Grilled meat is probably the easiest and most enticing way to prepare meat. Watching the sizzling meat on top of the hot coals is really mouth-watering.
But what difference does it make between the various cuts of meat on the menu? Which one tastes better?
1. Sirloin, shoulder blade, ロース
The tenderloin part covers a wide area, which is a general term for the meat from the side of the head to the middle of the waist and back, both popular and top-quality parts. It is generally divided into shoulder loin, back loin in the middle of the back (ribeye), and waist loin near the waist (sirloin).
Tenderloin is characterized by thick and soft, the texture is delicate and rich, the top part looks like there will be a lot of frost fat, visual sense is excellent. After the roast, the aroma is full, one bite down, rich meat and soft fat aroma spread on the tip of the tongue. Both salt-baked and sauce-baked are perfect.
2. Ribeye, リブロース
It’s a type of tenderloin, but it’s one of the most advanced varieties of beef, so take a look at it separately. The rib eye is usually the part between the shoulder and sirloin, which is the core of the tenderloin.
The rib-eye is the fattiest part of the cow, so the texture is delicate, the shine is outstanding, and the fat distribution like snow on the sky is already clear. The mouthfeel is silky and smooth on the mouth, with a wonderful sweet taste that leaves the lips and teeth fragrant. It’s the hardest part to find fault with.
Because all aspects are impeccable, so the combination is very changeable, personally recommend sprinkling lemon juice to eat, the sour taste of lemon makes the original extremely rich taste to a higher level, into a wonderful.
3. Sirloin, サーロイン
It’s also a type of tenderloin, a premium cut of meat that goes hand in hand with ribeye. In terms of meat quality, sirloin has the best meat quality of all the tenderloins.
The meat is soft and tender, containing a lot of fat, and the aroma of fat will be integrated with the sweetness of the meat after roasting, which is extremely rich and delicious.
The animal’s recommendation for sirloin is to grill it with salt, which makes the fat softer and smoother, and the gravy sweeter.
4. Felix, ヒレ
Tenderloin with ribeye and sirloin. It is characterized by raw food, soft and soft without odor.
Because of its unparalleled tenderness, fillet is the best of beef. Looking at a piece of filet beef in the roasting pan, the sound of a piece in the mouth, it is like a marshmallow soft and light sweet, should be the red rose in everyone’s heart.
Therefore, I also recommend serving with lemon or salt to enhance the texture and taste of the meat.
5. Beef steak, pork belly, カルビ
カルビ is a broad term that can include the rib belly between the ribs, the thick belly belly and the inner group of belly belly under the groin of the hind leg.
The rib pork belly is cheap, but the taste is still good, and it is respected by various barbecue restaurants and Japanese food shops. Even the average price can enjoy a nice balance of taste.
The belly of the beef brisket pork belly, frost drop evenly distributed, so even if the fat is quite considerable, but still do not feel too greasy. When you eat barbecue, if you don’t come to a plate of good beef, there is always something missing. When eating meat, you can feel the right elasticity and rich gravy, rich fragrance.
Beef noodles are most recommended to eat with sauces, whether it is sauce or sweet soy sauce is excellent.
6. Triangle meat, triangle バラ (Super カルビ)
It is the most advanced type of beef steak or pork belly, usually from the first rib to the sixth rib. Because of the triangular shape of its parts, it is said that triangle meat.
With the thick frost fat as the base color, showing the red texture, the gravy is extremely rich, is the favorite part of the animal king yo.
The slightly marinated triangle is a favorite of the animal king, and accompanied by the sweet sauce, it is really a heavenly feeling.
7. Inside shoulder, ミスジ
This is a part of the cow’s front leg, very rare, a cow is generally only about 5 kg, and the frost and snow evenly distributed, it is only about 1 kg. Therefore, only a few high-end barbecue restaurants offer this part.
