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Basic Information
Yakiniku is a dish where meat and vegetables are grilled on a wire mesh over charcoal or gas. The grilled meat is dipped in a sauce made from soy sauce, sake, sugar, fruit, garlic, sesame, etc., and eaten. Salt, lemon, and pepper are also often sprinkled on the meat. While beef is the main meat used, pork and chicken are also popular. The taste and texture differ greatly depending on the cut of meat, so we will introduce some representative cuts below.
Loin
The loin is the meat from the back of the cow, ranging from the shoulder to the waist. It is characterized by the sweetness of its fat and its softness, making it a popular cut.
Tenderloin
The tenderloin is located on the inside of the pelvis and has a lot of lean meat. As it does not get much exercise as a muscle, it is extremely tender and has a unique texture due to its low fat content. Since the quantity obtained from one animal is small, it is considered the highest grade cut.
Boneless Short Rib
The boneless short rib is meat around the rib bone. Although the meat is hard, it is overall soft due to the high fat content and is favored as a delicious cut. In Japan, the rib bone is removed before serving.
Outside Skirt
The outside skirt is located on the diaphragm, and while it looks and feels like lean meat, it is classified as offal. A characteristic of this cut is that it does not harden even when heated, allowing you to enjoy a tender texture.
Sirloin
The sirloin is part of the loin, located next to the tenderloin. It is characterized by a moderate amount of fat and the umami of the meat, and is used not only in yakiniku but also in steaks and sukiyaki.
Gyutan (Beef Tongue)
Gyutan refers to the tongue of a cow and is known as a specialty dish of Sendai city in the Tohoku region. Although it has less fat, it is characterized by a unique texture and flavor, and is often served as a steak in addition to yakiniku.
Liver
Liver refers to the organ itself. It is rich in Vitamin A and iron, making it a nutritious cut. It used to be served raw in yakiniku restaurants, but this has now been prohibited by law.
Hormone (Variety Meat)
Hormone is a general term for offal, with the name coming from the Osaka dialect word “Horumon,” meaning “discarded things.” The large and small intestines are popular as yakiniku, allowing you to enjoy a unique texture and flavor.
