Wagyu Parts

Our Kurohana Wagyu beef is carefully nurtured with the blessings of nature and clean water, making it the epitome of high-quality meat.

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No.1	Ribeyeリブロース Ribeye	The loin section that continues from the shoulder loin extends to the back of the ribs. The meat is thick with a fine, soft texture. Additionally, it easily marbles with fat, resulting in a rich flavor.肩ロースから続くロース部分で肋骨（リブ）部の背中にあたり、肉の厚みもあり、きめも細かく柔らかいのが特徴です。また、脂肪交雑が入りやすいので、風味が豊かです。
No.2	Ribcapリブロース（カブリ） Ribeye	Marbled meat on rib roast. It exhibits a fine, glossy marbling that signifies top quality. Despite its chewy texture, the rich sweetness of the fat and the juiciness of the meat make it highly enjoyable.リブロースの上部霜降り肉。きめ細かくつやつやとしたサシが入り最高レベルの見た目だがかみごたえがあります。脂の甘みは濃厚で、肉汁を堪能できます。
No.3	Strip Loinサーロイン Strip Loin	The section that follows the rear of the rib roast is fine and soft. This high-class cut, along with the flanks, is well-shaped and uniform, making it particularly suitable for steaks. リブロースの後部に続く部分で、きめが細かくやわらかい。ヒレと並ぶ高級部位です。形も良く、大きさの揃った切り身を作ることができ、特にステーキに向いています。
No.4	Tender Loinヒレ Tender Loin	Because it is a muscle located inside the loin that doesn't get much exercise, the meat is characterized by its fine quality, extreme tenderness, and low fat content. It is a rare cut, comprising only about 3% of the meat from one animal.ロースの内側にあり、ほとんど運動しない筋肉なので、肉質はきめ細かく、とてもやわらかくて脂肪が少ないのが特徴です。 1頭から約３％しか取れない希少部位です。
No.5	Chuck Roll (Rib Side)カタロース（リブ側） Chuck Roll	One of the largest cuts, it is known for its ease of marbling, resulting in a soft and flavorful meat. This section also includes the Zabton, a rare and highly prized cut. It is one of the most popular choices. ※Rib loin side when the Chuck Roll is divided into three parts.最も大きな部位のひとつ。脂肪交雑の入りやすい部位で、やわらかく風味が良い。希少部位であるザブトンが取れるのも人気のひとつです。 ※肩ロースを3分割した際のリブロース側。
No.6	Chuck Roll (Inside Part)カタロース（ナカ） Chuck Roll	One of the largest parts, it is an area where fat is easily accessible. Soft and tasty, it also offers the possibility of encountering Zabton, a rare delicacy, making it one of the most popular choices. ※The center part when the Chuck Roll is divided into three parts最も大きな部位のひとつ。脂肪交雑の入りやすい部位で、やわらかく風味が良い。希少部位であるザブトンが取れるのも人気のひとつです。 ※肩ロースを3分割した際の中心部分。
No.7	Chuck Roll (Neck Side)カタロース（ネック側） Chuck Roll	One of the largest parts, it is an area where fat is easily accessible. Soft and tasty, it is also possible to find Zabton, a rare delicacy, making it one of the most popular choices. ※Neck side when the Chock Roll is divided into three parts最も大きな部位のひとつ。脂肪交雑の入りやすい部位で、やわらかく風味が良い。希少部位であるザブトンが取れるのも人気のひとつです。 ※肩ロースを3分割した際のネック側。
No.8	Chuck Ribサンカクバラ Chuck Rib	It's a rare cut that can only be obtained from a single animal. It features the most beautiful marbling among the shoulder roses and is treated as a special rib in yakiniku restaurants. The flavor is very rich. The texture is fluffy and melts in your mouth.1頭から少ししか取れない希少部位です。肩バラの中で最も美しい霜降りで、焼肉店では特上カルビとして扱われる部位です。味は非常に濃厚。食感はプルプルしていて口の中でとろけます。
No.9	Clod (Top Shoulder Blade)ウデ（ホンミスジ） Clod	This cut is located behind the shoulder blade of a cow. It has the highest fat marbling of any part of the shoulder. It is a rare cut, with only 2-3 kg being obtained from one cow.牛の肩甲骨の裏側の部位です。ウデの中で最も脂肪交雑が強い。 1頭から２～３kgしか取れない希少部位です。
