The alpha and the omega of yakiniku in Taiwan😍
Heart wrenchingly delicious Kumamoto センボン! An extremely rare cut located in the center of ハバキ, the area surrounding the joints of thigh bone and shin bone. Superbly beefy, umami and gelatinous. Sweet and tender when eaten as sashimi too. Kagoshima ウワミスジ is another small and rare cut from the upper part of ミスジ, the meat attached to the outside of should blades.
Yakiniku is a wonderful way to savor different parts of the cattle because meat is cut according to muscle unlike other cuisines, and each muscle has its own nuances in flavor and texture. In order to serve rarer cuts, @sam790709 imports whole cows from Japan( not literally because there’s a restriction on importation of innards and parts attached to them). Carcass is then divided, trimmed and cut meticulously by hand. With pure passion and highest respect for wagyu.
I’m also hopelessly obsessed with the chicken liver here.
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