
Ran ichi is the hindquarter section and area around the hip, butt, and thigh.
- Rump
The rump is finely textured and tender, with a pure beefy flavor with light-tasting fat that's not too jelak, which is why its popularity has been on the rise.
Enjoy the rump rare by lightly searing the surface for thin slices, and going a bit longer with thicker slices. It is a cut that goes great with all sauces, be it a sweet sauce, salt-based or soy sauce with wasabi!
8. Sotomomo (Gooseneck round)
This cut of meat comes from the outer thigh of the cow. It is a well-muscled cut with very little fat, and not often found in local yakiniku restaurants.
9. Uchimomo (Top round)
The uchimomo has the least amount of fat as compared to everything else. The meat has a mild and simple flavour, and it is surprisingly tender. Like the sotomomo, it isn't a very popular cut here in Singapore.
10. Shintama (Knuckle)
The shintama is a sphere-shaped block of meat located below the uchimomo/top round.
- Marushin/Shinshin (Knuckle main muscle)
The marushin runs down the center of the shintama. It is a relatively low-fat cut and is quite tender despite some tendons. It is pleasantly mild and not at all fatty, but pretty uncommon in most Japanese BBQ places.
This cut is best enjoyed rare to medium rare with a sear on the surface. A sweet sauce will give the meat a savory taste, while salt and pepper will season it just enough to enjoy its inherent flavor.