🥩お肉マガジン【肉マガ】BEEF MAGAZINE

BitStar ID: 1964833
最終更新日: 2025/04/26

🥩お肉マガジン【肉マガ】BEEF MAGAZINE

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関連投稿国

関連都道府県

Today's『CHUCK RIB』 The part in front of the ribs. It has a triangular shape, and is characterized by beautiful sashis all over. In many yakiniku restaurants, it is served as a special rib. Because of its good appearance, it is as beautiful as otoro when served as sashimi or sushi. The sweetness of the fat that seeps out from the evenly distributed sashi and the taste of the lean meat are both enjoyable and highly satisfying. Recommended Cooking Methods : Yakiniku/Sashimi/Sushi ====================================== 本日の『カタバラ(三角バラ)/CHUCK RIB』肋骨の前方にある部位三角の形をしており、全体的に綺麗なサシが入っているのが特徴焼肉屋さんでは特上カルビとして出しているところが多い見た目がよいので、お刺身やお寿司にしても大トロのように美しいまんべんなく入ったサシから染み出る脂の甘さと、赤身の味がどちらも楽しめ、満足感は非常に高いオススメ:焼肉・肉刺し・肉寿司 FOLLOW US 👉 @niku_magazine ========================================== #三角バラ#肩バラ#近江牛#黒毛和牛#和牛#肉#お肉#食肉卸#焼肉#焼き肉#やきにく#肉#特上カルビ#カルビ#肉食#肉スタグラム#お肉大好き#wagyu#beef#meat#yakiniku#instafood#omibeef#foodstagram#omigyu#wholesale#wagyubeef#bbq#japan#haveaniceday#chuckrib

2025/04/23に公開- 指定なし

https://www.instagram.com/explore/tags/三角バラ#三角バラhttps://www.instagram.com/explore/tags/肩バラ#肩バラhttps://www.instagram.com/explore/tags/近江牛#近江牛https://www.instagram.com/explore/tags/黒毛和牛#黒毛和牛https://www.instagram.com/explore/tags/和牛#和牛https://www.instagram.com/explore/tags/肉#肉https://www.instagram.com/explore/tags/お肉#お肉https://www.instagram.com/explore/tags/食肉卸#食肉卸https://www.instagram.com/explore/tags/焼肉#焼肉https://www.instagram.com/explore/tags/焼き肉#焼き肉https://www.instagram.com/explore/tags/やきにく#やきにくhttps://www.instagram.com/explore/tags/特上カルビ#特上カルビhttps://www.instagram.com/explore/tags/カルビ#カルビhttps://www.instagram.com/explore/tags/肉食#肉食https://www.instagram.com/explore/tags/肉スタグラム#肉スタグラムhttps://www.instagram.com/explore/tags/お肉大好き#お肉大好きhttps://www.instagram.com/explore/tags/wagyu#wagyuhttps://www.instagram.com/explore/tags/beef#beefhttps://www.instagram.com/explore/tags/meat#meathttps://www.instagram.com/explore/tags/yakiniku#yakinikuhttps://www.instagram.com/explore/tags/instafood#instafoodhttps://www.instagram.com/explore/tags/omibeef#omibeefhttps://www.instagram.com/explore/tags/foodstagram#foodstagramhttps://www.instagram.com/explore/tags/omigyu#omigyuhttps://www.instagram.com/explore/tags/wholesale#wholesalehttps://www.instagram.com/explore/tags/wagyubeef#wagyubeefhttps://www.instagram.com/explore/tags/bbq#bbqhttps://www.instagram.com/explore/tags/japan#japanhttps://www.instagram.com/explore/tags/haveaniceday#haveanicedayhttps://www.instagram.com/explore/tags/chuckrib#chuckrib

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Today's『FLANK STEAK』 Flank is the part of the thigh at the base of the thigh. It has a good balance of lean meat and sashi, and is not as tough as it looks. The sweetness of the fat and the umami of the meat are well balanced. Unlike other ribs, it has a relatively refreshing taste among ribs. It is recommended to eat it in the first half of a barbeque. Recommended Cooking Methods : Yakiniku FOLLOW US 👉 @niku_magazine ====================================== 本日の『フランク/FLANK STEAK』ソトバラのモモの付け根側にある部位赤身とサシのバランスがよく、見た目の割にくどさはない脂の甘みと肉のうま味がほどよく楽しめる他のカルビ系とは違い、バラの中でも比較的さっぱりとした味わいで焼肉などでは前半に食べるのがおすすめですオススメ:焼肉 FOLLOW US 👉 @niku_magazine ========================================== #フランク#お肉博士#近江牛#黒毛和牛#和牛#肉#お肉#食肉卸#焼肉#焼き肉#やきにく#肉#お肉検定#カルビ#肉食#肉スタグラム#お肉大好き#wagyu#beef#meat#yakiniku#instafood#omibeef#foodstagram#omigyu#wholesale#wagyubeef#bbq#japan#flanksteak#butcher

2025/04/17に公開- 指定なし

https://www.instagram.com/explore/tags/フランク#フランクhttps://www.instagram.com/explore/tags/お肉博士#お肉博士https://www.instagram.com/explore/tags/近江牛#近江牛https://www.instagram.com/explore/tags/黒毛和牛#黒毛和牛https://www.instagram.com/explore/tags/和牛#和牛https://www.instagram.com/explore/tags/肉#肉https://www.instagram.com/explore/tags/お肉#お肉https://www.instagram.com/explore/tags/食肉卸#食肉卸https://www.instagram.com/explore/tags/焼肉#焼肉https://www.instagram.com/explore/tags/焼き肉#焼き肉https://www.instagram.com/explore/tags/やきにく#やきにくhttps://www.instagram.com/explore/tags/お肉検定#お肉検定https://www.instagram.com/explore/tags/カルビ#カルビhttps://www.instagram.com/explore/tags/肉食#肉食https://www.instagram.com/explore/tags/肉スタグラム#肉スタグラムhttps://www.instagram.com/explore/tags/お肉大好き#お肉大好きhttps://www.instagram.com/explore/tags/wagyu#wagyuhttps://www.instagram.com/explore/tags/beef#beefhttps://www.instagram.com/explore/tags/meat#meathttps://www.instagram.com/explore/tags/yakiniku#yakinikuhttps://www.instagram.com/explore/tags/instafood#instafoodhttps://www.instagram.com/explore/tags/omibeef#omibeefhttps://www.instagram.com/explore/tags/foodstagram#foodstagramhttps://www.instagram.com/explore/tags/omigyu#omigyuhttps://www.instagram.com/explore/tags/wholesale#wholesalehttps://www.instagram.com/explore/tags/wagyubeef#wagyubeefhttps://www.instagram.com/explore/tags/bbq#bbqhttps://www.instagram.com/explore/tags/japan#japanhttps://www.instagram.com/explore/tags/flanksteak#flanksteakhttps://www.instagram.com/explore/tags/butcher#butcher

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Today's『TOP SIRLOIN CAP』 The part around the buttock bone It is softer from the large section to the tip. The texture is a little coarse, but the meat is relatively firm and has a distinctive texture. The meat has a rich umami taste and a sweet fatty taste without being greasy. It has just the right crunchiness, and the more you bite into it, the more it overflows with umami. It has a unique depth of flavor that is sure to become addictive. Recommended Cooking Methods : Steak/ Yakiniku FOLLOW US 👉 @niku_magazine ====================================== 本日の『イチボ/TOP SIRLOIN CAP』お尻の骨まわりにある部位大きな断面部より先端にいくにつれ柔らいややきめは粗いが比較的サシが入っており、しっかりとした食感が特徴的肉らしい濃厚なうま味に、脂っこさのない脂の甘味も味わうことができるちょうど良い歯ごたえがあり、噛めば噛む程うま味が溢れ出す味わいには独特の深みがあり、クセになること間違いなしオススメ:ステーキ・焼肉 FOLLOW US 👉 @niku_magazine ========================================== #イチボ#近江牛#黒毛和牛#和牛#肉#お肉#食肉卸#焼肉#焼き肉#やきにく#食#肉#ホルモン#カルビ#ロース#肉食#肉スタグラム#お肉大好き#wagyu#beef#meat#yakiniku#instafood#omibeef#foodstagram#omigyu#wagyubeef#bbq#japan#haveaniceday