No.10	Top Roundウチモモ Top Round	Overall, there is a lot of meat in the mass, with a predominance of lean meat on the surface, but little fat inside. The outer part is often mixed, making it challenging, whereas the inside, conversely, is fluffy.全体的に肉塊が大きく、赤身の多い部位で表面は脂がついてますが内側にはほとんどありません。外側は脂肪交雑は多いが固い。逆に内側は柔らかいです。
No.11	Top Round (Cover)ウチモモ（カブリ） Top Round	This is the meat that wraps around the outside of the thigh. It's generally fatty and often used for simmering dishes or ground meat. However, the lean parts have a rich flavor, so it's also delicious when grilled.ウチモモを外側から包み込む様にかぶさっているお肉です。全体的に脂が多く、煮込み料理や挽肉にして調理されることが多い部位です。しかし赤身部分は濃い味わいがあるので、焼いて食べても美味しいお肉です。
No.12	Knuckle (Maru)マル（シンタマ） Knuckle	It's a part of the lower thigh at the base of the hind leg. The meat mass is spherical, with a predominance of lean meat overall. It's divided into three types: the soft and flavorful Marukawa, the tender and richly flavored Shinshin, and the slightly tougher, Kamenoko.後ろ足付け根のウチモモの下部いある部位。肉塊が球状で全体的に赤身が多いです。色が濃く、肉質の柔らかいマルカワ、きめ細かく柔らかで風味のあるシンシン、色が濃く、肉質のやや硬めのカメノコに分かれます。
No.13	Knuckleマル（トモサンカク） Knuckle	The part that extends from the sirloin is relatively well-marbled. However, it's not as tender as it appears. After the rich meaty flavor, the sweetness of the fat spreads.カイノミの延長線上にあたる部位で比較的脂肪交雑が強いが見た目ほどやわらかくはないです。濃い肉汁の旨味のあとに脂の甘味が広がります。
No.14	Top Sirloin Butt (Rump)ラム（ランプ） D-Rump	It's a part from the waist extending to the buttocks, in line with the sirloin. The meat is lean with a smooth and tender texture. It has a rich flavor of lean meat. サーロインの延長線上の腰から尻にかけての部位です。肉質は赤身が多く、なめらかで柔らかい。濃厚な赤身の味わい。
No.15	Top Sirloin Butt (Backside)ラム（イチボ） D-Rump	It is the surrounding part of the buttocks. It has a slightly darker color and a rich flavor.臀部の中でも周りの部位です。やや肉色が濃くあじわいがあります。
No.16	Clodウデ（ウワミスジ） Clod	It's a part located above the Honmisuji. It features less fat and more lean meat compared to the Honmisuji. It's flavorful and tender.ホンミスジの上部にある部位です。ホンミスジよりも脂が少なく赤身が多い肉質が特徴。旨味があり、やわらかい。
No.17	Cold (Shoulder Triangle)ウデ（カタサンカク） Clod	This is the largest part of the shoulder meat. It is highly active and the meat is somewhat tough. It has a strong fat marbling and a rich flavor.ウデ肉のもっとも大きな部位です。運動量が多く、肉質はやや硬め。脂肪交雑は強めで味わいも濃厚です。
No.18	Clod (Small Shoulder Triangle)ウデ（コサンカク） Clod	It is the triangular part that remains on the upper side of Katasankaku. It has a lot of exercise and the meat is hard, but it has a unique flavor.カタサンカクの上側に残る三角の部分です。運動量が多く肉質は硬いが、クセのある味わいです。
No.19	Chuck Tender トンビ Chuck Tender	It is also called an athletic muscle. A rare part that weighs only about 2 kg obtained from one cow. Also called Tougarashi. It is delicious and the more you chew it, the more umami it releases. ウデ肉の中で運動筋とも呼ばれます。 1頭から2kgほどしかとれない希少部位。トウガラシとも呼びます。味わい深く、噛むほど旨味が広がります。
No.20	Brisket (Neck Side)ブリスケ（ネック側） Brisket	Breast meat at the base of the front legs, rich in fat. It is a slightly elastic part. It is chewy and the more you chew, the more flavor you get. It has good meat quality and a good balance of fat and lean meat. It is excellent. ※Neck side when brisket is divided into two前足の付け根にある胸肉で、脂肪が豊富。少し伸縮性のあるパーツです。歯ごたえのある部位で、噛めば噛むほど旨味が増します。肉質が良く、脂身と赤身のバランスが良い。 ※ブリスケを２分割した際のネック側。
