The meat from uptown cuts ( Ribs, Sirloin, Tenderloin)which is meat from inactive portion of beef are usually tender than downtown cuts which is more active thus meat are usually more tough.
Here are tips of cuts which is suited for Yakiniku barbecue.
- Rib eye
- Short ribs
- Chuck eye/rib
- Shoulder Loin
- Pork Belly
Please ask your butcher for a specific cut or for thin slice cut which is suited for Yakiniku barbecue.
Posted in: Quick Tips