2025/04/14に公開- 指定なし

https://www.instagram.com/explore/tags/イチボ#イチボhttps://www.instagram.com/explore/tags/近江牛#近江牛https://www.instagram.com/explore/tags/黒毛和牛#黒毛和牛https://www.instagram.com/explore/tags/和牛#和牛https://www.instagram.com/explore/tags/肉#肉https://www.instagram.com/explore/tags/お肉#お肉https://www.instagram.com/explore/tags/食肉卸#食肉卸https://www.instagram.com/explore/tags/焼肉#焼肉https://www.instagram.com/explore/tags/焼き肉#焼き肉https://www.instagram.com/explore/tags/やきにく#やきにくhttps://www.instagram.com/explore/tags/食#食https://www.instagram.com/explore/tags/ホルモン#ホルモンhttps://www.instagram.com/explore/tags/カルビ#カルビhttps://www.instagram.com/explore/tags/ロース#ロースhttps://www.instagram.com/explore/tags/肉食#肉食https://www.instagram.com/explore/tags/肉スタグラム#肉スタグラムhttps://www.instagram.com/explore/tags/お肉大好き#お肉大好きhttps://www.instagram.com/explore/tags/wagyu#wagyuhttps://www.instagram.com/explore/tags/beef#beefhttps://www.instagram.com/explore/tags/meat#meathttps://www.instagram.com/explore/tags/yakiniku#yakinikuhttps://www.instagram.com/explore/tags/instafood#instafoodhttps://www.instagram.com/explore/tags/omibeef#omibeefhttps://www.instagram.com/explore/tags/foodstagram#foodstagramhttps://www.instagram.com/explore/tags/omigyu#omigyuhttps://www.instagram.com/explore/tags/wagyubeef#wagyubeefhttps://www.instagram.com/explore/tags/bbq#bbqhttps://www.instagram.com/explore/tags/japan#japanhttps://www.instagram.com/explore/tags/haveaniceday#haveaniceday

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今天的 "RIBEYE"。它位於肩部和西冷之間，與西冷一起成為高品質牛肉的代名詞。它具有美麗光澤的大理石花紋、細緻的質地以及舌頭上絕佳的柔軟度。脂肪也很精緻，與它的外表不同，一點也不膩。肥肉的甜味和瘦肉的鮮味充滿口腔，給人一種幸福的感覺。推薦：牛排、涮涮鍋關注我們 👉 @niku_magazine ====================================== Today's 『RIBEYE』 Located between the shoulder loin and striploin, it is a part of beef that has become synonymous with high quality beef along with striploin. The shiny marbling is beautiful, and the texture is fine and soft to the tongue. The fat is elegant, and unlike its appearance, it does not feel heavy at all. The sweetness of the fat and the umami of the lean meat will fill your mouth and make you feel happy. Recommended Cooking Methods : Steak/Shabu-Shabu FOLLOW US 👉 @niku_magazine ====================================== 本日の『リブロース/RIBEYE』肩ロースとサーロインの間にあり、サーロインと並んで高級牛肉の代名詞となっている部位ツヤのある霜降りが美しく、きめの細かさや舌触りの柔らかさも抜群脂も上品で、見た目とは違いしつこさはまったく感じないじんわりとした脂の甘みと赤身のうま味が口いっぱいに広がり、幸福感が味わえるオススメ:ステーキ・しゃぶしゃぶ FOLLOW US 👉 @niku_magazine ========================================== #リブ#リブロース#近江牛#黒毛和牛#和牛#肉#お肉#食肉卸#焼肉#焼き肉#やきにく#肉#ホルモン#ロース#肉食#肉スタグラム#お肉大好き#wagyu#beef#meat#yakiniku#instafood#omibeef#foodstagram#omigyu#wholesale#wagyubeef#bbq#japan#ribeye#butcher

2025/04/10に公開- 指定なし

https://www.instagram.com/explore/tags/リブ#リブhttps://www.instagram.com/explore/tags/リブロース#リブロースhttps://www.instagram.com/explore/tags/近江牛#近江牛https://www.instagram.com/explore/tags/黒毛和牛#黒毛和牛https://www.instagram.com/explore/tags/和牛#和牛https://www.instagram.com/explore/tags/肉#肉https://www.instagram.com/explore/tags/お肉#お肉https://www.instagram.com/explore/tags/食肉卸#食肉卸https://www.instagram.com/explore/tags/焼肉#焼肉https://www.instagram.com/explore/tags/焼き肉#焼き肉https://www.instagram.com/explore/tags/やきにく#やきにくhttps://www.instagram.com/explore/tags/ホルモン#ホルモンhttps://www.instagram.com/explore/tags/ロース#ロースhttps://www.instagram.com/explore/tags/肉食#肉食https://www.instagram.com/explore/tags/肉スタグラム#肉スタグラムhttps://www.instagram.com/explore/tags/お肉大好き#お肉大好きhttps://www.instagram.com/explore/tags/wagyu#wagyuhttps://www.instagram.com/explore/tags/beef#beefhttps://www.instagram.com/explore/tags/meat#meathttps://www.instagram.com/explore/tags/yakiniku#yakinikuhttps://www.instagram.com/explore/tags/instafood#instafoodhttps://www.instagram.com/explore/tags/omibeef#omibeefhttps://www.instagram.com/explore/tags/foodstagram#foodstagramhttps://www.instagram.com/explore/tags/omigyu#omigyuhttps://www.instagram.com/explore/tags/wholesale#wholesalehttps://www.instagram.com/explore/tags/wagyubeef#wagyubeefhttps://www.instagram.com/explore/tags/bbq#bbqhttps://www.instagram.com/explore/tags/japan#japanhttps://www.instagram.com/explore/tags/ribeye#ribeyehttps://www.instagram.com/explore/tags/butcher#butcher

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Today's 『Top Blade』 The part of the shoulder blade that is behind the shoulder blade. The amount of meat that can be obtained from one head is relatively small, making it very rare. It contains a lot of extracts and gelatin, and has a rich umami taste. It can be used as beef sashimi or Tataki in addition to Yakiniku. The texture varies depending on the thickness. Depending on the thickness, it is important to pay attention to the grilling method and seasoning. Especially for Wagyu beef, it is best to cut it into thin slices. In addition to a good crunchiness, the fat melts away and you can enjoy the umami of the meat. Recommended Cooking Methods : Grilled Shabu-shabu/ Yakiniku FOLLOW US 👉 @niku_magazine ====================================== 本日の『ミスジ/TOP BLADE』ウデの肩甲骨の裏側にある部位１頭から取れる量が比較的少なく希少度が高いエキス分やゼラチン質が多く、うま味が濃厚で焼肉以外にも牛刺しやたたきにしてもよし食感は厚みにより変わりやすく厚みによって焼き方や味付けも注意したい特に和牛の場合は薄切りにするとほど良い歯ごたえに加え、脂がとろけ、肉のうま味がしっかり楽しめるオススメ:焼きしゃぶ・焼肉 FOLLOW US 👉 @niku_magazine ========================================== #ミスジ#近江牛#黒毛和牛#和牛#肉#お肉#食肉卸#焼肉#焼き肉#やきにく#肉#ホルモン#ウデ#肉食#肉スタグラム#お肉大好き#wagyu#beef#meat#yakiniku#instafood#omibeef#foodstagram#omigyu#wholesale#wagyubeef#bbq#japan#haveaniceday#topblade

2025/04/08に公開- 指定なし

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Today's 『FLAP MEAT 』 It is the most close to the fillet among the Short ribs. It is an attractive part that has the lean flavor and tenderness of a fillet while being a rib. It is often treated as a special meat in yakiniku restaurants as it has the best balance of fat and lean meat. The meat is so soft that it becomes tender in the mouth. You can also enjoy the elegant aroma of the fat without being overpowering. Recommended Cooking Methods : Yakiniku/Steak FOLLOW US 👉 @niku_magazine ====================================== 本日の『カイノミ/FLAP MEAT』バラ肉の中でも、一番ヒレに近接しているためバラ肉でありながらヒレの赤身のうま味と柔らかさを兼ね備えている魅力溢れる部位脂と赤身のうま味のバランスが一番良い部位として焼肉屋では特別なお肉として扱われる場合が多い肉質もやわらかく、すぐに口の中でトロトロになるほど脂もしつこくなく上品な香りが楽しめますオススメ:焼肉・ステーキ FOLLOW US 👉 @niku_magazine ========================================== #カイノミ#近江牛#黒毛和牛#和牛#肉#お肉#食肉卸#焼肉#焼き肉#やきにく#肉#ホルモン#カルビ#ロース#肉食#肉スタグラム#お肉大好き#wagyu#beef#meat#yakiniku#instafood#omibeef#foodstagram#wholesale#omigyu#wagyubeef#bbq#japan#haveaniceday#flapmeat

