JP/EN
Parts of Meat
| 1 | Chuck Eye Roll | Meat near the backbone, good marbling. |
|---|---|---|
| 2 | Loin |
It is divided into ribs and sirloin of the rib section back meat. |
| 3 | Tenderloin |
It is the inner meat on the left and right sides of the back, and is the most tender of the meats. Best meat (aka tenderloin). |
| 4 | Lamp | Tender lean meat with little fat at the base of the thigh. |
| 5 | Aitchbone | The meat next to the rump, slightly firmer than the rump. |
| 6 | Round | Thick, firm, lean meat. Inner thigh meat is superior. |
| 7 | Flat iron | Shoulder meat, lean meat with little fat. |
| 8 | Belly | Meat from the belly, where the lean meat overlaps the fat. |
| 9 | Brisket | It is breast meat, with thick fat and flesh. |
| 10 | Sasabara | Fillet of lower flank meat. |
| 11 | Shank | Shank, stringy and tough. |
| 12 | Tail | Tail section, rich in cartilage and gelatinous material. |
| 13 | Tongue | Tongue meat, very firm. Black beef tongue is the best. |