Kabira Beef Domestic Japanese Black Beef The deliciousness of Kabira Beef

Introducing Kabira beef parts

Characteristics of each cut of Kabira beef


"Kabira Beef" is a new brand of beef, raised in the nature and tropical sunshine of Ishigaki Island.

By carefully raising the cows (mature cows) that raised their calves, we have been able to bring out the light fat and deep flavor of the beef. This is safe and secure Japanese Black Beef, born from the natural environment unique to Ishigaki Island and thorough management.



Kabira beef is characterized by its unique flavor and deep taste, and each cut has its own unique appeal.
Below, we will introduce the delicious characteristics of each part of Kabira beef.

Catarrh

The cut of beef from the shoulder to the back is characterized by its moderate fat content and tenderness. It is perfect for yakiniku, steak, and sukiyaki, and you can enjoy its juicy flavor.

lamp

The rump is a cut from the lower back to the buttocks that is characterized by being lean and low in fat. It is suitable for steaks and roast beef, and is healthy yet rich in flavor.

Ichibo

Ichibone is the tip of the buttocks and has a good balance of lean meat and fat. It is suitable for yakiniku, steak and shabu-shabu, and you can enjoy its soft and juicy texture.

Kabira beef parts map

Kalbi (triangle belly)

Kalbi is a part of the belly meat, and is a juicy cut with a lot of fat. It is perfect for grilling or stewing, and is characterized by its rich flavor.

Chestnut (arm)

The chestnut is particularly large and fragrant among the shoulders. It is cut into chunks to seal in the flavor of the meat, allowing you to enjoy the delicious red meat of pasture-raised beef.



Kabira beef recommendations

Kabira beef has a unique flavor and texture that makes it appealing, and can be enjoyed in a variety of cooking methods.
Here we will introduce some delicious ways to eat Kabira beef.

Kabira beef grilled meat
Yakiniku

The secret to grilling Kabira beef is to make it crispy on the outside and juicy on the inside. Simply seasoning it with sauce or salt and grilling it over charcoal adds a unique aroma that further enhances the rich flavor of the Kabira beef. Pair it with your favorite vegetables for a well-balanced meal.

Kabira beef sukiyaki and shabu-shabu
Sukiyaki and Shabu-shabu

In Kabira beef sukiyaki, fatty Kabira beef is thinly sliced ​​and simmered in a special sweet and spicy sauce, then cooked with vegetables such as onions and Chinese cabbage. This allows the meat and vegetables to enhance each other's flavors, creating a deep taste. In shabu-shabu, thinly sliced ​​meat is quickly dipped in hot broth and eaten with ponzu or sesame sauce, highlighting the tenderness and sweetness of the meat, creating an exquisite, refined texture.

Kabira beef steak
steak

Thick-cut Kabira beef steaks are juicy and flavorful. By quickly searing the surface over high heat and cooking the inside to a moderately rare or medium-rare, the juices are sealed in, resulting in a tender, flavorful steak. A simple seasoning of salt, pepper, and a little butter brings out the meat's natural flavor.

Kabira beef hamburger steak
hamburger steak

Kabira beef hamburger steaks are slowly cooked to enhance the flavor and tenderness of the meat. The surface is nicely browned while the inside remains juicy. The rich flavor is further enhanced when the steak is served with a refreshing sauce made with shikuwasa or a sweet and spicy sauce made with brown sugar, a specialty of Okinawa.


No matter which cooking method you use, you can enjoy the unique flavor and texture of Kabira beef, so be sure to try it on your dinner table on a special occasion!

Please enjoy the special taste of our carefully selected "Kabira Beef."

Kabira beef deliciousness