Nutrient content of 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

Nutrient content of 100 g

【beef-Wagyu】Bara（バラ）

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