Magosabarou: Wagyu Beef Yakiniku Cuts Part 2

Boneless Short rib (Head Bara) In Part 1, we discussed some of the more familiar cuts of Beef used for steaks.  They are the prime cuts which are located on the top (back) of the cow.  The meat is tender because the muscles don't work very hard.  However when it comes to Yakiniku, the tender steak cuts are not necessarily the best. For the Koreans and Argentinians, the short ribs are the most

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