Japanese cuts are very different from Western-style butchery, and yakiniku restaurants prize cuts that are typically not regarded as excellent steak material in Western restaurants due to Wagyu’s outstanding marbling and texture.

A different philosophy is also present. While in Western cuisine, tenderness is often equated with luxury, a large part of the delight of yakiniku comes from getting to experience the diverse array of textures and flavours that the animal has to give. Many people need to learn what sections or cuts of meat they eat when they eat yakiniku because it uses a variety of kinds of beef.

The Principal Beef Cuts And The Finest Way To Enjoy Them

Beef can be divided into around ten portions, with even smaller slices for each sector, with the names of cuts sometimes varying depending on the restaurant or location. It is advised to sample various reductions from a reputable and well-trusted yakiniku restaurant because the quality of the fat, umami (a Japanese term for savoury taste), and texture will vary with each cut. Here is a list of some of the most popular and preferred yakiniku cuts.

1. Zabuton (Chuck Flap)

The centre of the kata-rosu (chuck eye roll) is called the zabuton. From each head of the cow, just 3–4 kg of this expensive cut can be obtained. Zabuton is regarded as having “the greatest marbling among wagyu beef cuts.” This meat is well known for its soft texture that is wonderful to consume. 

2. Misuji (Top Blade Muscle)

From each head of the cow, only about 2 kg of this uncommon cut can be obtained. The flesh has a tiny, leaf-like appearance and is exquisitely marbled. This cut of steak melts in your mouth, allowing you to appreciate the richness and flavour of the meat entirely.

3. Kata-Rosu (Chuck Eye Roll/Chuck Roll)

One of the most enormous slices of beef used for yakiniku is this one. It tastes nice and has a moderate amount of marbling. It is the best cut for yakiniku and sukiyaki because of its fine grain and rich umami flavour.

4. Karubi (Boneless Short Rib; Kalbi)

This beef cut originates around the abdominal bones. In Korean, “the meat between the abdominal bones” is referred to as “kalbi.” It usually tastes rich and is well-marbled. This cut is valued for its sweet umami and scent from the fat. One of the most well-known and recognisable dishes at yakiniku restaurants is karubi.

5. Ichibo (Aitchbone; Round)

The cow’s buttock tip is where this uncommon beef cut is located. It is valuable since each head of cattle can only yield a small portion of it. It is the favoured cut of gourmets because it mixes the umami flavour of lean meat with the sweetness of marbled fat. This cut has a decent bit of chew, making the beefy texture incredibly satisfying. Ichibo can be consumed both cooked and raw.

6. ChateauBriand

A tenderloin cut known as chateaubriand is taken from the core of the animal. It is the tenderloin cut with the least amount of fat. It is distinguished by a soft, delicate sweetness. A Wagyu chateaubriand is one of the more expensive and rare cuts, but it is worth trying.

7. Sirloin

One of the most popular and expensive cuts of beef is sirloin. Since it isn’t overly worked out, the absence of muscle tissue results in a delicate texture. Wagyu sirloins have particularly exquisite marbling. Although sirloin is frequently eaten as steak, the yakiniku variation is a tasty alternative.

8. Mino (Rumen)

The cow’s first stomach is where this cut is made. Its texture and mild flavour distinguish it, and it is relatively thick and nearly pure white. The rumen is known as “mino” because it resembles a particular style of Japanese umbrella known as “mino-kasa” and because it has a milder flavour than wide other varieties of horumon, making it a good choice for sashimi and yakiniku.

9. Tan (Beef Tongue)

The tongue may occasionally be divided into smaller segments, such as the tan-saki (the tip), tan-naka (the centre), tan-moto or shin-tan (the root), and tan-shita (the bottom). The level of scarcity will differ for each cut. Typically, the cut from the tan-naka is what you get if you request the tongue. Depending on the restaurant, the texture of this cut can vary greatly, from the inexpensive tongue, which is frequently tough and less juicy, to some of the more costly slices, which tend to be more juicy and delicate. A well-known delicacy of Sendai in the Tohoku region is beef tongue.

10. Suji

A beef cut called Suji is frequently used in stew recipes and is commonly consumed in Japan’s west and south. If cooked or appropriately prepared, Suji has the potential to be a delicious cut of meat because it will be soft and straightforward to eat.

Types Of Cutting Methods

Professional butchers of wagyu beef will also use different and unique cutting methods to cut their meat to be satisfactory in terms of taste and texture. These cutting methods need to be done precisely and with the right equipment, which also contributes to the price and quality of the meat. Here are a few of the cutting methods that are commonly used in yakiniku restaurants.

1. Tripe Cut

This type of cut is typically seen when cutting the tougher parts of the wagyu meat. The butcher will use the knife and slowly make lines of cuts onto the meat, creating a particular pattern.

2. Atsukiri Cut

This cut is carried out for a much chewier texture. The cut is scored across the surface of the meat before grilling to tenderise the cut. By doing this method of cutting, this will allow the sauces that are added to penetrate deeper into the meat.

3. Diamond Cut

The diamond cut is regularly used for the meat parts, consisting of lean muscle and slightly chewy. This cut is used in yakiniku restaurants to make the beef cook better and faster.

4. Steak Cut

The steak cut is a cut that is used for a bigger and thicker meat size. The best cuts of steak are only some created equally; the thickness of each slice can vary.

5. Slice Cut

The slice cut is a cut that is considered the general cutting method for cutting wagyu beef. The cut is done by creating thin slices that are made from large blocks of meat from a particular cut that was done. 

Summary 

As you can see, there are many cuts when it comes to yakiniku and these specific cuts are important in order to get the best taste and eating experience for all that decide to feast on yakiniku. Getting to know the type of cuts available will help you to understand more about the beef and why it needs to be cut in a certain way.