About meat
Meat is important as a source of protein, energy and micronutrients, and its consumption is rapidly increasing in Japan after the war.
It is said that these food intake excess influences the increase of lifestyle diseases such as “arteriosclerosis” and “hyperlipidemia”.
It summarizes the parts and features of “cattle, pigs, birds”, other meat and its characteristics. This article is prepared based on the “meat retailing quality standard” established by the Ministry of Agriculture, Forestry and Fisheries.
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List of parts of beef
| Chuck roll | Chuck eye log
| The core part of “Chuck roll”. The texture is fine and soft. | |
| Chuck flap
| “Red meat” and “fat” are balanced well and the appearance is also beautiful. There is richness in lean body and it is tasty deeply. | ||
| Chuck tail flap
| A place that follows a triangular rose from the middle of “Chuck roll”. The texture is fine and thick. | ||
| Chuck
| M.biceps brachii
| There are many fine lines. Soft and tasty solid. | |
| Upper oyster blade
| The umami is rich and the aftertaste is refreshed and soft | ||
| Top blade
| The back side of the shoulder blades. There are more crisp than appearance, there is richness and sweetness. | ||
| M.triceps brachii caput | Lots of fat, thick taste of meat | ||
| M.anconaeus
| Meat quality is stiff and used for stew, curry, boiled dish and so on. | ||
| Neck
| Neck
| A lot of streaks and a part used for stewed dishes | |
| Neck length muscle | Thin muscles in the throat. | ||
| Chuck tender
| A small sashi enters inside, the taste is refreshing, there is sweetness | ||
| Brisket
| Chuck short rib
| “Calbi”(Boneless Short Rib) is called, the sweetness of the fat and the taste of the meat is solid | |
| Brisket
| A lot of fat is somewhat stiff. Protein and rich taste. The core part is used for grilled meat. | ||
| Pectoral meat
| The tip of “Brisket”. Featuring lean and soft taste. | ||
| Pectoral meat
| Slender red meat. The fleshy is hard | ||
| Shank | Shin | The texture is rough and hard. Gelatinous and thin fascia are involved. | |
| Shank
| The meat quality is hard and there are many streaks. It has many gelatinous substances, and it is used for stewed dishes and soup. | ||
| Tenderloin | Chateaubriand | Center of the Fillet. Very soft and enjoy a melting texture. | |
| Fillet Mignon | The end part of Fillet. | ||
| Spencer Roll
| Rib loin | The part between shoulder loin and sirloin. Taste, softness Sweetness and tasteful. | |
| ribeye roll | Part of core of ribulose | ||
| Rib cap | The upper part of the ribulose (back side) The appearance is beautiful. Sweetness of the meat and rich flavor. | ||
| Sir loin | The texture is fine and soft. A high-class site lining up with “Fillet”. Meat quality is good and juicy. | ||
| Shoret rib | Half short rib | It is characterized by thick taste and sweetness of fat. | |
| Flap meat | The balance of lean meat and fat is good. Elegant taste and soft. | ||
| Short rib | A part where lean meat and fat are moderately engaged. The flavor is rich and the taste is rich. | ||
| Short Plate | Flank steak | Friendly flavor | |
| short plate | The part where lean meat and fat are layered. Sweetness is strong, it is used for beef bowl etc. | ||
| Inner skirt steak | Chewy and strong umami | ||
| Bottom round | Outside round | The outer part of ‘Gooseneck round’. Less fat and lean meat. The taste is rich and sweet | |
| Eye of round | The inner part of “Gooseneck round”. Coarse texture and hard stiffness | ||
| Heel | There are streaks, but it is soft and meaty and has a lot of gelatin. | ||
| M.flexor digitorum supeeficialis | There are countless fascia and umami is thick. It is rich in gelatin. | ||
| Top round | M.semimembranaceus | Red meat with low fat. | |
| M.pectineus & Msartorius | The flesh quality is softer than ‘M.semimembranaceus’. | ||
| M.gracilis | It is used for meat, stewed dishes in fat that wraps “Top round”. | ||
| Rump | D Rump | Good color, fine texture of fine texture and soft | |
| M.piriformis | |||
| M.gluteus profundus | Fleshy is soft, it has a lot of moisture, so it tends to discolor. | ||
| M.gluters medius | Texture is fine and red meat. There is moderate fat and it is soft. | ||
| Top sirloin cap | It is dark in color and has a lot of fat. It features melting taste. Coarse texture | ||
| Knuckle | Knuckle | Red meat and soft. | |
| Tri-tip | Relatively fat crosses but it is not as soft as it looks. | ||
| Inside knuckle muscle | The color is dark, the meat quality is soft | ||
| Knuckle main muscle | Streaks are intruding in the center, but fine and soft | ||
| Outoside Knuckle | The color is dark, the meat quality is slightly stiffer | ||
List of parts of pork
| Jowls Meat ネック | Fat moistened with grease, crunchy texture |
| Picnic 肩 | The texture is rough and hard.The flesh is slightly darker, there is somewhat “fat”. |
| butt 肩ロース | The texture is coarse and slightly stiff. The fat spreads like a net in “red meat”Rich taste. |
| Belly バラ | In the portion where the taste is rich, “fat” and “red meat” alternately overlap |
| Loin ロース | Fine texture, moderately greasy. There is umami on the outside fat and it is soft. |
| Ham モモ | Fine texture, little fat. |
| Tenderloin ヒレ | Part of fine texture Soft and less fat |
List of parts of chicken
| Chicken Wing | There is richness and strong umami. There is moderate fat and collagen. |
| Breast むね | White with little fat. High protein and low calories. Smells less. |
| Thigh もも | A fatty lean body. Rich and crispy. It smells fragrant when heated |
| Tender ささみ | Low fat, high protein. It is finer than the meat. |
| chicken skin かわ | Bird’s skin. It has a lot of fat and has a unique texture. Collagen is abundant. |
| Neck せせり | The neck part.It is a bit hard but has a strong taste. |
| Cartilage なんこつ | (Sternum) and (knee bone).”Feeling crunchy texture” is characterized. |
| Tail ぼんじり | Bird’s tail part. A rare site that can take only a few. The umami is strong and greasy. |
| Heart ハート | heart.There is taste and crisp. |
| Liver レバー | High nutritional value. Compared to pigs and cows’ levers, they are easy to eat without habit. |
| Gizzard すなぎも | Muscle stomach (organ for crushing food with sand)There is no peculiarity in taste, it is characterized by a cliché texture. |
Other Meat List
| Horseflesh 馬肉 | Because the color of meat is dark red, it is called “Sakura Meat”. In Japan it has been considered edible in limited areas such as Kumamoto and Nagano. |
| Venison 鹿肉 | Victims of hunting are few, mostly raised. Most of breeding in Japan is “New Year” imported from New Zealand “Akashika” many. |
| Boar meat 猪肉 | From the red color of the meat “botan meat”. Wild boar is imported from Australia and New Zealand. Domestic produce is often bred |
| Inobuta いのぶた | Hybrid hybridized with boar and pig. It is softer than boar meat, it has more richness and flavor than pork. |
| Turkey 七面鳥 | It has a taste similar to chicken and has little fat. Season is 4 to 5 kg of male young chicken castrated in winter in about 1 year of rearing is said to be delicious |
| Whale くじら | In Japan, it was a precious protein source that appeared to school meals. Commercial whaling was banned in 1988. |
| Duck 鴨 | It is a wild or domestic little swimming bird, usually holding a short limb on a flat body, with limbs on the limbs, a wide beak.Season is winter |