[What is the difference between ribs and loin? Otsuka’s Yakiniku Jan manager gives a thorough explanation! ]

What is the difference between ribs and loin? Otsuka’s Yakiniku Jan manager gives a thorough explanation!

This is Yoon, the store manager.

When you go to a yakiniku restaurant, the standard menu items that are almost always ordered are “kalbi” and “loin.” However, we often hear customers say, “Actually, I can’t clearly explain the difference between these two parts,” and “I’m always at a loss as to which one to order today.”

Knowing the characteristics of each part of meat is the first step to enjoying yakiniku even more deliciously and enjoyably. So this time, I, the manager of “Jan”, a restaurant located in Otsuka’s Yakiniku hotspot, will thoroughly explain everything from the clear differences between ribs and loin to the most delicious way to grill each cut. After reading this article, you’ll be able to have more fun choosing your next Yakiniku dish, and you’ll be able to talk about your favorite meat dishes in front of your friends and family.

What is Kalbi? A classic cut with an attractive sweet fat and rich flavor

First of all, I will explain about “Kalbi” which can be said to be synonymous with Yakiniku.

The word “Galbi” actually means “belly bone” or “meat around the rib bone” in Korean. In other words, it is “belly meat” as the Japanese name for the part is called. Because it comes from the stomach area, there is a lot of marbling (fat) between the lean meat, and its biggest characteristics are its rich, rich flavor and melt-in-your-mouth sweetness.

When grilled on a grill, plenty of fat drips out and a sizzling, fragrant smoke rises. When the fat and sauce intertwine, it goes perfectly with the rice, making it a cut worthy of being called the king of yakiniku. It is especially recommended for those who want to fully enjoy the deliciousness of fat and those who want to increase their stamina.At our restaurant “Jan”, we offer carefully selected Kuroge Wagyu beef short ribs. Particularly popular is the one made using the highest grade A5 rank Japanese black beef.“Wagyu beef short ribs (2,750 yen)”is. The artistic marbling is beautiful, and the sweetness of the high-quality fat melts the moment you put it in your mouth. Also, for those who want to stuff their mouths with meat, we offer thickly sliced ​​meat.“Otokojo Kalbi (2,750 yen)”It has also been very well received. Please enjoy the juicy meat juice that only comes from thickly sliced ​​meat. Of course, it is a standard item that you can enjoy at a reasonable price.“Karubi (1,100 yen)”We are confident that you will be more than satisfied with the price.

What is loin? Red meat where you can enjoy the original flavor and tenderness of meat

Next, let’s talk about “loin”.

The origin of the name loin is said to come from the English word “roast”. In other words, it has the meaning of “the part most suitable for grilling and eating.” As for the part, it refers to the meat on the back side from the shoulder to the waist (shoulder loin, rib roast, sirloin, etc.).

If short ribs are a part of meat where you can enjoy the flavor of the fat, then loin is a part where you can enjoy the “natural rich flavor and tenderness of the meat.” Compared to short ribs, it has less fat and is lighter in texture, yet has a fine texture and is extremely soft. It’s easy to eat regardless of age, and even if you’re starting to dislike greasy meat, there are many people who can still eat a lot of delicious pork loin.Served at Yakiniku Jan in Otsuka“Loin (1,100 yen)”The lean meat is packed with flavor, and the more you chew, the deeper the flavor of the meat spreads in your mouth. And, when it comes to roast cuts, we have overwhelming confidence in them.“Large sirloin (1,430 yen)”is. This is a menu item that I suddenly came up with one night while developing a menu and created a prototype that quickly became a huge hit. Jan’s style of quickly grilling the sirloin of A5 rank Wagyu beef and eating it on top of the special egg rice that comes with the service is the ultimate luxury that you will be addicted to once you try it.

Manager Yun will teach you! Tips for delicious grilling of short ribs and loin

Even delicious meat can have a big difference in taste depending on how you grill it. Here, I will share with you some tips on how to grill meat that bring out the maximum potential of each part, which I have cultivated over many years of experience.[How to grill short ribs]Kalbi has a lot of fat, so it cooks easily. When the meat juices gradually rise to the surface, it’s your signal to turn it over. The key is to remove just the right amount of fat and grill it so that the outside is crispy and fragrant and the inside is juicy. Grill it all at once in a place with strong heat, being careful not to burn it, until it gets fragrant.[How to grill loin]If you overcook the loin, the meat will become tough and lose its delicate flavor. Therefore, overcooking is strictly prohibited. Place on a grill in a place where the heat is a little gentle, and when one side is lightly browned and the meat juices have oozed out, quickly flip it over. The best way to enjoy the tenderness of the loin and the sweetness of the meat juices is to sear the underside for just a few seconds, “rare to medium rare.”

Attachment to the city of Otsuka and Jan’s extraordinary commitment to “meat and sauce”

Before entering the world of Yakiniku, I was completely inexperienced, having never even held a knife. I jumped into this industry at the invitation of a friend, and trained myself in cutting meat at a meat wholesaler from morning until evening, and then worked at a store at night to instill the know-how of yakiniku into my body. Those five years of deep experience have formed the basis of my current meat discernment and cutting techniques.

As you know, Otsuka is a competitive area with many Yakiniku restaurants. In order for us to continue to be chosen, we believe that we must have an overwhelming quality of meat that is unmatched by other restaurants and a taste that you can feel at ease.

When it comes to purchasing, we personally visit the Shibaura meat market every month to build relationships of trust with wholesalers. For example, the short ribs and ribs are made from Matsusaka beef, and other parts are made from carefully selected branded beef that is in the best condition that day, with a focus on Sendai beef. We are so particular about producing high-quality meat that is firm and firm that if the meat we receive does not meet our standards or is not firm, we will return it.

Another key factor that determines the deliciousness of meat is the sauce.
Our base sauces and dipping sauces are completely handmade using plenty of fruits and slowly simmered for 5 hours. When I was a child, my mother didn’t like chemical seasonings, so we don’t use any chemical seasonings (umami seasonings) such as Ajinomoto or Hymie in our sauces. Although it is additive-free, it has a gentle taste that allows you to feel the natural sweetness and richness of the fruit, and it perfectly complements the flavor of high-quality Kuroge Wagyu beef without interfering with it.

Summary: If you want to enjoy the best ribs and loin in Otsuka, go to Jan!

This time, we explained in detail the difference between short ribs and loin.
“Kalbi” is attractive because of the sweetness of the fat and the punch that goes with the rice. “Loin” is known for its rich meat flavor and delicate tenderness. Both are indispensable protagonists for Yakiniku. Please enjoy the charm of each part according to your mood and preference that day.

At the Kuroge Wagyu Beef Yakiniku Stadium Jan Otsuka Main Store, a 3-minute walk from the north exit of Otsuka Station, we strive to create a friendly and warm store where customers can feel free to talk to us. We look forward to your visit with our special additive-free sauce and carefully selected Kuroge Wagyu beef. Please come to Jan to eat the finest ribs and loin!