2025/04/02に公開- 指定なし

https://www.instagram.com/explore/tags/カイノミ#カイノミhttps://www.instagram.com/explore/tags/近江牛#近江牛https://www.instagram.com/explore/tags/黒毛和牛#黒毛和牛https://www.instagram.com/explore/tags/和牛#和牛https://www.instagram.com/explore/tags/肉#肉https://www.instagram.com/explore/tags/お肉#お肉https://www.instagram.com/explore/tags/食肉卸#食肉卸https://www.instagram.com/explore/tags/焼肉#焼肉https://www.instagram.com/explore/tags/焼き肉#焼き肉https://www.instagram.com/explore/tags/やきにく#やきにくhttps://www.instagram.com/explore/tags/ホルモン#ホルモンhttps://www.instagram.com/explore/tags/カルビ#カルビhttps://www.instagram.com/explore/tags/ロース#ロースhttps://www.instagram.com/explore/tags/肉食#肉食https://www.instagram.com/explore/tags/肉スタグラム#肉スタグラムhttps://www.instagram.com/explore/tags/お肉大好き#お肉大好きhttps://www.instagram.com/explore/tags/wagyu#wagyuhttps://www.instagram.com/explore/tags/beef#beefhttps://www.instagram.com/explore/tags/meat#meathttps://www.instagram.com/explore/tags/yakiniku#yakinikuhttps://www.instagram.com/explore/tags/instafood#instafoodhttps://www.instagram.com/explore/tags/omibeef#omibeefhttps://www.instagram.com/explore/tags/foodstagram#foodstagramhttps://www.instagram.com/explore/tags/wholesale#wholesalehttps://www.instagram.com/explore/tags/omigyu#omigyuhttps://www.instagram.com/explore/tags/wagyubeef#wagyubeefhttps://www.instagram.com/explore/tags/bbq#bbqhttps://www.instagram.com/explore/tags/japan#japanhttps://www.instagram.com/explore/tags/haveaniceday#haveanicedayhttps://www.instagram.com/explore/tags/flapmeat#flapmeat

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Today's『TRI-TIP』 Part of the thigh meat, also known as Hiuchi It is split from a type of thigh meat called knuckle. It is characterized by its triangular cross-section, and has an ideal flavor as a meat, with a strong lean taste while being well-filled with sashi. It is crunchy, but can be bitten off easily. It has no peculiarities and is easy for anyone to eat. When you take a bite, your mouth will be flooded with thick juices and the richness of the fat will spread afterwards. Recommended Cooking Methods : Yakiniku FOLLOW US 👉 @niku_magazine ====================================== 오늘의 『토모산칵/TRI-TIP』오늘의 토모산칵 일명 히우치라고도 불리는 복숭아의 일부. 신타마라는 부위에서 분리된 부위이다. 삼각형의 단면이 특징이며, 살코기가 단단하면서도 살코기의 감칠맛이 강해 고기로서 이상적인 맛을 낸다. 쫄깃쫄깃하면서도 씹는 맛이 좋다. 비린내가 없어 누구나 쉽게 먹을 수 있는 부위 한 입 베어 물면 진한 육즙이 입안에 넘쳐나며, 기름의 진한 맛이 입안 가득 퍼진다. 추천 메뉴: 불고기 FOLLOW US 👉 @niku_magazine ======================================== 今日的「Tomosankaku/TRI-TIP 大腿的一部分，也稱為 hiwachi。從一種稱為 shintama 的大腿肉中分割出來。其特點是橫切面呈三角形，肉質具有濃郁的瘦肉香味，筋骨結實，是理想的肉類。嚼起來有嚼勁，但仍然很脆，容易咀嚼。沒有特殊性的肉，任何人都可以輕鬆食用。咬一口就會被濃稠的肉汁填滿，之後濃郁的油脂味就會散開。推薦：烤肉 FOLLOW US 👉 @niku_magazine ======================================== 本日の『トモサンカク/TRI-TIP』別名ヒウチとも呼ばれるモモの一部シンタマという種類のモモ肉から分割される三角形の断面が特徴的で、サシがしっかり入っていながらも、赤身のうま味が強く、お肉としては理想的な味わい歯ごたえはあるが、さくっと噛みきれクセがなく誰でも食べやすい部位ひと口食べると濃い肉汁が口の中にあふれ、脂のコクが後からしっかりと広がりますオススメ:焼肉 FOLLOW US 👉 @niku_magazine ========================================== #トモサンカク#近江牛#黒毛和牛#和牛#肉#お肉#食肉卸#焼肉#焼き肉#やきにく#肉#ホルモン#カルビ#ロース#肉食#肉スタグラム#お肉大好き#wagyu#beef#meat#yakiniku#instafood#omibeef#foodstagram#omigyu#wholesale#wagyubeef#bbq#japan#haveaniceday#tritip

2025/03/22に公開- 指定なし

https://www.instagram.com/explore/tags/トモサンカク#トモサンカクhttps://www.instagram.com/explore/tags/近江牛#近江牛https://www.instagram.com/explore/tags/黒毛和牛#黒毛和牛https://www.instagram.com/explore/tags/和牛#和牛https://www.instagram.com/explore/tags/肉#肉https://www.instagram.com/explore/tags/お肉#お肉https://www.instagram.com/explore/tags/食肉卸#食肉卸https://www.instagram.com/explore/tags/焼肉#焼肉https://www.instagram.com/explore/tags/焼き肉#焼き肉https://www.instagram.com/explore/tags/やきにく#やきにくhttps://www.instagram.com/explore/tags/ホルモン#ホルモンhttps://www.instagram.com/explore/tags/カルビ#カルビhttps://www.instagram.com/explore/tags/ロース#ロースhttps://www.instagram.com/explore/tags/肉食#肉食https://www.instagram.com/explore/tags/肉スタグラム#肉スタグラムhttps://www.instagram.com/explore/tags/お肉大好き#お肉大好きhttps://www.instagram.com/explore/tags/wagyu#wagyuhttps://www.instagram.com/explore/tags/beef#beefhttps://www.instagram.com/explore/tags/meat#meathttps://www.instagram.com/explore/tags/yakiniku#yakinikuhttps://www.instagram.com/explore/tags/instafood#instafoodhttps://www.instagram.com/explore/tags/omibeef#omibeefhttps://www.instagram.com/explore/tags/foodstagram#foodstagramhttps://www.instagram.com/explore/tags/omigyu#omigyuhttps://www.instagram.com/explore/tags/wholesale#wholesalehttps://www.instagram.com/explore/tags/wagyubeef#wagyubeefhttps://www.instagram.com/explore/tags/bbq#bbqhttps://www.instagram.com/explore/tags/japan#japanhttps://www.instagram.com/explore/tags/haveaniceday#haveanicedayhttps://www.instagram.com/explore/tags/tritip#tritip

0.42%

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今天的「UCHIMO/TOP-ROUND」。後腿根部的內側部分。牛肉中脂肪含量最少的部分。口感有點粗糙，但肉質嫩滑。由於脂肪含量低，給人的印象是清淡，但熱量也低，有益健康。因為脂肪含量低，所以是低熱量的健康部位。 FOLLOW US 👉 @niku_magazine ========================================== 오늘의 『우치모모/TOP-ROUND』입니다. 뒷다리 밑바닥 안쪽에 있는 부위 소고기 중에서도 지방이 가장 적다고 알려진 부위로 육질은 다소 거칠지만 부드러운 육질 지방이 적어 담백한 이미지이지만 그만큼 칼로리가 낮아 건강에 좋은 부위이다. 살코기 특유의 탄력 있는 식감과 고기 본연의 맛을 즐길 수 있다 FOLLOW US 👉 @niku_magazine ========================================== Today's『Top-round』 The part located on the inside of the base of the hind legs It is considered to be the part of beef with the least fat. The texture is a little rough, but the meat is tender. Because of its low fat content, it has a light image. It is a healthy part of the body with low calorie content. You can enjoy the elastic texture of lean meat and the taste of meat. Because it is a large lump of meat on the dome, it can be cut in various ways, so it is easy to use as a butcher. Recommended Cooking Methods : Roast beef/Tataki/Sashimi FOLLOW US 👉 @niku_magazine ====================================== 本日の『ウチモモ/TOP-ROUND』後脚付け根の内側にある部位牛肉の中でも最も脂肪が少ないとされる部分できめはやや粗めだが、柔らかい肉質脂が少ないので淡白なイメージだがその分カロリーが低くヘルシーな部位赤身らしい弾力ある歯ごたえと、肉らしい味わいが楽しめる大きなドーム上の塊肉なので、色々な切り方が出来るのでお肉屋さんとしては使いやすいオススメ:ローストビーフ・たたき・肉刺し FOLLOW US 👉 @niku_magazine ========================================== #ウチモモ#お肉博士#近江牛#黒毛和牛#和牛#肉#お肉#食肉卸#焼肉#焼き肉#やきにく#肉#お肉検定#カルビ#肉食#肉スタグラム#お肉大好き#wagyu#beef#meat#yakiniku#instafood#omibeef#foodstagram#omigyu#wholesale#wagyubeef#bbq#japan#haveaniceday#topround