Because the snow and frost wrap the tight leg meat, so rich in fat aroma, but also amazing chewy. The whole tongue will be impressed by the smooth and pliable taste, you must try it when you have the chance.
8. Root meat, イチボ
There is also butt meat, buttock meat, from the waist to the buttocks, hind legs of the meat.
Compared to tenderloin or steak or pork belly, tail meat is lower in fat and more chewy, but this does not mean that the degree of frost will be less, but because of the relationship between the buttocks, so more or less a taste, the degree of liking is also different.
Miso’s marinated tail meat can further stimulate its flavor through miso’s umami flavor, while removing some of the taint, so this part is recommended for miso flavor.
9. Hind leg, マルシンステーキ
It’s the inside of the lower part of the rump.
The biggest feature of its meat quality is that it is more precise and thin, and it is one of the parts with less fat content in beef. Its roasted flavor is thick and sweet, can make people feel the power of lean meat. Even if there is no fat to be added, the richness of lean meat itself is still worth tasting, and I believe you will also like it.
10. Leg meat, モモニコ
Leg meat because of very much activity, so the meat is harder, the fat content is very little, the texture is thicker, but the lack of food is not old, like the small partners should love this part.
11. Internal organs, ホルモン part
This part is the favorite of meat lovers and heavy eaters
12. Diaphragm meat, ハラミ
A general term for a system of ribs near the rib diaphragm.
High-quality diaphragm meat, the meat is firm and thick, but the surface is rich in fat, and there is excellent snow and frost on the surface of the meat.
Cooked diaphragm meat, the taste style is quite like beef ribs, but the gravy is richer, and the fat content is lower, so it is popular with all kinds of diners.
13. Ox tongue, タン
Beef tongue base according to different parts will use different cutting methods, can be generally divided into tongue tip meat, tongue meat and tongue root meat.
The tip of the tongue is firm and firm, while the middle of the tongue is soft and elastic, and the highest part of the tongue is both firm and tender, and very chewy, and is the most advanced part of the ox tongue.
Whether it is thin or after cutting, it is urgent to pay attention to the heat, and it is crisp and tough to eat when it is just right, and it is absolutely delicious when it is sprinkled with lemon and dipped in salt.
14. Hairy belly, ミノ
It’s the cow’s first stomach, and it’s a popular breed in the gut.
If it’s roasted just right, it’s al dente, but you can still feel the subtle sweetness.
So the most recommended way to eat it is to eat it without dipping sauce or salt.
15. Money belly, ハチノス
It is the second stomach of the cow, and because of its shape like a beehive, it is also called a honeycomb.
Money belly even before baking also needs to be braised for a long time, only in this way, in order to bring out its soft with a strong taste, but also quite crisp feeling.
16. Beef louver, センマイ
The louver is the third stomach of the cow and also needs to be pre-treated to remove the black skin before it can be eaten.
After the roast, the beef louvers taste crisp and delicious, very elastic, and are respected by many lovers.
Since beef louvers don’t have much flavor on their own, it’s a matter of choice, you know
17. Beef large intestine, シマチョウ, テッチャン
Small partners who like large intestine without exception love its taste, all good large intestine is full of elasticity, eat into the mouth, the gravy brought by fat is rich, soft and delicious.
18. Bovine intestine, マルチョウ
It’s extremely firm and chewy, but people who don’t like it can be very annoying because they keep biting. However, people who like the small intestine feel that the small intestine is more muscular than the large intestine and easy to eat
Beef liver, レバー
It’s known as the Emperor of the viscera, but it seems to be just as popular in China. Liver is rich in vitamins A1, B1, B2 and protein, and is rich in nutrients. The fresh beef liver is cooked as soon as it is roasted, and the entrance is soft and sweet, like a gentle embrace will hold you tightly, and people can’t stop. However, if it is not handled well, it will also have a bitter taste and fishy taste.
20. Ox Heart, ハツ
The fibers are rich, crisp and soft, but the flavor is light despite the guts.
Post time: Oct-10-2023