Sumibi Yakiniku KEN

The base of the beef tongue (Tanmoto) is a soft cut with marbled fat.

The part of the arm is called 'shoulder', and it is a collection of many muscles such as zabuton, chili pepper, misuji, and sankaku. The meat color is darker. It is rich in umami components. The flavor is rich. This cut has a lot of extract components and gelatinous texture.

One of the largest cuts. It has a moderate amount of fat and a good flavor. Its fine texture and rich taste make it ideal for thinly sliced dishes like sukiyaki and grilled meat.

A cut that follows the rib roast and leads to the thigh. It is characterized by its tenderness, sweetness, and abundant juiciness with marbling. It is said to be called sirloin because of the honorific title 'Sir' given due to its deliciousness. It is recommended for steak, shabu-shabu, sukiyaki, and also for roasting.

A cut from around the rib bones. 'Kalbi' means 'meat between the rib bones' in Korean. It is marbled and has a rich flavor. You can enjoy the taste and aroma of the fat. It is one of the most popular standard menu items at barbecue restaurants.

A part of the diaphragm muscle. The section that connects to the lumbar vertebrae is called 'sagari' and is delicious. It is classified as an organ meat but has a texture close to red meat. It is tender, rich in fat, and has a strong flavor.

This is a cut of red meat from the middle part of the shoulder. The amount that can be obtained from one cow is small. The meat quality is good, with a rich flavor, and it is very delicious.

Zabuton is the core part of the shoulder loin. It is a rare cut that can only be obtained in about 3-4 kg from one cow. Among Wagyu, it is the part with the 'best marbling'.