2025/03/17に公開- 指定なし

https://www.instagram.com/explore/tags/ウチモモ#ウチモモhttps://www.instagram.com/explore/tags/お肉博士#お肉博士https://www.instagram.com/explore/tags/近江牛#近江牛https://www.instagram.com/explore/tags/黒毛和牛#黒毛和牛https://www.instagram.com/explore/tags/和牛#和牛https://www.instagram.com/explore/tags/肉#肉https://www.instagram.com/explore/tags/お肉#お肉https://www.instagram.com/explore/tags/食肉卸#食肉卸https://www.instagram.com/explore/tags/焼肉#焼肉https://www.instagram.com/explore/tags/焼き肉#焼き肉https://www.instagram.com/explore/tags/やきにく#やきにくhttps://www.instagram.com/explore/tags/お肉検定#お肉検定https://www.instagram.com/explore/tags/カルビ#カルビhttps://www.instagram.com/explore/tags/肉食#肉食https://www.instagram.com/explore/tags/肉スタグラム#肉スタグラムhttps://www.instagram.com/explore/tags/お肉大好き#お肉大好きhttps://www.instagram.com/explore/tags/wagyu#wagyuhttps://www.instagram.com/explore/tags/beef#beefhttps://www.instagram.com/explore/tags/meat#meathttps://www.instagram.com/explore/tags/yakiniku#yakinikuhttps://www.instagram.com/explore/tags/instafood#instafoodhttps://www.instagram.com/explore/tags/omibeef#omibeefhttps://www.instagram.com/explore/tags/foodstagram#foodstagramhttps://www.instagram.com/explore/tags/omigyu#omigyuhttps://www.instagram.com/explore/tags/wholesale#wholesalehttps://www.instagram.com/explore/tags/wagyubeef#wagyubeefhttps://www.instagram.com/explore/tags/bbq#bbqhttps://www.instagram.com/explore/tags/japan#japanhttps://www.instagram.com/explore/tags/haveaniceday#haveanicedayhttps://www.instagram.com/explore/tags/topround#topround

0.34%

45

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Today's『M.TRICEPS BRACHII CAPUT』 It is a part from the Shoulder clod. It is also called katasankaku. Because of its high physical activity, it is muscular and has little fat. The meat is coarse and somewhat tough, but it is rich in protein and has a strong umami taste. The taste of the meat is not overpowering, and the flavor of the meat is strong and assertive. The meat is crunchy, which makes it a little different from soft and juicy meat. It is an interesting part of the body with its own peculiarities, but because of this, it is a favorite of connoisseurs and has many hidden fans. Recommended Cooking Methods : Yakiniku/ Sukiyaki FOLLOW US 👉 @niku_magazine ====================================== 本日の『クリ/M.TRICEPS BRACHII CAPUT』ウデの中から取れる部位で別名カタサンカクとも呼ばれる運動量が多い部位のため、筋肉質で脂肪は少ない肉質はきめが粗く、ややかためだがたんぱく質が豊富に含まれ、うま味が濃いのが特徴的味わいはしつこさがなく、肉の味がしっかりと主張している歯ごたえがありあるので、柔らかでジューシーなお肉とは少々一線を画す存在少し癖のある面白い部位だが、それ故に通好みで隠れファンが多いオススメ:焼肉・すき焼き FOLLOW US 👉 @niku_magazine ========================================== #クリ#近江牛#黒毛和牛#和牛#肉#お肉#食肉卸#焼肉#焼き肉#やきにく#食#肉#ウデ#すき焼き#肉食#肉スタグラム#お肉大好き#wagyu#beef#meat#yakiniku#instafood#omibeef#foodstagram#omigyu#wagyubeef#bbq#japan#haveaniceday#shoulderclod

2025/03/10に公開- 指定なし

https://www.instagram.com/explore/tags/クリ#クリhttps://www.instagram.com/explore/tags/近江牛#近江牛https://www.instagram.com/explore/tags/黒毛和牛#黒毛和牛https://www.instagram.com/explore/tags/和牛#和牛https://www.instagram.com/explore/tags/肉#肉https://www.instagram.com/explore/tags/お肉#お肉https://www.instagram.com/explore/tags/食肉卸#食肉卸https://www.instagram.com/explore/tags/焼肉#焼肉https://www.instagram.com/explore/tags/焼き肉#焼き肉https://www.instagram.com/explore/tags/やきにく#やきにくhttps://www.instagram.com/explore/tags/食#食https://www.instagram.com/explore/tags/ウデ#ウデhttps://www.instagram.com/explore/tags/すき焼き#すき焼きhttps://www.instagram.com/explore/tags/肉食#肉食https://www.instagram.com/explore/tags/肉スタグラム#肉スタグラムhttps://www.instagram.com/explore/tags/お肉大好き#お肉大好きhttps://www.instagram.com/explore/tags/wagyu#wagyuhttps://www.instagram.com/explore/tags/beef#beefhttps://www.instagram.com/explore/tags/meat#meathttps://www.instagram.com/explore/tags/yakiniku#yakinikuhttps://www.instagram.com/explore/tags/instafood#instafoodhttps://www.instagram.com/explore/tags/omibeef#omibeefhttps://www.instagram.com/explore/tags/foodstagram#foodstagramhttps://www.instagram.com/explore/tags/omigyu#omigyuhttps://www.instagram.com/explore/tags/wagyubeef#wagyubeefhttps://www.instagram.com/explore/tags/bbq#bbqhttps://www.instagram.com/explore/tags/japan#japanhttps://www.instagram.com/explore/tags/haveaniceday#haveanicedayhttps://www.instagram.com/explore/tags/shoulderclod#shoulderclod

0.44%

58

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Today's『TOP SIRLOIN CAP』 The part around the buttock bone It is softer from the large section to the tip. The texture is a little coarse, but the meat is relatively firm and has a distinctive texture. The meat has a rich umami taste and a sweet fatty taste without being greasy. It has just the right crunchiness, and the more you bite into it, the more it overflows with umami. It has a unique depth of flavor that is sure to become addictive. Recommended Cooking Methods : Steak/ Yakiniku FOLLOW US 👉 @niku_magazine ====================================== 本日の『イチボ/TOP SIRLOIN CAP』お尻の骨まわりにある部位大きな断面部より先端にいくにつれ柔らいややきめは粗いが比較的サシが入っており、しっかりとした食感が特徴的肉らしい濃厚なうま味に、脂っこさのない脂の甘味も味わうことができるちょうど良い歯ごたえがあり、噛めば噛む程うま味が溢れ出す味わいには独特の深みがあり、クセになること間違いなしオススメ:ステーキ・焼肉 FOLLOW US 👉 @niku_magazine ========================================== #イチボ#近江牛#黒毛和牛#和牛#肉#お肉#食肉卸#焼肉#焼き肉#やきにく#食#肉#ホルモン#カルビ#ロース#肉食#肉スタグラム#お肉大好き#wagyu#beef#meat#yakiniku#instafood#omibeef#foodstagram#omigyu#wagyubeef#bbq#japan#haveaniceday

2025/03/04に公開- 指定なし

https://www.instagram.com/explore/tags/イチボ#イチボhttps://www.instagram.com/explore/tags/近江牛#近江牛https://www.instagram.com/explore/tags/黒毛和牛#黒毛和牛https://www.instagram.com/explore/tags/和牛#和牛https://www.instagram.com/explore/tags/肉#肉https://www.instagram.com/explore/tags/お肉#お肉https://www.instagram.com/explore/tags/食肉卸#食肉卸https://www.instagram.com/explore/tags/焼肉#焼肉https://www.instagram.com/explore/tags/焼き肉#焼き肉https://www.instagram.com/explore/tags/やきにく#やきにくhttps://www.instagram.com/explore/tags/食#食https://www.instagram.com/explore/tags/ホルモン#ホルモンhttps://www.instagram.com/explore/tags/カルビ#カルビhttps://www.instagram.com/explore/tags/ロース#ロースhttps://www.instagram.com/explore/tags/肉食#肉食https://www.instagram.com/explore/tags/肉スタグラム#肉スタグラムhttps://www.instagram.com/explore/tags/お肉大好き#お肉大好きhttps://www.instagram.com/explore/tags/wagyu#wagyuhttps://www.instagram.com/explore/tags/beef#beefhttps://www.instagram.com/explore/tags/meat#meathttps://www.instagram.com/explore/tags/yakiniku#yakinikuhttps://www.instagram.com/explore/tags/instafood#instafoodhttps://www.instagram.com/explore/tags/omibeef#omibeefhttps://www.instagram.com/explore/tags/foodstagram#foodstagramhttps://www.instagram.com/explore/tags/omigyu#omigyuhttps://www.instagram.com/explore/tags/wagyubeef#wagyubeefhttps://www.instagram.com/explore/tags/bbq#bbqhttps://www.instagram.com/explore/tags/japan#japanhttps://www.instagram.com/explore/tags/haveaniceday#haveaniceday

