Grilling is not the only way to make grilled meat tasty. In particular, in order to enjoy Ishigaki beef, which has a perfect balance of lean and marbled meat, at its best, it is essential to grill each part of the beef in an appropriate way.
At Ishigaki Beef Yasuhachi, we are dedicated to bringing out the best flavor in every part of the beef by thoroughly devising a grilling method that makes the most of the meat's unique characteristics.
Basics of Grilling｜Understanding the characteristics of meat is the key to good taste.
The most important thing when grilling meat is to know the characteristics of each part of the meat and to grill it accordingly.
For example, the time and heat that should be used to grill a leaner or more marbled part of the meat is completely different.
Characteristics of the meat and the best way to cook it
| Part type | Meat Features | Optimal baking method |
|---|---|---|
| Highly marbled parts (grilled to take advantage of the sweetness of the fat) | Richly marbled and mouthwatering. | Sear quickly over high heat to avoid melting too much fat. |
| Leaner parts of the body (grilled to retain juiciness) | The meat is rich and chewy. | Moderate heat seals in the juices. |
| Rare parts (grilled for their unique texture and flavor) | Good balance of marbling and lean meat, with a distinctive texture | Grilling time is adjusted for each part of the meat to bring out the individuality of the meat. |
The best way to grill each part of the beef｜The technique that only "Ishigaki Beef Yasuhachi" can provide
At Ishigaki Gyu Yasuhachi, we suggest the best way to grill each part of the meat so that our customers can enjoy the meat at its best. So, which part of the meat should actually be grilled and how?
Highly marbled parts (grilled to take advantage of the sweetness of the fat)
| part | Recommended baking method | point | Recommended way to eat |
|---|---|---|---|
| zabuton (type of citrus fruit) (Citrus sphaerocarpa)(Marbled part of shoulder loin) | 5 seconds on each side over high heat, then flip over for 5 seconds. | Because of its high fat content, if it is overcooked, the fat will melt too much → the trick is to sear it quickly! | Salt or Wasabi soy sauce not having done anything at all |
| Lyophyllum shimeji (species of edible mushroom)(inside of scapula) | Grill over medium heat for 15 seconds on each side. | Overcooking will make it tough, but light grilling will seal in the juices. | Ponzu (Japanese citrus juice) or lemon salt |
| chateaubriand(center of the fillet) | Grill the surface over high heat and let the residual heat cook the inside. | Because of its thickness, it is best to use high heat to harden the surface and allow it to heat through slowly. | Truffle salt or simply salt only |
Leaner parts of the body (grilled to retain juiciness)
| part | Recommended baking method | point | Recommended way to eat |
|---|---|---|---|
| lamp(Piece of peach) | Grill on high heat for 10 seconds on each side. | If it is overcooked, it will be dry,Rare to medium rare Ideally, eating at | Yuzu Kosho or Wasabi Shoyu |
| aitchbone(Part of a lamp) | Grill slowly over medium heat to about medium. | Because of its moderate fat content,The flavor is enhanced by cooking it thoroughly. | Sweet sauce or garlic soy sauce |
| Eurasian sambac (species of songbird, Sambucus novemens)(Rare part of the thigh) | Grill over medium heat for 20 seconds on each side. | By slow fire,The more you chew, the more delicious it tastes. | Salt + black pepper |
Rare parts (grilled for their unique texture and flavor)
| part | Recommended baking method | point | Recommended way to eat |
|---|---|---|---|
| skirt steak(Part of the diaphragm) | Roast firmly on high heat | Due to the abundance of juices in the meat,The flavor is more concentrated if it is grilled thoroughly. | Sweet & Spicy Sauce or Garlic Soy Sauce |
| chimi (edible seaweed, Allium schoenoprasum)(part of rose) | Bake at high heat for a short time | To take advantage of its softness similar to that of a fillet,Be careful not to overcook! | Sesame oil + salt |
| cough-cough(Piece of peach) | Grill over medium heat for 15 seconds on each side. | The meat is finely textured,Ideally medium rare, as overcooking will make it tough. | Ponzu (Japanese sauce) or Wasabi soy sauce |
Ishigaki Beef Yasuhachi's Grilling Method
One way of grilling can make Ishigaki beef taste many times better! This is the decisive difference from other restaurants. Please enjoy the best Ishigaki beef at "Ishigaki Beef Yasuhachi".
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