Explanations on Cuts

Here, we introduce the names of cuts of meat that you can find at supermarkets and yakiniku restaurants and recommended ways to cook these cuts of meat.

Parts		Recommended ways to cook
Chuck	Chuck	Shabu-shabu, sukiyaki, curry, stew, soup, hamburg steak, simmered, stir-fry
Chuck	Chuck eye roll
Loin	Rib roast	Sukiyaki, steak, cutlet, barbecue, shabu-shabu
	Sirloin
	Tenderloin
Round	Round	Grilled, stir-fry, steak, cutlet, sauteed with butter, sukiyaki, shabu-shabu, curry, stew, barbecue, corned beef, simmered
Round	Rump
Ribs	Ribs	Steak, cutlet, sukiyaki, barbecue, shabu-shabu
Other	Tongue	Grilled, stew
	Sirloin	Simmered, soup, etc.
	Tenderloin	Simmered, soup, etc.

Points to note when selecting beef

Select beef based on the color of meat.Standard beef is bright red in color, and good quality meat has a nearly cherry red color.Young fattened dairy steers are slightly pale red, compared with wagyu beef.Be careful, as the meat of beef cattle raised in stressful environments will tend to be dull in color.The key is to choose meat that is shiny and slightly reddish in color.