0.49%

64

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Today's『STRIPLOIN』 Needless to say beefs king. Around the second half of the back. Few muscles and finely soft and soft because it is a part that does not exercise much. Contains a lot of fat, beautiful fatty(Sashi)is gorgeous attire. Wagyu is beautifully and a voice does not die out before I die from all parts of the world when I want to eat once. The title of the knight was given the high quality from the house hold. The flavor that a good fat begins to melt from tender meat. When I take it in a mouth, and taste of the meat and sweetness of the fat are combined and is heavy. Recommended Cooking Methods : Steak/Grilled Shabu-shabu FOLLOW US 👉 @niku_magazine ====================================== 本日の『サーロイン/STRIPLOIN』言わずと知れた牛肉の王様背中の後半部分あたりあまり運動をしない部分なので、筋肉は少なく、きめ細かく柔らかな部位脂を多く含み、綺麗なサシは絢爛豪華な装い特に和牛は芸術的な霜降りが見られ、世界各地から死ぬまでに一度は食べてみたいと声が絶えないその品質の高さは、英国王室から騎士(サー)の称号が与えられたほど口に含むと、柔らかな肉からたっぷり脂が溶け出し、肉のうま味と脂の甘みが相まって濃厚な風味オススメ:ステーキ・焼きしゃぶ FOLLOW US 👉 @niku_magazine ========================================== #近江牛#黒毛和牛#和牛#肉#お肉#食肉卸#焼肉#焼き肉#やきにく#食#肉#サーロイン#カルビ#ロース#肉食#肉スタグラム#お肉大好き#wagyu#beef#meat#yakiniku#instafood#omibeef#foodstagram#omigyu#wholesale#wagyubeef#bbq#japan#striploin#butcher

2025/03/03に公開- 指定なし

https://www.instagram.com/explore/tags/近江牛#近江牛https://www.instagram.com/explore/tags/黒毛和牛#黒毛和牛https://www.instagram.com/explore/tags/和牛#和牛https://www.instagram.com/explore/tags/肉#肉https://www.instagram.com/explore/tags/お肉#お肉https://www.instagram.com/explore/tags/食肉卸#食肉卸https://www.instagram.com/explore/tags/焼肉#焼肉https://www.instagram.com/explore/tags/焼き肉#焼き肉https://www.instagram.com/explore/tags/やきにく#やきにくhttps://www.instagram.com/explore/tags/食#食https://www.instagram.com/explore/tags/サーロイン#サーロインhttps://www.instagram.com/explore/tags/カルビ#カルビhttps://www.instagram.com/explore/tags/ロース#ロースhttps://www.instagram.com/explore/tags/肉食#肉食https://www.instagram.com/explore/tags/肉スタグラム#肉スタグラムhttps://www.instagram.com/explore/tags/お肉大好き#お肉大好きhttps://www.instagram.com/explore/tags/wagyu#wagyuhttps://www.instagram.com/explore/tags/beef#beefhttps://www.instagram.com/explore/tags/meat#meathttps://www.instagram.com/explore/tags/yakiniku#yakinikuhttps://www.instagram.com/explore/tags/instafood#instafoodhttps://www.instagram.com/explore/tags/omibeef#omibeefhttps://www.instagram.com/explore/tags/foodstagram#foodstagramhttps://www.instagram.com/explore/tags/omigyu#omigyuhttps://www.instagram.com/explore/tags/wholesale#wholesalehttps://www.instagram.com/explore/tags/wagyubeef#wagyubeefhttps://www.instagram.com/explore/tags/bbq#bbqhttps://www.instagram.com/explore/tags/japan#japanhttps://www.instagram.com/explore/tags/striploin#striploinhttps://www.instagram.com/explore/tags/butcher#butcher

0.4%

52

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Today's『TOP SIRLOIN BUTT』 The part of the thigh that follows the sirloin Next to sirloin, it is said to have the best flavor of all thighs, and is sold at a high price in the market. The meat is finely textured, tender, and finely marked with a hint of sash. The lean meat has a rich, meaty flavor. The fat is light and not greasy. It has an elegant taste without any peculiarities, and is especially recommended for those who do not like fat. Recommended Cooking Methods : Steak/roast beef/Yakiniku FOLLOW US 👉 @niku_magazine ====================================== 本日の『ランプ/TOP SIRLOIN BUTT』サーロインから続くモモの部位サーロインの隣ということもあり、モモ肉の中でも最も味が良いと言われ、市場では高価で取引される肉質はきめが細かく柔らかで、うっすらとしたサシが細かく入っている赤身は肉らしい濃厚な味わい脂もしつこさなくあっさりしているクセがなく上品な味わいで、脂が苦手な人には特におすすめオススメ:ステーキ・ローストビーフ・焼肉 FOLLOW US 👉 @niku_magazine ====================================== #滋賀#近江八幡#近江牛#黒毛和牛#和牛#肉#お肉#食肉卸#焼肉#焼き肉#やきにく#食#肉#ランプ#ロース#肉食#肉スタグラム#お肉大好き#wagyu#beef#meat#yakiniku#instafood#omibeef#foodstagram#omigyu #wagyubeef#bbq#japan#haveaniceday#topsirloinbutt

2025/02/25に公開- 指定なし

https://www.instagram.com/explore/tags/滋賀#滋賀https://www.instagram.com/explore/tags/近江八幡#近江八幡https://www.instagram.com/explore/tags/近江牛#近江牛https://www.instagram.com/explore/tags/黒毛和牛#黒毛和牛https://www.instagram.com/explore/tags/和牛#和牛https://www.instagram.com/explore/tags/肉#肉https://www.instagram.com/explore/tags/お肉#お肉https://www.instagram.com/explore/tags/食肉卸#食肉卸https://www.instagram.com/explore/tags/焼肉#焼肉https://www.instagram.com/explore/tags/焼き肉#焼き肉https://www.instagram.com/explore/tags/やきにく#やきにくhttps://www.instagram.com/explore/tags/食#食https://www.instagram.com/explore/tags/ランプ#ランプhttps://www.instagram.com/explore/tags/ロース#ロースhttps://www.instagram.com/explore/tags/肉食#肉食https://www.instagram.com/explore/tags/肉スタグラム#肉スタグラムhttps://www.instagram.com/explore/tags/お肉大好き#お肉大好きhttps://www.instagram.com/explore/tags/wagyu#wagyuhttps://www.instagram.com/explore/tags/beef#beefhttps://www.instagram.com/explore/tags/meat#meathttps://www.instagram.com/explore/tags/yakiniku#yakinikuhttps://www.instagram.com/explore/tags/instafood#instafoodhttps://www.instagram.com/explore/tags/omibeef#omibeefhttps://www.instagram.com/explore/tags/foodstagram#foodstagramhttps://www.instagram.com/explore/tags/omigyu#omigyuhttps://www.instagram.com/explore/tags/wagyubeef#wagyubeefhttps://www.instagram.com/explore/tags/bbq#bbqhttps://www.instagram.com/explore/tags/japan#japanhttps://www.instagram.com/explore/tags/haveaniceday#haveanicedayhttps://www.instagram.com/explore/tags/topsirloinbutt#topsirloinbutt

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Today's『TENDERLOIN』 The long and thin part inside the sirloin. It is said to be the most tender of all beef It is also called the queen of meat. The meat has a fine texture and is mild to the tongue. It has a soft texture and is easy to eat with little fat. The lean meat has no peculiarities and has a sweet taste, so it is delicious even when eaten raw. However, the color of the meat changes quickly, so be careful. The central part of the fillet is called "Chateaubriand. It is the most tender part of the fillet and is popular all over the world for its delicious taste no matter how it is prepared. The name comes from a French novelist. Recommended Cooking Methods : Yakiniku/Steak FOLLOW US 👉 @niku_magazine ====================================== 本日の『ヒレ/TENDERLOIN』サーロインの内側にある細長い部位牛肉の中でも一番柔らかいとされ肉の女王とも呼ばれる肉質はきめが細かく舌触りもまろやか柔らかな歯ごたえで、脂肪も少なく食べやすい赤身もクセがなく甘味があるので、生で食べても美味しいほどただし肉色の変化が早いので、注意したいヒレの中心部分は「シャトーブリアン」と呼ばれるヒレの中でも最も柔らかい部分でどう調理しても美味しく食べられると世界中で人気の部位フランスの小説家が名前の由来だとかオススメ:焼肉・ステーキ FOLLOW US 👉 @niku_magazine ========================================== #ヒレ#シャトーブリアン#お肉博士#近江牛#黒毛和牛#和牛#肉#お肉#食肉卸#焼肉#焼き肉#やきにく#肉#お肉検定#カルビ#肉食#肉スタグラム#お肉大好き#wagyu#beef#meat#yakiniku#omibeef#omigyu#wholesale#wagyubeef#bbq#japan#tenderloin#chateaubriand

