Japanese page
Nutrient content per 100 g

Detailed place

• Meat outside the base of the hind feet

Detailed part name

Characteristic

• The texture is fine, you can enjoy the original taste of meat.
• Less fat, meat quality slightly hard.
• The taste is rich and has many gelatinous substances.

Culinary Applications

• Steak（ステーキ）
• Barbecue（バーベキュー）
• Sukiyaki（すき焼き）
• Shabu-shabu（しゃぶしゃぶ）
• stewing（煮込む）

Nutrient content

Per 100g edible portion

【Japanese beef cattle】Bottom round（raw） lean and fat

Quoted from the Japanese food standard composition table 2015 edition

Japanese page
Nutrient content per 100 g

Detailed place

• The part corresponding to the belly of the cow
• The lower side (stomach side) where “TOMOBALA” is divided into two in the upper and lower parts

Detailed part name

Characteristic

• The part (belly side) where “TOMOBARA” was divided into two parts in the upper and lower parts
• The texture is rough but the taste is thick
• Short plate is unpopular abroad and is preferred in Japan (there are many fatty bodies)

Culinary Applications

• Steak（ステーキ）
• Barbecue（バーベキュー）
• Sukiyaki（すき焼き）
• Shabu-shabu（しゃぶしゃぶ）
• stewing（煮込む）

Nutrient content

Per 100g edible portion

【Japanese beef cattle】flank or short plate（raw） lean and fat

Quoted from the Japanese food standard composition table 2015 edition

Japanese page
Nutrient content per 100 g

Detailed place

• The upper part (back side) part where the stomach part is divided into two parts vertically from the center

Detailed part name

Characteristic

• Textile and membrane are many and rough
• “Red meat” and “fat” moderately intermesh
• The taste is rich and flavorful
• “Calbi” means “meat of ribs” in Korean

Culinary Applications

• Steak（ステーキ）
• Barbecue（バーベキュー）
• Sukiyaki（すき焼き）
• stewing（煮込む）

Nutrient content

Per 100g edible portion

【Japanese beef cattle】Short Rib（raw） lean and fat

It is collectively referred to as “Bara” instead of “Short Rib” in the Japanese food standard ingredient table. (Short Rib + Short Plate )

Quoted from the Japanese food standard composition table 2015 edition

Japanese page
Nutrient content per 100 g

Detailed place

• Cow’s waist part
• Meat from ribulose to Round

Characteristic

• Fine and soft texture
• Fleshy well and juicy
• Highest part
• It can be made into a fillet of well-formed size
• Frequently used for steaks

Culinary Applications

• Steak（ステーキ）
• Barbecue（バーベキュー）
• Sukiyaki（すき焼き）
• Shabu-shabu（しゃぶしゃぶ）
• roast beef（ローストビーフ）

Nutrient content

Per 100g edible portion

【Japanese beef cattle】Sir-Loin（raw） lean and fat

Quoted from the Japanese food standard composition table 2015 edition

Japanese page
Nutrient content per 100 g

Detailed place

• Portion from the shoulder to the buttocks

Detailed part name

Characteristic

• Fine texture and good meat quality
• Soft and juicy
• Rich in flavor

Culinary Applications

• Steak（ステーキ）
• Barbecue（バーベキュー）
• Sukiyaki（すき焼き）
• Shabu-shabu（しゃぶしゃぶ）

Nutrient content

Per 100g edible portion

【Japanese beef cattle】Spencer Roll（raw） lean and fat

Quoted from the Japanese food standard composition table 2015 edition

Japanese page
Nutrient content per 100 g

Detailed place

• Located inside the sirloin

Detailed part name

Characteristic

• Muscles that are inside the viscera and hardly exercise
• Meat quality is fine and soft
• Less fat
• The most expensive part of the rare site

Culinary Applications

• Steak（ステーキ）
• Barbecue（バーベキュー）

Nutrient content

Per 100g edible portion

【Japanese beef cattle】Tenderloin（raw）

Quoted from the Japanese food standard composition table 2015 edition

Japanese page
Nutrient content per 100 g

Detailed place

• Calf part of the cow
• The front leg is called “ma-e-su-ne”, the back leg is called “to-mo-su-ne”

Detailed part name

Characteristic

• The texture is rough and hard.
• Sune has many streaks
• It is used for mince
• Another name “chi-ma-ki”
• It is suitable for stewed dishes because there are many gelatinous substances
• “ko-ma-ku-ra” is soft and flavorful in the center of shank

Culinary Applications

• stewing（煮込む）

Nutrient content

Per 100g edible portion

There is no stated in the Japanese food standard ingredient table

Quoted from the Japanese food standard composition table 2015 edition

Japanese page
Nutrient content per 100 g

Detailed place

• Cow’s chest part
• Between forefoot and breast

Detailed part name

Characteristic

• A part that moves well because it is a respiratory part
• Red meat and fat overlap alternately
• Parts where parts with different meat quality are gathered

Culinary Applications

• Barbecue（バーベキュー）
• Sukiyaki（すき焼き）
• Shabu-shabu（しゃぶしゃぶ）
• stewing（煮込む）

Nutrient content

Per 100g edible portion

There is no stated in the Japanese food standard ingredient table

Quoted from the Japanese food standard composition table 2015 edition