No.21	Brisket (Inside Part)ブリスケ（ゲタ側） Brisket	Breast meat at the base of the front legs, rich in fat. It is a slightly elastic part. It is chewy and the more you chew, the more flavor you get. It has good meat quality and a good balance of fat and lean meat. It is excellent. ※Inside part when brisket is divided into two前足の付け根にある胸肉で、脂肪が豊富。少し伸縮性のあるパーツです。歯ごたえのある部位で、噛めば噛むほど旨味が増します。肉質が良く、脂身と赤身のバランスが良い。 ※ブリスケを２分割した際のゲタ側。
No.22	Short Plateトモバラ Short Plate	This is the outer belly part of the belly. The meat is coarse but rich in flavor.お腹の外側のバラの部分です。身は粗めですが味は濃厚です。
No.23	Short Plate (Inside Part)トモバラ（インサイド） Short Plate	It is located inside the ribs, close to the diaphragm and ribs. You can enjoy the richness of the ribs and the umami of the ribs.肋骨の内側にあり、横隔膜と肋骨の近くにあります。カルビのコクと旨味が味わえます。
No.24	Short Plate (Flank)トモバラ（フランク） Short Plate	This rare cut has an excellent balance of lean meat and fat. It is also called Sasami.赤身と脂身のバランスが絶妙な希少部位です。ササミとも呼ばれる部位です。
No.25	Short Ribナカバラ Short Rib	This is the belly part. It has a lot of fibers and membranes. The meat is rough, but has a rich flavor. It also comes with parts that can be used as special ribs, such as head ribs and short ribs.お腹のバラの部分です。繊維や膜がたくさんあります。身は粗めですが、味は濃厚です。ヘッドリブやショートリブなど、スペシャルリブとして使用できるパーツも付属。
No.26	Short Rib (Back Side)ナカバラ（カイノミ） Short Rib	This is the part of the rib closest to the "fin". It has a good balance of fat and lean meat, and is very tender. It melts in your mouth when you chew it several times.「ひれ」に最も近い肋骨の部分。脂身と赤身のバランスが良く、とても柔らかいお肉です。何度も噛むと肉がとろけるように感じます。
No.27	Outside (Bottom Round)ソトモモ Outside	This is the outermost part of the thigh. It has a rich, sweet taste and is healthy.モモの部位の中でもっとも外側にあたる部分です。味は濃厚で甘味があり、ヘルシーです。
No.28	Outside (3rd Layer Inside)ソトモモ（ハバキ） Outside	This meat covers the joint between the femur and tibia and is quite sinewy, but it is rich in gelatin and has a smooth texture and delicious red meat flavor.大腿骨と脛骨の関節を覆う部分で筋が多いが、ゼラチン質が豊富でなめらかな舌ざわりと赤身の旨味が特徴です。
No.29	Outside (2nd Layer Inside)ソトモモ（シキンボ） Outside	This is the inner part of a thigh. It is characterized by its light color and elasticity.ソトモモの部位の内側にあたる部分です。肉色が淡く、弾力があるののが特徴です。
No.30	Neckネック Neck	The neck, which is a part of the body that exercises a lot, has rough, tough meat and is mostly red meat. It also has a lot of tendons, so it can be used in stews. It is delicious whether it is minced or shredded.よく運動する首の部分は、肉が荒く硬く、赤身が多い部位です。また、筋が多いので煮込み料理にも使えます。ひき肉でも千切りにしても美味しいです。
No.31	Fore Shankマエスネ Fore Shank	It's the front part of the leg. It has a lot of movement, and the flesh is firm. It has a rich, intense flavor with a deep meat color. It's a part where you can taste the gelatinous texture. It's suitable for mincing or cutting into small pieces.前足の部分です。運動量が多く、肉質は硬い。肉色は濃く濃厚な味わい。ゼラチン質を味わえる部位です。ミンチや切り落としに向いています。
No.32	Fore Shank (Inside Part)マエスネ（コマクラ） Fore Shank	It's a part located in the center of the shin. It's tender, with a moderate marbling of fat as its characteristic. It has a good flavor and a rich taste.スネの中心にある部位です。柔らかく、程よい脂肪交雑が特徴。風味がよく、味わいがあります。
No.33	Shankトモスネ Shank	It's the part of the calf muscle in the hind leg. It has a lot of movement, and the flesh is firm. It has a rich, intense flavor with a deep meat color. It's a part where you can taste the gelatinous texture. 後ろ足のふくらはぎの部分です。運動量が多く、肉質は硬い。肉色は濃く濃厚な味わい。ゼラチン質を味わえる部位です。