2025/02/22に公開- 指定なし

https://www.instagram.com/explore/tags/ヒレ#ヒレhttps://www.instagram.com/explore/tags/シャトーブリアン#シャトーブリアンhttps://www.instagram.com/explore/tags/お肉博士#お肉博士https://www.instagram.com/explore/tags/近江牛#近江牛https://www.instagram.com/explore/tags/黒毛和牛#黒毛和牛https://www.instagram.com/explore/tags/和牛#和牛https://www.instagram.com/explore/tags/肉#肉https://www.instagram.com/explore/tags/お肉#お肉https://www.instagram.com/explore/tags/食肉卸#食肉卸https://www.instagram.com/explore/tags/焼肉#焼肉https://www.instagram.com/explore/tags/焼き肉#焼き肉https://www.instagram.com/explore/tags/やきにく#やきにくhttps://www.instagram.com/explore/tags/お肉検定#お肉検定https://www.instagram.com/explore/tags/カルビ#カルビhttps://www.instagram.com/explore/tags/肉食#肉食https://www.instagram.com/explore/tags/肉スタグラム#肉スタグラムhttps://www.instagram.com/explore/tags/お肉大好き#お肉大好きhttps://www.instagram.com/explore/tags/wagyu#wagyuhttps://www.instagram.com/explore/tags/beef#beefhttps://www.instagram.com/explore/tags/meat#meathttps://www.instagram.com/explore/tags/yakiniku#yakinikuhttps://www.instagram.com/explore/tags/omibeef#omibeefhttps://www.instagram.com/explore/tags/omigyu#omigyuhttps://www.instagram.com/explore/tags/wholesale#wholesalehttps://www.instagram.com/explore/tags/wagyubeef#wagyubeefhttps://www.instagram.com/explore/tags/bbq#bbqhttps://www.instagram.com/explore/tags/japan#japanhttps://www.instagram.com/explore/tags/tenderloin#tenderloinhttps://www.instagram.com/explore/tags/chateaubriand#chateaubriand

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Today's『OUTSIDE KNUCKLE』 It is a part of Outside Knuckle, a part of thigh meat, and its name comes from its shape, which resembles a turtle's shell. Knuckle parts are generally low in fat and the meat is fine and tender. Among these, the Out side Knuckle has the least fat and the most concentrated flavor of meat. The texture of the meat is firm, so the thickness of the cut is important. It is good to cut it thinly and eat it tenderly, but it is also good to cut it thickly so that you can chew and feel the flavor. However, be careful not to overcook it as it is low in fat. Recommended Cooking Methods : Yakiniku FOLLOW US 👉 @niku_magazine ====================================== 本日の『カメノコ/OUTSIDE KNUCKLE』モモの部位であるシンタマ(マル)の一部で、形状が亀の甲羅に似ていることが名前の由来シンタマの部位は全体的に脂肪が少なく、肉質がきめ細かく柔らかだがその中でも特にカメノコは脂肪が少なく、肉のうま味が凝縮されている食感はかための部位なので、肉を切る厚みが重要になる薄切りで柔らかく食べるのもよいが、厚みがあっても噛んでうま味を感じるられるのでよしただ脂肪が少ないので、焼き過ぎには注意オススメ:焼肉 FOLLOW US 👉 @niku_magazine ========================================== #カメノコ#近江牛#黒毛和牛#和牛#肉#お肉#食肉卸#焼肉#焼き肉#やきにく#肉##カルビ#ロース#肉食#肉スタグラム#お肉大好き#wagyu#beef#meat#yakiniku#instafood#omibeef#foodstagram#omigyu#wholesale#wagyubeef#bbq#japan#haveaniceday#outsideknuckle

2025/02/20に公開- 指定なし

https://www.instagram.com/explore/tags/カメノコ#カメノコhttps://www.instagram.com/explore/tags/近江牛#近江牛https://www.instagram.com/explore/tags/黒毛和牛#黒毛和牛https://www.instagram.com/explore/tags/和牛#和牛https://www.instagram.com/explore/tags/肉#肉https://www.instagram.com/explore/tags/お肉#お肉https://www.instagram.com/explore/tags/食肉卸#食肉卸https://www.instagram.com/explore/tags/焼肉#焼肉https://www.instagram.com/explore/tags/焼き肉#焼き肉https://www.instagram.com/explore/tags/やきにく#やきにくhttps://www.instagram.com/explore/tags/カルビ#カルビhttps://www.instagram.com/explore/tags/ロース#ロースhttps://www.instagram.com/explore/tags/肉食#肉食https://www.instagram.com/explore/tags/肉スタグラム#肉スタグラムhttps://www.instagram.com/explore/tags/お肉大好き#お肉大好きhttps://www.instagram.com/explore/tags/wagyu#wagyuhttps://www.instagram.com/explore/tags/beef#beefhttps://www.instagram.com/explore/tags/meat#meathttps://www.instagram.com/explore/tags/yakiniku#yakinikuhttps://www.instagram.com/explore/tags/instafood#instafoodhttps://www.instagram.com/explore/tags/omibeef#omibeefhttps://www.instagram.com/explore/tags/foodstagram#foodstagramhttps://www.instagram.com/explore/tags/omigyu#omigyuhttps://www.instagram.com/explore/tags/wholesale#wholesalehttps://www.instagram.com/explore/tags/wagyubeef#wagyubeefhttps://www.instagram.com/explore/tags/bbq#bbqhttps://www.instagram.com/explore/tags/japan#japanhttps://www.instagram.com/explore/tags/haveaniceday#haveanicedayhttps://www.instagram.com/explore/tags/outsideknuckle#outsideknuckle

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Today's 『FLAP MEAT 』 It is the most close to the fillet among the Short ribs. It is an attractive part that has the lean flavor and tenderness of a fillet while being a rib. It is often treated as a special meat in yakiniku restaurants as it has the best balance of fat and lean meat. The meat is so soft that it becomes tender in the mouth. You can also enjoy the elegant aroma of the fat without being overpowering. Recommended Cooking Methods : Yakiniku/Steak FOLLOW US 👉 @niku_magazine ====================================== 本日の『カイノミ/FLAP MEAT』バラ肉の中でも、一番ヒレに近接しているためバラ肉でありながらヒレの赤身のうま味と柔らかさを兼ね備えている魅力溢れる部位脂と赤身のうま味のバランスが一番良い部位として焼肉屋では特別なお肉として扱われる場合が多い肉質もやわらかく、すぐに口の中でトロトロになるほど脂もしつこくなく上品な香りが楽しめますオススメ:焼肉・ステーキ FOLLOW US 👉 @niku_magazine ========================================== #カイノミ#近江牛#黒毛和牛#和牛#肉#お肉#食肉卸#焼肉#焼き肉#やきにく#肉#ホルモン#カルビ#ロース#肉食#肉スタグラム#お肉大好き#wagyu#beef#meat#yakiniku#instafood#omibeef#foodstagram#wholesale#omigyu#wagyubeef#bbq#japan#haveaniceday#flapmeat

2025/02/17に公開- 指定なし

https://www.instagram.com/explore/tags/カイノミ#カイノミhttps://www.instagram.com/explore/tags/近江牛#近江牛https://www.instagram.com/explore/tags/黒毛和牛#黒毛和牛https://www.instagram.com/explore/tags/和牛#和牛https://www.instagram.com/explore/tags/肉#肉https://www.instagram.com/explore/tags/お肉#お肉https://www.instagram.com/explore/tags/食肉卸#食肉卸https://www.instagram.com/explore/tags/焼肉#焼肉https://www.instagram.com/explore/tags/焼き肉#焼き肉https://www.instagram.com/explore/tags/やきにく#やきにくhttps://www.instagram.com/explore/tags/ホルモン#ホルモンhttps://www.instagram.com/explore/tags/カルビ#カルビhttps://www.instagram.com/explore/tags/ロース#ロースhttps://www.instagram.com/explore/tags/肉食#肉食https://www.instagram.com/explore/tags/肉スタグラム#肉スタグラムhttps://www.instagram.com/explore/tags/お肉大好き#お肉大好きhttps://www.instagram.com/explore/tags/wagyu#wagyuhttps://www.instagram.com/explore/tags/beef#beefhttps://www.instagram.com/explore/tags/meat#meathttps://www.instagram.com/explore/tags/yakiniku#yakinikuhttps://www.instagram.com/explore/tags/instafood#instafoodhttps://www.instagram.com/explore/tags/omibeef#omibeefhttps://www.instagram.com/explore/tags/foodstagram#foodstagramhttps://www.instagram.com/explore/tags/wholesale#wholesalehttps://www.instagram.com/explore/tags/omigyu#omigyuhttps://www.instagram.com/explore/tags/wagyubeef#wagyubeefhttps://www.instagram.com/explore/tags/bbq#bbqhttps://www.instagram.com/explore/tags/japan#japanhttps://www.instagram.com/explore/tags/haveaniceday#haveanicedayhttps://www.instagram.com/explore/tags/flapmeat#flapmeat

