Hello everyone. This is Yoon, the store manager. Thank you very much for your continued patronage of our store and for visiting this blog.
We operate “Kuroge Wagyu Beef Yakiniku Stadium Jan Otsuka Main Store” in Otsuka, Toshima Ward, Tokyo. Otsuka is a truly charming town where the Toden Arakawa Line runs leisurely, and while it retains a somewhat old-fashioned downtown atmosphere, there are lively restaurants lined up around the station.
We at “Japanese Kuroge Wagyu Beef Yakiniku Stadium Jan Otsuka Main Store” are rooted in the warm city of Otsuka, and we work hard every day to provide the best meat and a comfortable space to both local residents and those who visit us from far away.
Now, when you go to a Yakiniku restaurant, what is the first thing you order when you open the menu? Along with the classics such as tongue, short ribs, and loin, “skirt steak” is overwhelmingly popular.
At our restaurant, “Kuroge Wagyu Beef Yakiniku Stadium Jan Otsuka Main Store,” skirt steak is one of our signature menu items and is ordered by a large number of customers, regardless of age or gender.
However, do you know exactly which part of the beef skirt steak is? Some of you may have heard the saying, “Even though it looks like red meat, it’s actually internal organs.”
This time, in order to help you enjoy yakiniku more deeply and deliciously, manager Yoon, who is a meat professional, will thoroughly explain what skirt steak is, how it differs from red meat, and why it is classified as organ meat. By the time you finish reading this article, you’ll definitely want to grill skirt steak on a wire rack right away.
[What part of skirt steak is it?]
To give you a straight answer, skirt steak is the muscle of a cow’s diaphragm. When we hear the word diaphragm, we may think of a thin membrane that humans use to breathe, but cows’ diaphragms are highly developed to support breathing, and are made up of a thick layer of muscle.
A single cow weighs several hundred kilograms, but the amount of skirt steak that can be harvested from it is only about two to three kilograms. This means that it is a very rare part. The diaphragm is divided into the back side (upper part) and the rib side (lower part). Strictly speaking, the thin part on the back side is called “harami” and the thick part on the rib side is sometimes called “sagari.”
However, in general, both are often served together as “skirt steak”, and at our restaurant “Kuroge Wagyu Yakiniku Stadium Jan Otsuka Main Branch”, we carefully select the part of the diaphragm that is in the best condition that day and deliver it to you as the finest skirt steak.
[Does it look the same? Definitive difference from red meat]
When skirt steak is served on a plate, many people mistakenly think that it is red meat, just like short ribs or loin, due to its bright red color and beautiful marbling (fat). In fact, the texture and taste are very similar to red meat, and it is packed with plenty of meaty flavor. So, what is the difference between skirt steak and regular red meat (kalbi, etc.)?
■Soft texture and light fat■
The biggest attraction and difference lies in its “texture” and “quality of fat.” Skirt steak is made from the diaphragm, a muscle that is constantly in motion, so its muscle fibers are moderately relaxed and it is very soft. It doesn’t have the strong fat of short ribs, and although it’s light, the more you bite into it, the deeper the meat’s natural flavor and richness spreads in your mouth. This is why skirt steak is overwhelmingly popular among customers who say, “I’m at an age where short ribs feel a little too fatty, but I still want to enjoy the full satisfaction of meat.”
■Difference in calories■
There are also differences in terms of calories. Although it depends on the part and individual differences, skirt steak generally has a slightly lower calorie content than short ribs, making it very popular among health-conscious people and female customers. It has a strong flavor but is not greasy, making it a true yakiniku superior.
[Why is skirt steak classified as “offal”]
Even though it looks and tastes just like red meat, why is skirt steak classified as “offal”? This is deeply related to the history of meat in Japan and the distribution and legal rules.
■History of distribution and classification■
In Japan, when meat is distributed, it is clearly classified into “meat (carcass)” and “visceral meat (by-product).” When a cow is butchered, the muscles attached to the bones are treated as “meat (so-called red meat),” and the internal organs (stomach, intestines, liver, etc.) that are removed from the meat are treated as “by-products.”
The skirt steak, which is the diaphragm, is not a muscle attached to the bones, but rather wraps around the internal organs, so it is removed along with the internal organs during the dissection process. Therefore, according to laws and distribution rules, skirt steak is classified into the same category of “offal (hormone)” as liver and mino.
■The importance of freshness because it is organ meat■
The fact that skirt steak is classified as an internal organ has a very important meaning for us as a yakiniku restaurant. This is because organ meat loses its freshness more easily than meat, and requires advanced techniques and thorough management for preservation and preparation.
