Ichibo (イチボ)
Ichibo is a prized cut taken from the rump area of the cow. It offers an excellent balance between lean meat and marbling, delivering rich beef flavor with a tender texture. Because only a small portion can be obtained from each animal, it is considered a rare and highly sought-after cut.
Characteristics:
- Balanced marbling and lean meat
- Rich umami flavor
- Tender yet satisfying texture
Hiuchi (ヒウチ)
Hiuchi is a rare cut located near the thigh and is known for its beautiful marbling. Despite being part of the leg, it remains surprisingly tender and juicy. The combination of rich fat and deep beef flavor makes it one of the hidden gems of Kobe Beef.
Characteristics:
- Fine marbling
- Tender texture
- Rich and luxurious flavor
Rump (ランプ)
Rump is a lean cut taken from the hindquarter of the cow. It is popular among those who enjoy the natural flavor of beef without excessive fat. Kobe Beef rump offers a clean finish while maintaining excellent tenderness.
Characteristics:
- Lean and flavorful
- Strong beef taste
- Soft texture with less fat
Marushin (マルシン)
Marushin is a rare cut from the center of the round. It has a delicate texture and concentrated umami flavor. While relatively lean, its fine muscle fibers create a surprisingly tender eating experience.
Characteristics:
- Lean yet tender
- Fine-grained texture
- Rich beef flavor
Uchimomo (内モモ)
Uchimomo is an inner round cut known for its low fat content and clean taste. It highlights the natural quality of Kobe Beef and is favored by diners who prefer a healthier, leaner steak option.
Characteristics:
- Low fat content
- Clean and refined flavor
- Firm yet tender texture
Kamenoko (亀の子)
Kamenoko is a lean cut from the round section, named after its turtle-shell-like shape. It has a robust beef flavor and a pleasantly firm texture. This cut is especially appreciated by those who enjoy the authentic taste of premium Kobe Beef red meat.
Characteristics:
- Rich red-meat flavor
- Firm texture
- Lean and satisfying