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Today's『CHUCK TENDER』 A part of the Shoulder clod Its name comes from its shape, which resembles a chili. The meat is coarse and stringy, but has a strong lean flavor and a lot of juice. It is often used in blocks. It is especially suitable for roast beef. For yakiniku, it is recommended to slice it thinly and lightly sear it. Recommended Cooking Methods : Roast beef FOLLOW US 👉 @niku_magazine ====================================== 本日の『トウガラシ/CHUCK TENDER』ウデの一部分名前の由来は、形状がとうがらしに似ていることから肉質はきめが粗く筋があるが、赤身のうま味が強く、肉汁が多く出るのが特徴ブロックで使用されることが多く特にローストビーフなどには適任焼肉では、薄く切ったものを軽く炙って食べるのがおすすめオススメ:ローストビーフ FOLLOW US 👉 @niku_magazine #トウガラシ#トンビ#お肉博士#近江牛#黒毛和牛#和牛#肉#お肉#食肉卸#焼肉#焼き肉#やきにく#肉#お肉検定#ロース#カルビ#肉食#肉スタグラム#お肉大好き#wagyu#beef#meat#yakiniku#omibeef#omigyu#wholesale#wagyubeef#bbq#japan#chucktender

2025/02/10に公開- 指定なし

https://www.instagram.com/explore/tags/トウガラシ#トウガラシhttps://www.instagram.com/explore/tags/トンビ#トンビhttps://www.instagram.com/explore/tags/お肉博士#お肉博士https://www.instagram.com/explore/tags/近江牛#近江牛https://www.instagram.com/explore/tags/黒毛和牛#黒毛和牛https://www.instagram.com/explore/tags/和牛#和牛https://www.instagram.com/explore/tags/肉#肉https://www.instagram.com/explore/tags/お肉#お肉https://www.instagram.com/explore/tags/食肉卸#食肉卸https://www.instagram.com/explore/tags/焼肉#焼肉https://www.instagram.com/explore/tags/焼き肉#焼き肉https://www.instagram.com/explore/tags/やきにく#やきにくhttps://www.instagram.com/explore/tags/お肉検定#お肉検定https://www.instagram.com/explore/tags/ロース#ロースhttps://www.instagram.com/explore/tags/カルビ#カルビhttps://www.instagram.com/explore/tags/肉食#肉食https://www.instagram.com/explore/tags/肉スタグラム#肉スタグラムhttps://www.instagram.com/explore/tags/お肉大好き#お肉大好きhttps://www.instagram.com/explore/tags/wagyu#wagyuhttps://www.instagram.com/explore/tags/beef#beefhttps://www.instagram.com/explore/tags/meat#meathttps://www.instagram.com/explore/tags/yakiniku#yakinikuhttps://www.instagram.com/explore/tags/omibeef#omibeefhttps://www.instagram.com/explore/tags/omigyu#omigyuhttps://www.instagram.com/explore/tags/wholesale#wholesalehttps://www.instagram.com/explore/tags/wagyubeef#wagyubeefhttps://www.instagram.com/explore/tags/bbq#bbqhttps://www.instagram.com/explore/tags/japan#japanhttps://www.instagram.com/explore/tags/chucktender#chucktender

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Today's『TOP SIRLOIN CAP』 The part around the buttock bone It is softer from the large section to the tip. The texture is a little coarse, but the meat is relatively firm and has a distinctive texture. The meat has a rich umami taste and a sweet fatty taste without being greasy. It has just the right crunchiness, and the more you bite into it, the more it overflows with umami. It has a unique depth of flavor that is sure to become addictive. Recommended Cooking Methods : Steak/ Yakiniku FOLLOW US 👉 @niku_magazine ====================================== 本日の『イチボ/TOP SIRLOIN CAP』お尻の骨まわりにある部位大きな断面部より先端にいくにつれ柔らいややきめは粗いが比較的サシが入っており、しっかりとした食感が特徴的肉らしい濃厚なうま味に、脂っこさのない脂の甘味も味わうことができるちょうど良い歯ごたえがあり、噛めば噛む程うま味が溢れ出す味わいには独特の深みがあり、クセになること間違いなしオススメ:ステーキ・焼肉 FOLLOW US 👉 @niku_magazine ========================================== #イチボ#近江牛#黒毛和牛#和牛#肉#お肉#食肉卸#焼肉#焼き肉#やきにく#食#肉#ホルモン#カルビ#ロース#肉食#肉スタグラム#お肉大好き#wagyu#beef#meat#yakiniku#instafood#omibeef#foodstagram#omigyu#wagyubeef#bbq#japan#haveaniceday

2025/01/27に公開- 指定なし

https://www.instagram.com/explore/tags/イチボ#イチボhttps://www.instagram.com/explore/tags/近江牛#近江牛https://www.instagram.com/explore/tags/黒毛和牛#黒毛和牛https://www.instagram.com/explore/tags/和牛#和牛https://www.instagram.com/explore/tags/肉#肉https://www.instagram.com/explore/tags/お肉#お肉https://www.instagram.com/explore/tags/食肉卸#食肉卸https://www.instagram.com/explore/tags/焼肉#焼肉https://www.instagram.com/explore/tags/焼き肉#焼き肉https://www.instagram.com/explore/tags/やきにく#やきにくhttps://www.instagram.com/explore/tags/食#食https://www.instagram.com/explore/tags/ホルモン#ホルモンhttps://www.instagram.com/explore/tags/カルビ#カルビhttps://www.instagram.com/explore/tags/ロース#ロースhttps://www.instagram.com/explore/tags/肉食#肉食https://www.instagram.com/explore/tags/肉スタグラム#肉スタグラムhttps://www.instagram.com/explore/tags/お肉大好き#お肉大好きhttps://www.instagram.com/explore/tags/wagyu#wagyuhttps://www.instagram.com/explore/tags/beef#beefhttps://www.instagram.com/explore/tags/meat#meathttps://www.instagram.com/explore/tags/yakiniku#yakinikuhttps://www.instagram.com/explore/tags/instafood#instafoodhttps://www.instagram.com/explore/tags/omibeef#omibeefhttps://www.instagram.com/explore/tags/foodstagram#foodstagramhttps://www.instagram.com/explore/tags/omigyu#omigyuhttps://www.instagram.com/explore/tags/wagyubeef#wagyubeefhttps://www.instagram.com/explore/tags/bbq#bbqhttps://www.instagram.com/explore/tags/japan#japanhttps://www.instagram.com/explore/tags/haveaniceday#haveaniceday

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今天的 "RIBEYE"。它位於肩部和西冷之間，與西冷一起成為高品質牛肉的代名詞。它具有美麗光澤的大理石花紋、細緻的質地以及舌頭上絕佳的柔軟度。脂肪也很精緻，與它的外表不同，一點也不膩。肥肉的甜味和瘦肉的鮮味充滿口腔，給人一種幸福的感覺。推薦：牛排、涮涮鍋關注我們 👉 @niku_magazine ====================================== Today's 『RIBEYE』 Located between the shoulder loin and striploin, it is a part of beef that has become synonymous with high quality beef along with striploin. The shiny marbling is beautiful, and the texture is fine and soft to the tongue. The fat is elegant, and unlike its appearance, it does not feel heavy at all. The sweetness of the fat and the umami of the lean meat will fill your mouth and make you feel happy. Recommended Cooking Methods : Steak/Shabu-Shabu FOLLOW US 👉 @niku_magazine ====================================== 本日の『リブロース/RIBEYE』肩ロースとサーロインの間にあり、サーロインと並んで高級牛肉の代名詞となっている部位ツヤのある霜降りが美しく、きめの細かさや舌触りの柔らかさも抜群脂も上品で、見た目とは違いしつこさはまったく感じないじんわりとした脂の甘みと赤身のうま味が口いっぱいに広がり、幸福感が味わえるオススメ:ステーキ・しゃぶしゃぶ FOLLOW US 👉 @niku_magazine ========================================== #リブ#リブロース#近江牛#黒毛和牛#和牛#肉#お肉#食肉卸#焼肉#焼き肉#やきにく#肉#ホルモン#ロース#肉食#肉スタグラム#お肉大好き#wagyu#beef#meat#yakiniku#instafood#omibeef#foodstagram#omigyu#wholesale#wagyubeef#bbq#japan#ribeye#butcher

