This is Yoon, the store manager. Thank you for always using our store.
Have you ever gone to a Yakiniku restaurant and opened the menu and wondered, “Should I have short ribs or skirt steak today?” Or have you ever wondered, “What kind of meat does short ribs and skirt steak come from?”Yakiniku in OtsukaAs we run a restaurant and provide meat to many customers every day, we often receive questions like this from behind the counter.
In this article, from the perspective of manager Yoon, who takes meat seriously every day, we will explain in detail the differences in the parts and flavors of short ribs and skirt steak, as well as delicious ways to grill them that bring out the best in each. After reading this article, you’ll have more fun choosing Yakiniku for your next meal, and you’ll be able to enjoy even more fulfilling meals with your family and friends.
Otsuka’s Yakiniku Jan manager explains! Difference between ribs and skirt steak parts
Kalbi and skirt steak are two staples of Yakiniku, but they are actually completely different parts of meat. Just knowing this difference will completely change the way you taste meat.
Kalbi: The classic rib meat! Sweetness of fat and rich flavor
Galbi comes from the Korean word meaning “rib bone,” and refers to the meat around the stomach, so-called “belly meat.”Yakiniku in OtsukaIf you want to enjoy it, you can’t miss the sweetness of the juicy fat of the short ribs.
The most attractive feature of short ribs is, of course, the beautiful marbling (fat). When cooked, the fat melts and the rich sweetness and flavor fills your mouth. It goes perfectly with white rice, and it’s a truly blissful moment to eat ribs coated with plenty of sauce and tossed with rice.
Even we at “Jan” are extremely particular about our short ribs. The classic “Kalbi (1,045 yen)” and the ever-popular “Karubi Kiri Otoshi” (1,650 yen) are carefully selected with a skilled eye to ensure a good balance of fat and lean meat.
Furthermore, for special occasions, we recommend the “Wagyu Joshi Kalbi” (2,750 yen) and “Otokojo Karubi” (2,750 yen), both of which are made with the highest quality A5-rank Japanese black beef.
Wagyu beef short ribs are characterized by artistic marbling, and you can enjoy the finest fat that melts in your mouth. The men’s short ribs are served in luxuriously thick slices, and when the outside is grilled to a fragrant aroma, the inside is surprisingly juicy and melt-in-the-mouth.
Skirt steak: Actually, it’s the diaphragm! healthy and tender red meat
Skirt steak, on the other hand, may look like red meat, but did you know that it is actually part of organ meat (offal)? Skirt steak refers to the muscular part of a cow’s “diaphragm.”
Because it is a part that is often moved, the meat is very soft and has little fat. Although it doesn’t have the rich fat like short ribs, you can directly taste the strong flavor of the meat. Skirt steak is very popular among customers who find that short ribs are starting to feel a bit heavy on the fat, as they can eat a lot of it easily. It also has fewer calories than short ribs, so it is a very popular cut among health-conscious people and female customers.
In addition to the standard “Harami” (1,210 yen), we also offer the “Kami Harami (1,650 yen)” which is available in limited quantities and is unlikely to sell out. The top skirt steak is even more tender, and the more you bite into it, the more the juices flow out, making it a specialty. please,Otsuka Yakiniku JanWhen you visit us, please try the rich flavor of the upper skirt steak.
Directly from the manager! How to grill short ribs and skirt steak deliciously
Now that you know the different parts of meat, we will also give you special tips on how to grill them to bring out the maximum deliciousness of each part.
How to grill short ribs: Lock in the flavor without burning the fat
The key points when grilling short ribs are the heat level and timing of turning. Kalbi has a lot of fat, so if you place it in the center of the grill where there is a strong flame, the fat that has fallen off will cause the flames to ignite, causing only the surface to burn and give off a sooty smell. Therefore, the trick is to cook slowly over medium heat, slightly towards the edge of the wire rack.
When the meat juices start to rise to the surface, it’s your signal to turn it over. Once you flip it over, just lightly sear it and it’s done. You can enjoy the melt-in-your-mouth texture without losing the sweetness of the fat.
