部位の違いで広がる美味しい和牛の楽しみ方（前編）
- 下川
- 2024年5月17日
- 読了時間: 13分
更新日：6月1日
普段、牛肉を食べる機会がある方も多いのではないでしょうか。せっかく食べるなら、部位ごとに本当に美味しい食べ方を知りながら食べると、さらに牛肉の楽しみ方が広がりそうですよね。牛肉の部位は「食肉小売品質基準」によって11部位あります。さらに、基本の11部位の分類よりも細かい希少部位の分類もあります。
「部位の数が多い」ということは「美味しさ、楽しみ方の数も多い」ということ。そんな牛肉の部位ごとの特徴と食べ方のポイントをお伝えします。読み終えていただければ、部位ごとに和牛の選び方、食べ方の選択肢が大きく広がるでしょう。
和牛を焼いたときの独特の和牛香や旨味にこく、香ばしさは、肉そのものの美味しさを味わえる調理法のひとつでしょう。
焼くという調理法はシンプルで基本的な調理法ですが、焼き方の種類や焼き加減の段階など多くのバリエーションがあります。
ここでは、焼き方の種類や焼き加減について詳しく説明します。また、霜降り肉と赤身肉の焼き方のコツをお伝えします。
読み終えていただければ、和牛の焼き方についての知識を得られ、自分好みの焼き方ができ、和牛の楽しみ方の幅が広がるでしょう。
食肉小売品質基準による和牛の11部位の紹介
ここでは、食肉小売品質基準による和牛の11部位について、英語名、特徴、サシ・霜降り度、味の濃さ、旨味、希少性、肉質・柔らかさ、100gあたりのカロリー、適している料理、についてご紹介いたします。
＊サシ・霜降り度、味の濃さ、旨味、希少性、肉質・柔らかさ：ｎ5段階評価（5が一番高く、1が一番低い）
牛ネック
牛かた
牛かたロース
牛リブロース
牛サーロイン
牛ヒレ
牛ばら
牛もも
牛そともも
牛らんぷ
牛すね
和牛の希少部位の紹介
ここでは、食肉小売品質基準による和牛の11部位以外の希少部位について、英語名、特徴、サシ・霜降り度、味の濃さ、旨味、希少性、肉質・柔らかさ、100gあたりのカロリー、適している料理、についてご紹介いたします。
タン
ザブトン
三角ばら
ブリスケット
うわみすじ
みすじ
かたさんかく
うわみすじ
みすじ
こさんかく
にのうで
とうがらし（とんび）
ヘッドバラ
カイノミ
バラゲタ
ショートプレート
インサイドスカート
フランク
大もも
小もも
孫もも
なかにく
しきんぼう
はばき
せんぼん
ラム芯
イチボ
以降は後編に続きます。
[English version]
Exploring the Delicious World of Wagyu: Understanding the Differences Between Cuts (Part 1)
Even if you regularly enjoy beef, understanding the unique characteristics of each cut can significantly enhance your dining experience. In Japan, the "Retail Meat Quality Standards" classify beef into 11 primary cuts, each with its own flavor profile, texture, and ideal cooking methods. Beyond these, there are also rare cuts that offer distinct tastes and textures.
Recognizing the diversity of beef cuts means appreciating the multitude of ways to enjoy Wagyu. This guide introduces the features and recommended preparations for each cut, helping you make informed choices and discover new favorites.
The 11 Primary Wagyu Cuts (According to Retail Meat Quality Standards)
Each cut is evaluated based on marbling (sashi), flavor intensity, umami, rarity, tenderness, and caloric content per 100g.
