Yummy

The belly part of Olive beef. As it is a part that moves a lot, the lean meat and fat blend well together, resulting in a rich and flavorful taste. A classic Kalbi dish! Goes well with white rice. Easy to eat for women as it is Olive beef.

This dish contains plenty of umami from the marrow of the meat that is attached to the ribs. It is often referred to as the king of kalbi due to the high marbling, similar to the fatty tuna belly in value.

A luxurious dish that uses a rare cut of beef that can only be obtained in small quantities from one cow for yakiniku bowl. It is a cut between the belly and the fillet, combining the umami of lean meat with the juicy richness of the belly.

A rare part of the rib meat close to the stomach. Since only a small portion can be obtained, it is not often found in the market. This is a popular cut among women who are not fond of fatty meat, as it is a relatively lean red meat with a tender texture.

A cut of meat from the area between the waist and buttocks, it is a type of thigh meat. It is connected to the sirloin, so it has a moderate amount of marbling and is said to be the most tender part of the thigh meat.

A cut from the loin to the rump of the cow. It has a lot of lean meat, with a moist texture and a moderate amount of fat, allowing you to enjoy the lean meat and fat in a refined and light manner.

Ichibo is a rare cut taken from the tip of the rump, which can only be obtained in small quantities from one animal. It has a good amount of fat and the meat quality is similar to sirloin. This cut offers a rich and savory meat flavor.