Difference Between Kalbi

At Meat Time, we have 3 options for you to choose from when it comes to our kalbi.
But what’s kalbi in terms of Japanese Yakiniku practice? Kalbi is defined as a rich and marble cut.

What’s the difference? Our Ootoro Kalbi (ootoro meaning “fatty” in Japanese), is from the Misuji cut of the cow, and topped with our in-house yakiniku sauce. As our most popular cut, this meat soft and tender, with a bit of sweetness from the sauce. We recommend to grill until medium rare.

Shiodare is the same cut as our Ootoro Kalbi, but with our Shio Koji Tare sauce (a blend of rice Koji, sesame oil, apple, garlic, onion and more).

Finally, our garlic kalbi is a mix of the marbled part of a Flank cut and the leaner side of the Sirloin flap. This the only pre-marinaded kalbi that uses a spice mix with garlic confit.

Try all three and let us know which one is your favorite!