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!