BAROCCS, Kumamoto Kamidori

Meat from the rear part connected to the sirloin. It has a moderate amount of marbling and red meat from the thigh. This cut is popular for steaks and other dishes. Rarity ★★☆☆☆ Fat ★★☆☆☆ Toughness ★★☆☆☆

A part of the sirloin with a shape resembling a turtle's shell. Characterized by a deep red color, it is a rich red meat. The texture is not as tough as it appears. Rarity ★☆☆☆☆ Fat ★☆☆☆☆ Toughness ★★★★☆

Meat around the bones of the cow's hindquarters. It has some marbling but is slightly coarser red meat. The name comes from the H-shaped (H-bone) of the pelvic bone. Rarity ★★☆☆☆ Fat ★★★☆☆ Toughness ★★★☆☆

Finely textured and elegant meat quality. It is quite luxurious to extract only this part. Rarity ★★★★☆ Fat ★★★★☆ Tenderness ★★★☆☆

Meat from the part close to the loin, connected to the rib roast. It has a perfect balance of moderate chewiness and beautiful marbling. Extremely popular for steaks and sukiyaki. Rarity ★★☆☆☆ Fat ★★★★★ Tenderness ★★☆☆☆