焼肉を楽しむとき、肉の種類・部位・焼き加減 は美味しさを決める重要な要素です。特に「どのブランド牛を焼肉で食べるか？」は、肉の選び方として重要なポイントになります。
「石垣牛」は焼肉で食べることが最適です。理由は「赤身と脂の絶妙なバランス」「肉質の柔らかさ」「焼き加減による旨みの最大化」にあります。
Why Ishigaki beef is suitable for barbeque
焼肉に適した牛肉とは、単に「霜降りが多い肉」ではなく、焼いたときに香ばしくなり、肉の旨みが引き出される肉質であることが重要です。その点で、石垣牛は「焼いたときに最高の状態になる肉」と言えます。
Perfect balance of lean meat and marbling.
一般的なブランド牛（松阪牛・神戸牛）は、霜降りが多く、口どけが良いことで有名ですが、焼肉として食べると脂が溶けすぎてしまい、少し重く感じることがあります。
On the other hand, Ishigaki beef has a perfect "balance of lean and marbling" so that when grilled, the meat retains its flavor while still having just the right amount of fatty sweetness.
This characteristic is one of the reasons why Ishigaki beef is ideal for barbeque.
Tender meat and does not become tough when grilled
The meat quality of Ishigaki beef is especially tender among Wagyu cattle. The reason for this is the mild climate of Ishigaki Island and the low stress environment in which they are raised.
(1) Cattle from areas with a wide range of temperatures (Tajima beef, Omi beef, etc.)
To enjoy it with yakiniku, you need to choose the right part of the meat.
Ishigaki Beef
The meat is tender and juicy even when grilled.
They remain tender and juicy even when baked."This feature greatly improves the ease of eating at the barbecue.
Long-term fattening for concentrated flavor
Ishigaki beef is often fattened for a longer period of time than most brand beef, which increases the amount of amino acids (flavor components) in the meat and gives it a stronger flavor when grilled.
Normally, Wagyu cattle are shipped for about 28 months, but Ishigaki beef is often fattened for more than 30 months.
「焼肉で食べると、噛むほどに旨みが増す肉質」
長期肥育が生み出す、石垣牛ならではの美味しさの秘密です。
How to enjoy barbeque meat in different parts of beef
To best enjoy Ishigaki beef, it is important to grill it in a way that takes advantage of the characteristics of each part.
Rare parts x Yakiniku
Chateaubriand (center of fillet)
→ Grill quickly over high heat, medium rare to enjoy the sweetness of the meat.
Zabuton (marbled part of shoulder loin)
→ Lightly grilled to enjoy the sweetness of the fat because of its sinewy texture.
Tomo sankaku (rare part of peach)
→ Strong red meat flavor, the more slowly it is grilled and chewed, the more delicious it tastes.
Rump (tender part of thigh)
→ Best to grill them savory because they are tender even when cooked thoroughly.
The "grilling" that brings out the best in barbecued meat.
Lightly grill fatty parts to take advantage of their sweetness.
Lean cuts of meat are cooked slowly to bring out the best flavor.
This is a point that further enhances the appeal of yakiniku, which "maximizes the deliciousness of Ishigaki beef by determining the right level of grilling."
石垣牛の焼肉を食べるなら「石垣牛 康八」
「石垣牛 康八」では「石垣牛を最高の状態で焼肉として提供」しています。厳選した仕入れで希少部位まで楽しめます。沖縄ならではの塩・タレと組み合わせ、最高の味わいを実現します。
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