Yakiniku Rakeshi

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A high-quality cut from the center of the tenderloin, which is only about 3% of the recommended beef per cow. It offers exceptional tenderness, flavor, and aroma.

It is a muscle located on the inside from the waist to the buttocks, known for its extremely tender meat, and is also called the 'Queen of Meat.'

The inside of the shoulder blade, a good balance of lean meat and marbling.

The part close to the tenderloin, the flavor spreads with every bite.

Soft part around the hip bone

The upper part of the front leg of the cow that moves well, with little excess fat.

Thin red meat that spreads inside the shoulder blade with a refreshing flavor

Characterized by a bouncy texture and plenty of sweet fat

Low in fat, with a firm texture and overflowing with flavor

Round shape and a bouncy texture, characterized by sweet fat

The fourth stomach out of four, with a chewy texture and sweetness in the fat.

Recommended cut located in the upper part of the first stomach, with a firm texture

Elastic texture close to the heart aorta

The cartilage located in the trachea of the cow, the hardest part among the hormones

Unique texture with a light flavor

Features strong flavor from beef cheek, served in thin slices

A texture that is slightly firm and meaty with little odor, crunchy and chewy

It has a chewy yet soft texture, with sweetness and a rich flavor.

Beef kidney rich in nutrients such as iron and vitamin B group

Red meat found between the skin and fat of a cow's belly

Third stomach, characterized by its chewy texture and refreshing flavor

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Spiciness: ★