When enjoying yakiniku, the type of meat, the part of the meat, and the degree of grilling are important factors that determine the taste. In particular, "Which brand of beef to eat at yakiniku?" is an important point in choosing meat.
Ishigaki beef" is best eaten as yakiniku. The reasons are the "perfect balance of lean meat and fat", "tenderness of meat", and "maximization of flavor by grilling".
Why Ishigaki beef is suitable for barbeque
Beef suitable for yakiniku is not merely "meat with a lot of marbling," but it is important to have a quality of meat that becomes fragrant when grilled and brings out the flavor of the meat. In this respect, Ishigaki beef can be said to be "meat that is at its best when grilled.
Perfect balance of lean meat and marbling.
General brand beef (Matsusaka beef and Kobe beef) is famous for its high marbling and smooth taste, but when eaten as yakiniku, the fat may melt too much and the meat may feel a little heavy.
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.
When eaten on the grill, the more you chew the meat, the more flavorful it becomes."
This is the secret of Ishigaki beef's unique taste produced by long-term fattening.
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."
Ishigaki Beef Yasuhachi" for grilled Ishigaki beef
Ishigaki Beef Yasuhachi" offers "Ishigaki Beef in its best condition as Yakiniku". You can enjoy even rare parts of the beef by carefully selecting. Combined with Okinawa's unique salt and sauce, the best taste is realized.
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