2025/01/26に公開- 指定なし

https://www.instagram.com/explore/tags/リブ#リブhttps://www.instagram.com/explore/tags/リブロース#リブロースhttps://www.instagram.com/explore/tags/近江牛#近江牛https://www.instagram.com/explore/tags/黒毛和牛#黒毛和牛https://www.instagram.com/explore/tags/和牛#和牛https://www.instagram.com/explore/tags/肉#肉https://www.instagram.com/explore/tags/お肉#お肉https://www.instagram.com/explore/tags/食肉卸#食肉卸https://www.instagram.com/explore/tags/焼肉#焼肉https://www.instagram.com/explore/tags/焼き肉#焼き肉https://www.instagram.com/explore/tags/やきにく#やきにくhttps://www.instagram.com/explore/tags/ホルモン#ホルモンhttps://www.instagram.com/explore/tags/ロース#ロースhttps://www.instagram.com/explore/tags/肉食#肉食https://www.instagram.com/explore/tags/肉スタグラム#肉スタグラムhttps://www.instagram.com/explore/tags/お肉大好き#お肉大好きhttps://www.instagram.com/explore/tags/wagyu#wagyuhttps://www.instagram.com/explore/tags/beef#beefhttps://www.instagram.com/explore/tags/meat#meathttps://www.instagram.com/explore/tags/yakiniku#yakinikuhttps://www.instagram.com/explore/tags/instafood#instafoodhttps://www.instagram.com/explore/tags/omibeef#omibeefhttps://www.instagram.com/explore/tags/foodstagram#foodstagramhttps://www.instagram.com/explore/tags/omigyu#omigyuhttps://www.instagram.com/explore/tags/wholesale#wholesalehttps://www.instagram.com/explore/tags/wagyubeef#wagyubeefhttps://www.instagram.com/explore/tags/bbq#bbqhttps://www.instagram.com/explore/tags/japan#japanhttps://www.instagram.com/explore/tags/ribeye#ribeyehttps://www.instagram.com/explore/tags/butcher#butcher

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Today's 『CHUCK FLAP』 The part of the Chuck Roll with the most sash. The meat is thick and tender, with a fine texture. Its name comes from its shape, which resembles a zabuton. Because it is well marbled, it is sometimes used as a special kalbi. It has the umami taste of fat and a rich flavor. You can get a sense of satisfaction from eating the meat. Recommended Cooking Methods : Yakiniku/Shabu-shabu FOLLOW US 👉 @niku_magazine ====================================== 本日の『ザブトン/CHUCK FLAP』肩ロースの中でも一番サシが入っている部分全体的に肉厚で柔らかく、きめが細かいのが特徴的名前の由来は形状が座布団に似ていることからしっかりと霜降りがあるので特上カルビなどとしても使われることがある脂のうま味と、コクのある風味がありお肉を食べた満足感が得られるオススメ:焼肉・しゃぶしゃぶ FOLLOW US 👉 @niku_magazine ========================================== #ザブトン#ざぶとん#お肉博士#近江牛#黒毛和牛#和牛#肉#お肉#食肉卸#焼肉#焼き肉#やきにく#肉#お肉検定#ロース#カルビ#肉食#肉スタグラム#お肉大好き#wagyu#beef#meat#yakiniku#omibeef#omigyu#wholesale#wagyubeef#bbq#japan#chuckflap

2025/01/15に公開- 指定なし

https://www.instagram.com/explore/tags/ザブトン#ザブトンhttps://www.instagram.com/explore/tags/ざぶとん#ざぶとんhttps://www.instagram.com/explore/tags/お肉博士#お肉博士https://www.instagram.com/explore/tags/近江牛#近江牛https://www.instagram.com/explore/tags/黒毛和牛#黒毛和牛https://www.instagram.com/explore/tags/和牛#和牛https://www.instagram.com/explore/tags/肉#肉https://www.instagram.com/explore/tags/お肉#お肉https://www.instagram.com/explore/tags/食肉卸#食肉卸https://www.instagram.com/explore/tags/焼肉#焼肉https://www.instagram.com/explore/tags/焼き肉#焼き肉https://www.instagram.com/explore/tags/やきにく#やきにくhttps://www.instagram.com/explore/tags/お肉検定#お肉検定https://www.instagram.com/explore/tags/ロース#ロースhttps://www.instagram.com/explore/tags/カルビ#カルビhttps://www.instagram.com/explore/tags/肉食#肉食https://www.instagram.com/explore/tags/肉スタグラム#肉スタグラムhttps://www.instagram.com/explore/tags/お肉大好き#お肉大好きhttps://www.instagram.com/explore/tags/wagyu#wagyuhttps://www.instagram.com/explore/tags/beef#beefhttps://www.instagram.com/explore/tags/meat#meathttps://www.instagram.com/explore/tags/yakiniku#yakinikuhttps://www.instagram.com/explore/tags/omibeef#omibeefhttps://www.instagram.com/explore/tags/omigyu#omigyuhttps://www.instagram.com/explore/tags/wholesale#wholesalehttps://www.instagram.com/explore/tags/wagyubeef#wagyubeefhttps://www.instagram.com/explore/tags/bbq#bbqhttps://www.instagram.com/explore/tags/japan#japanhttps://www.instagram.com/explore/tags/chuckflap#chuckflap

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Today's『M.GLUTEUS PROFUNDUS』 A part of the rump, the most tender and expensive part of the thigh. The lamb core is considered to be one of the best parts of the rump, and the meat is fine and tender, with just the right amount of sash, allowing you to enjoy the sweetness of the fat and the umami of the meat in good balance. It is recommended for those who want to taste the flavor of lean meat with the softness of fillet. Some people even say that lamb core tastes better than fillet, which is a high-class part. It is relatively lower in calories than other parts. It is also a popular part among women. Recommended Cooking Methods : Yakiniku/steak/roast beef FOLLOW US 👉 @niku_magazine ====================================== 本日の『ラム芯/M.GLUTEUS PROFUNDUS』モモの中でも柔らかく高価な部位であるランプの一部分特にラム芯はランプの中でも良い部分とされ、肉質もきめが細かく柔らかで、適度にサシが入り、脂の甘みと肉のうま味がバランス良く楽しめるヒレのようにやわかく、赤身のうま味を味わいたい人にはオススメで人によっては高級部位のヒレよりも、ラム芯の方が美味しいとの声もある程比較的ほかの部位よりもカロリーが低く女性にも人気の部位ですオススメ:焼肉・ステーキ・ローストビーフ FOLLOW US 👉 @niku_magazine ========================================== #ラム芯#近江牛#黒毛和牛#和牛#肉#お肉#食肉卸#焼肉#焼き肉#やきにく#食#肉#ランプ#ヒレ#肉食#肉スタグラム#お肉大好き#wagyu#beef#meat#yakiniku#instafood#omibeef#foodstagram#omigyu#wagyubeef#bbq#japan#haveaniceday#topsirloin

2024/12/11に公開- 指定なし

https://www.instagram.com/explore/tags/ラム芯#ラム芯https://www.instagram.com/explore/tags/近江牛#近江牛https://www.instagram.com/explore/tags/黒毛和牛#黒毛和牛https://www.instagram.com/explore/tags/和牛#和牛https://www.instagram.com/explore/tags/肉#肉https://www.instagram.com/explore/tags/お肉#お肉https://www.instagram.com/explore/tags/食肉卸#食肉卸https://www.instagram.com/explore/tags/焼肉#焼肉https://www.instagram.com/explore/tags/焼き肉#焼き肉https://www.instagram.com/explore/tags/やきにく#やきにくhttps://www.instagram.com/explore/tags/食#食https://www.instagram.com/explore/tags/ランプ#ランプhttps://www.instagram.com/explore/tags/ヒレ#ヒレhttps://www.instagram.com/explore/tags/肉食#肉食https://www.instagram.com/explore/tags/肉スタグラム#肉スタグラムhttps://www.instagram.com/explore/tags/お肉大好き#お肉大好きhttps://www.instagram.com/explore/tags/wagyu#wagyuhttps://www.instagram.com/explore/tags/beef#beefhttps://www.instagram.com/explore/tags/meat#meathttps://www.instagram.com/explore/tags/yakiniku#yakinikuhttps://www.instagram.com/explore/tags/instafood#instafoodhttps://www.instagram.com/explore/tags/omibeef#omibeefhttps://www.instagram.com/explore/tags/foodstagram#foodstagramhttps://www.instagram.com/explore/tags/omigyu#omigyuhttps://www.instagram.com/explore/tags/wagyubeef#wagyubeefhttps://www.instagram.com/explore/tags/bbq#bbqhttps://www.instagram.com/explore/tags/japan#japanhttps://www.instagram.com/explore/tags/haveaniceday#haveanicedayhttps://www.instagram.com/explore/tags/topsirloin#topsirloin

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