How to grill like a master chef

There’s science behind every perfect bite of yakiniku. 
At Meat Time, we believe understanding how meat reacts to heat is part of the fun.

① The Maillard Reaction (The flavor magic)
When heat meets the surface of meat, amino acids and sugars react, creating that golden color and savory aroma you can’t resist. That’s what smells good!

② Protein Change (Why overcooking makes it tough)
Heat gently breaks down protein fibers and makes them tender, but once overheated, they contract and squeeze out the juice. That’s why timing matters.

Our Tips for Grilling Yakiniku

1️⃣ Sear the surface.
Think of it as sealing the umami inside. Quick, strong heat gives flavor and keeps the meat juicy.

2️⃣ Keep the grill hot.
Too much meat at once drops the temperature and ruins the sear. Try to avoid overloading the grill!

3️⃣ Eat straight from the grill.
This separate Yakiniku from Steak house. Every bite is freshly grilled! Meat cools and toughens faster than you think — enjoy it hot and juicy, just off the fire.