At our restaurant, Yakiniku Stadium Jan Otsuka Main Store, which specializes in Kuroge Wagyu beef, we take pride in our specialty as a specialty of Kuroge Wagyu beef, and we make no compromises when purchasing skirt steak. We carefully select and purchase only the highest quality skirt steak, which is fresh and odor-free.
We are proud of the fact that thorough freshness control and careful handwork allow us to enjoy the pure flavor of our meat without any of the peculiar characteristics of organ meat.
[Kuroge Wagyu Beef Specialty Yakiniku Stadium Jan Otsuka Main Store’s Commitments and Stories from the City of Otsuka]
Let me take a moment to tell you about our passion for meat at Yakiniku Stadium Jan Otsuka Main Store, which specializes in Kuroge Wagyu beef, and anecdotes from our store in Otsuka.
Otsuka is also known as a battleground for Yakiniku, and there are many customers with discerning tastes. What we value at our restaurant is a simple idea: “We want you to enjoy truly delicious Wagyu beef to your heart’s content.”
The interior of the restaurant is long and narrow, with tables lined up vertically. In fact, this layout is very suitable for me and the staff to keep an eye on all customers’ tables and closely follow the grilling of the meat and the timing of their orders. I love this space where I can see the smiling faces of each customer as they say, “It’s delicious.”
The other day, a young customer came to our store for the first time.“I was surprised that I could eat such delicious meat at this price!”As the store manager, I couldn’t have been happier.
What we aim for is not only high-quality meat, but also “overwhelming cost performance” that delivers value and excitement that exceeds the price.
■Recommended menu at our “Japanese Black Beef Specialty Yakiniku Stadium Jan Otsuka Main Store”■
We would like to introduce you to our recommended menu, including skirt steak, that we are proud to offer. (*Prices may change depending on the season)
・Wasabi skirt steak
This is a masterpiece that allows you to enjoy the deliciousness of our skirt steak most directly. The sweetness of the high-quality skirt steak fat and the refreshing spiciness of the tangy wasabi create a perfect harmony. Please use salt and wasabi instead of sauce to enjoy the deep flavor of the meat.
・Ami lever
Liver, which is an organ meat like skirt steak, is also one of our specialties. “Ami Liver” is made with fresh liver wrapped in net fat, and has an irresistible texture that’s crispy on the outside and melty on the inside. Even for those who don’t like liver, we have received positive feedback, saying, “You can eat Ami liver from Yakiniku Stadium Jan Otsuka Main Store, which specializes in Kuroge Wagyu beef!”
・Wagyu Beef Enjoyment Course (7,000 yen)
For those who can’t decide which meat to order, we recommend this course, which is filled with all the charm of our restaurant. You can enjoy a well-balanced variety of cuts of the finest Wagyu beef, and we are proud that the price of 6,000 yen is the cost performance that can only be achieved in the competitive area of Otsuka.
・Assorted homemade kimchi
Kimchi, which is an essential accompaniment to Yakiniku, is also handmade at our restaurant. Kimchi is not only spicy, but also has a deep richness and sweetness, which goes perfectly with skirt steak and rice.
【lastly】
What did you think? Knowing the somewhat surprising fact that skirt steak is actually a diaphragm and is classified as an internal organ will make your next Yakiniku even more enjoyable and flavorful. Skirt skirt steak’s soft texture and light flavor shine through the careful work of craftsmen and freshness control.
Yakiniku Stadium Jan Otsuka main store, which specializes in Kuroge Wagyu beef, has excellent access from Otsuka Station, and the inside of the store is clean and has a homely atmosphere where you can enjoy your meal in peace. Whether it’s a fun meal with friends, dinner with a loved one, or a drink after work, we’ll provide you with heartfelt hospitality.
If you want to eat delicious skirt steak, please come to Otsuka’s “Kuroge Wagyu Yakiniku Stadium Jan Otsuka Main Branch”. We look forward to your visit, offering the finest meat that we have carefully selected with confidence.
Enjoy the true taste of Kuroge Wagyu beef at an amazing cost performance. All the staff will welcome you with a smile to make your Yakiniku experience the best! Be sure to enjoy a blissful yakiniku time tonight at “Kuroge Wagyu Beef Yakiniku Stadium Jan Otsuka Main Store.”
For reservations and detailed store information, please see below. It is expected to be crowded on weekends and holidays, so it is very convenient to make reservations online in advance.
・Official store name: Kuroge Wagyu beef specialty Yakiniku Stadium Jan Otsuka main store
・Address: 1F SK Building, 2-11-1 Kita-Otsuka, Toshima-ku, Tokyo
・Telephone number: 03-3910-9065
・Click here to make a reservation:https://tabelog.com/tokyo/A1323/A132302/13168261/
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