Ishigaki beef is delicious enough just grilled, but you can maximize its flavor by knowing the proper grilling temperature for each part of the beef.
Characteristics of each part of Ishigaki beef and the optimum degree of grilling
Red meat (parts of the body that enjoy flavor and texture)
Red meat is the part of the meat with concentrated flavor, but be careful not to overcook it, as it will become tough.
Lamp (part of peach)
Grill to medium rare (30 seconds on each side)
Recommendations: Salt or citrus ponzu for a refreshing taste
Ichibo (part of rump)
Grill temperature: medium (high heat to cook the surface and residual heat to cook the inside)
Recommended way to eat: Tare or Wasabi Soy Sauce
Tomo sankaku (rare part of peach)
Grill to medium rare (be careful not to overcook as the fat will melt too much)
Recommended way to eat: Salt + Wasabi
Marbled parts (parts where the sweetness of the fat is enjoyed)
The more marbled parts of the meat are best lightly cooked, not overcooked, because of the sweetness of the fat.
Zabuton (marbled part of shoulder loin)
Grill condition: Rare (lightly seared on the surface)
Recommended way to eat: Salt or vinegar
Misuji (inside of shoulder blade)
Grilling: Rare to medium (slow grilling enhances flavor)
Recommended: Salt + sudachi or wasabi and soy sauce
Chateaubriand (center of fillet)
Grill: Rare to medium rare (high heat for a crispy surface and residual heat for medium-rare)
Recommendations: Salt + truffle salt or simply salt only.
Rare parts (parts that enjoy texture and flavor)
Rare parts have a good balance of lean and fat, each with different characteristics.
Shin Shin (part of peach)
Grill temp: medium (40 seconds on each side for slow grilling)
Recommended: Wasabi soy sauce or citrus ponzu
Kainomi (part of rose)
Grill to medium rare (30 seconds on each side)
Recommendations: Salt or Yuzu Kosho
Harami (part of the diaphragm)
Grill temperature: medium (firm heat will make it more tender)
Recommendations: Tare or garlic soy sauce
The best Okinawan yakiniku experience at "Wagyu Yakiniku Yasuhachi Onna Branch"!
In order for our customers to enjoy Ishigaki beef at its best, we are thoroughly particular about procurement, aging, cutting, and serving methods. If you want to enjoy the best Ishigaki beef yakiniku, go to "Wagyu Yakiniku Yasuhachi Onna Branch". Please enjoy a special Yakiniku experience that you can only have here.
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