How Meat gets Tender
The more a muscle moves → the firmer and richer it gets.
Muscles like Harami (outside skirt) or Sagari (Hanging Tender) support the body, so they work hard.
They build more fibers → chewy texture, but full of deep “beefy” umami.
Harami & Sagari is diaphragm muscle, and since the structure of muscle is different, it doesn’t get tough although they are deeper flavor working muscle.
The less a muscle moves → the softer and milder it becomes.
Cuts like Misuji (Oyster Blade, where we use for our kalbi!) or Ichibo (Picanha) stay relaxed.
Less work → fine fibers, tender bite, and delicate sweetness from marbling.
Both have their beauty.
At Meat Time, we balance both; soft cuts that melt, and hard-working cuts that speak.
Please pay attention to the difference of cutting style for each meat!
A word from Meat Time
When we can buy Japanese Wagyu at Costco on any days, we don’t think offering a variety of wagyu is not enough for our guests.
We believe a true premium experience is not just one time wow. It’s a welcome back. The accumulation of memory on each visit. The trust and relationship we build through food and service.
We are very proud of that many of guests choose us for their special days like birthdays, anniversaries or even celebrating their engagements and marriage.
We will work diligently hoping we will earn special places in more and more people’s hearts.