Neck (Neck)
Marbling: ★★★☆☆
Flavor: ★★★★☆
Umami: ★★☆☆☆
Rarity: ★★☆☆☆
Tenderness: ★★★☆☆
Calories: 222 kcal
Recommended Dishes: Pot-au-feu, stews, sukiyaki
Shoulder Clod (Kata)
Marbling: ★★☆☆☆
Flavor: ★★★☆☆
Umami: ★★★☆☆
Rarity: ★★★☆☆
Tenderness: ★★☆☆☆
Calories: 238 kcal
Recommended Dishes: Braised dishes, curry, roast beef
Shoulder Loin (Kata Rosu)
Marbling: ★★★☆☆
Flavor: ★★★★☆
Umami: ★★★★☆
Rarity: ★★☆☆☆
Tenderness: ★★★☆☆
Calories: 253 kcal
Recommended Dishes: Steak, roast beef, grilled dishes
Ribeye (Ribu Rosu)
Marbling: ★★★★☆
Flavor: ★★★★★
Umami: ★★★★★
Rarity: ★★☆☆☆
Tenderness: ★★★★☆
Calories: 280 kcal
Recommended Dishes: Steak, grill, yakiniku
Sirloin (Sāroin)
Marbling: ★★★★★
Flavor: ★★★★★
Umami: ★★★★★
Rarity: ★★★☆☆
Tenderness: ★★★★★
Calories: 259 kcal
Recommended Dishes: Steak, grill, yakiniku
Filet (Hire)
Marbling: ★★★★★
Flavor: ★★★★☆
Umami: ★★★★★
Rarity: ★★★★★
Tenderness: ★★★★★
Calories: 131 kcal
Recommended Dishes: Steak, roast, fondue
Brisket (Bara)
Marbling: ★★☆☆☆
Flavor: ★★★☆☆
Umami: ★★★☆☆
Rarity: ★★★★☆
Tenderness: ★★☆☆☆
Calories: 324 kcal
Recommended Dishes: Braised dishes, yakiniku, soups
Round (Momo)
Marbling: ★☆☆☆☆
Flavor: ★★☆☆☆
Umami: ★★☆☆☆
Rarity: ★★★★★
Tenderness: ★☆☆☆☆
Calories: 121 kcal
Recommended Dishes: Braised dishes, sukiyaki, stews
Top Round (Sotomomo)
Marbling: ★☆☆☆☆
Flavor: ★★★☆☆
Umami: ★★★☆☆
Rarity: ★★★★★
Tenderness: ★★☆☆☆
Calories: 133 kcal
Recommended Dishes: Sukiyaki, shabu-shabu, braised dishes
Top Sirloin Cap (Rampu)
Marbling: ★★★★☆
Flavor: ★★★★☆
Umami: ★★★★☆
Rarity: ★★★☆☆
Tenderness: ★★★★☆
Calories: 225 kcal
Recommended Dishes: Steak, yakiniku, grill
Shank (Sune)
Marbling: ★☆☆☆☆
Flavor: ★★☆☆☆
Umami: ★★★☆☆
Rarity: ★★★★☆
Tenderness: ★★☆☆☆
Calories: 150 kcal
Recommended Dishes: Beef stew, curry, soup
Rare Wagyu Cuts
Beyond the primary cuts, Wagyu offers several rare cuts, each with unique characteristics:
Tongue (Tan): Known for its unique texture and flavor, often enjoyed grilled or in stews.
Chuck Flap (Zabuton): A richly marbled cut from the shoulder, ideal for grilling or steak.
Triangle Brisket (Sankaku Bara): Located near the front leg, offering a balance of fat and muscle, suitable for roasting or stewing.
Brisket (Brisket): A versatile cut from the chest, perfect for slow-cooked dishes or smoking.
Chuck Tender (Uwa Misuji): A tender cut near the shoulder blade, excellent for steaks or stir-fries.
Chuck Roll (Misuji): A flavorful cut extending from the shoulder blade to the neck, rich in marbling, suitable for grilling or stewing.
Shoulder Clod (Kata Sankaku): A lean cut from the shoulder, best for braising or roasting.
Chuck Flap (Uwa Misuji): Similar to the Zabuton, offering rich marbling and flavor, ideal for grilling.
Chuck Flap Tail (Misuji): A cut with fine fibers and some fat, suitable for stews, curries, or grilling.
Chuck Roll (Ko Sankaku): Extending from the shoulder blade to the spine, this cut is lean and tender, great for roasting or braising.
Chuck Under Blade (Ninoude): Located under the shoulder blade, balancing fat and lean meat, offering a juicy flavor, suitable for grilling or hot pots.
Chuck Tender (Tōgarashi): Between the shoulder blade and spine, this lean and tender cut is perfect for steaks or stir-fries.
Head Barg (Head Bara): A fatty and juicy cut from the head, ideal for grilling or stewing.
Top Blade (Kainomi): Situated between the shoulder blade and spine, this cut balances red and fatty meat, known for its tenderness, suitable for roasting or grilling.
Short Plate (Barageta): Located under the chest, rich in fat, offering a robust flavor, great for grilling or stewing.
Short Plate (Short Plate): Positioned below the sternum, balancing fat and lean meat, providing a juicy taste, suitable for grilling or roasting.
Inside Skirt (Inside Skirt): Located inside the body cavity, with coarse muscle fibers, ideal for charcoal grilling.
Flank (Frank): Situated on the lower abdomen, with coarse fibers and a firm texture, suitable for stews or stir-fries.
Round (Ōmomo): Upper part of the hind leg, lean and low in fat, with coarse fibers, best for braising or stir-frying.
Shank (Komomo): Lower part of the hind leg, with coarse fibers and a firm texture, ideal for stews or curries.
Chuck Roll (Magomomo): Extending from the neck to under the shoulder blade, balancing muscle and fat, offering a juicy flavor, suitable for stir-fries or roasting.
Chuck Eye Roll (Nakaniku): Similar to Magomomo, this cut balances red and fatty meat, thick and flavorful, great for roasting or grilling.
Sirloin (Shikinbō): Located on the upper back, rich in red meat, juicy and tender, perfect for steaks or grilling.
Flank (Habaki): Situated on the side of the abdomen, with coarse fibers and a firm texture, low in fat, suitable for stir-fr
The rest will be continued in the second part.
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