How to grill skirt steak: Cook thoroughly to concentrate the flavor
Because skirt steak is organ meat, the secret to eating it deliciously is to cook it a little longer than short ribs, so that it cooks well all the way through. By slowly grilling the thick skirt steak, its unique fibers loosen, becoming more tender, and the flavor is concentrated inside.
It’s ready to eat when it’s golden brown on the surface and slightly plump. Be sure to turn the pieces over a few times while baking to avoid them getting too burnt. In addition to our special sauce, we also recommend the Wasabi Skirt Skirt (1,760 yen), which is served simply with wasabi and salt, as it brings out the natural flavor of the meat.
Meat connoisseur and cutting, and love for the city of Otsuka
As store manager Yun, who has been in the meat world for many years, the most important things in order to provide delicious yakiniku to everyone are “connoisseurship” and “cutting.”
Meat is a living thing, so even if it’s the same A5 rank Kuroge Wagyu beef, its condition will vary slightly depending on the day. We purchase chunks of meat every day and carefully assess the texture, fat content, and color of the meat. Otsuka is an area where many customers have discerning tastes, and people who know what really delicious food gather. That is why no compromises are allowed.
The cutting method ultimately determines the taste of the meat. By determining the direction of the fibers in the meat and inserting the knife at the optimal thickness and angle for each part, the texture when grilled will change dramatically. Each piece is carefully hand-cut to bring out the sweetness of the fat in short ribs, and to bring out the softness that allows you to easily bite into skirt steak, while retaining its unique texture. Because of this extra effort,The best Yakiniku in OtsukaWe are refining our technology every day so that our customers can say the same thing.
Heartwarming episodes with Otsuka customers
I really love the city of Otsuka. The Toden Arakawa Line, which retains the atmosphere of the good old Showa era, runs through this town, and the back alleys are packed with famous shops.People are close to each other, and you have wonderful encounters with many customers every day.
Previously, we had a customer who came to our store as a grandfather and his grandson.
“My teeth are getting weaker, so I can’t eat tough meat,” said the old man, so I served him a piece of skirt steak with a hidden knife in it, and a tender A5 grade Wagyu fillet (2,750 yen). When I saw an old man eat a bite and stuff his mouth with his rice with a big smile on his face, saying, “This is so soft and delicious!”, I felt so grateful to be doing this job. It is my greatest joy as a store manager to see “Jan’s Yakiniku” etched into the pages of family memories for generations to come.
For the best Yakiniku experience in Otsuka, go to Jan!
So far we have talked about the difference between short ribs and skirt steak, but what do you think? Enjoy the sweetness of the fat and rich flavor of short ribs, and the soft and light skirt steak packed with the flavor of the meat. Both are wonderful cuts of meat that are suitable for the main role in Yakiniku.
At Yakiniku Stadium Jan Otsuka Main Branch, which specializes in Kuroge Wagyu beef, in addition to the short ribs and skirt steak introduced this time, we also have a variety of menu items that will delight your five senses, such as the No. 1 ordered Wrapped Green Onion Tongue (2,750 yen) and the Large Sirloin (1,320 yen) that comes with special egg rice. With the motto of “downtown prices, high-class taste,” we offer A5 rank premium Wagyu beef at an amazing cost performance.
When in doubt, we also highly recommend the Wagyu Beef Enjoyment Course (6,600 yen), which is filled with our signature menu items. We offer semi-private rooms that can accommodate 2 or more people, as well as sunken kotatsu seats that can accommodate parties of up to 30 people.
If you want to eat really delicious Yakiniku to your heart’s content in Otsuka, please come to Jan Otsuka main store. We look forward to your visit, with the warm hospitality of our staff and the finest quality meat!
Store information/reservations
- Kuroge Wagyu Beef Specialty Yakiniku Stadium Jan Otsuka Main Branch
- Address: 1F SK Building, 2-11-1 Kita-Otsuka, Toshima-ku, Tokyo
- Phone number: 03-3910-9065
- Click here to make a reservation:https://tabelog.com/tokyo/A1323/A132302/13168261/
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