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What is Karubi Beef and How Do You Cook It?

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Have you ever been so hungry you could eat a cow? Yakiniku is the answer! It’s like having a backyard BBQ without having to shop for food, cook it, clean up, or deal with mosquitoes. It’s also very easy and tasty: just order your favorite meat and sear it to your liking on the grill at your table.

One problem could be that the menu doesn’t translate the cut of meat into any other language besides writing it out phonetically in English (e. g. ササバラ becomes “sasabara”). What if sasabara meant “flank” in English? How many people know the difference between a flank steak, chuck steak, or sirloin steak? Don’t worry—here are some basic kinds of meat that you can find at most yakiniku places. Some of the cuts may be further divided into more specific, flavorful (and pricey) slices at some restaurants, but this is a good start.

Remember sasabara? This is where it comes from! Sasabara, also called flank steak, is a cut of ribs from the back legs. Sasabara is best cooked on high heat, preserving the juices. Dipped in soy sauce, it will satisfy even the most pristine palate.

By far, the most popular cut from the tomobara is karubi, or boneless short rib. There are a few different cuts of lower ribs that are called “karubi.” Each one has a different flavor, marbling (the amount of fat), and quality. If a yakiniku restaurant serves it, they will usually make a big deal about it. Nevertheless, if you see “KARUBI!” on the menu, rest assured that it will be delicious.

Harami is sometimes grouped with tomobara meats. It is separate here because it is not technically meat (正肉), but is actually innards (内臓). This might seem gross to many Westerners, but the insides are an important and tasty part of yakiniku and Japanese cooking in general (anyone hungry for some motsunabe?!). The English word for harami is “skirt,” but for those of us who don’t know much about cows, it’s a part of the abdominal muscle near the diaphragm. It is packed with flavor and is best eaten after quickly searing the outside on high heat. Harami is also somewhat rare, so if it’s on the menu, be sure to give it a go!.

If you’ve browsed the meat section at an Asian grocery store, you may have come across an unusual cut called “karubi.” This is a Japanese style of sliced beef that offers a tasty and texturally intriguing morsel for the adventurous eater But what exactly is karubi beef and how does one cook it? Let’s find out!

What Part of the Cow is Karubi?

Karubi beef comes from the chuck short rib area of the cow. More specifically, it is sliced across the bone-in short ribs to produce oval shaped slices that contain bits of bone, fat and meat.

This cut is also sometimes called “Korean-style” or “LA-style” short ribs The thin slicing across the bones distinguishes it from traditional short rib cuts which are cut parallel to the bone and include a whole rib bone

Other Names for Karubi Beef

Since karubi beef comes from the short ribs, you may see it labeled as such at some grocery stores. However, it may also be called:

  • Kalbi or galbi – Korean words for “rib” that are often used interchangeably with karubi

  • Cross-cut short ribs

  • Boneless beef short ribs

  • Flanken style short ribs

So if you’re looking for karubi beef, checking the short rib section and noting the slice direction is your best bet for finding it.

How is Karubi Beef Prepared?

One of the appeals of karubi or kalbi beef is the succulent and complex flavor that comes from cooking the meat on the bone. When cooked properly, the bones impart a rich, mineral essence.

The thin slices are ideal for quick cooking over high heat. This allows the exterior to caramelize while the interior remains rare to medium-rare. Methods like grilling, broiling, pan searing, and stir-frying are perfect for karubi.

Often it is marinated first to infuse with bold flavors. A classic Korean-style marinade might contain a pear puree, sesame oil, garlic, ginger and soy sauce. The meat soaks for 1-2 hours.

How to Cook Karubi Beef

Here are some top ways to cook this cut after marinating:

  • Grill over very high heat, just 2-3 minutes per side. Slice into bite-sized pieces.

  • Broil 4-5 inches from heat source for 2-3 minutes per side until browned.

  • Pan sear in a hot pan with oil for 1-2 minutes per side to get crispy edges.

  • Stir fry over high heat with vegetables like onions, peppers and bok choy.

  • Braise for tenderness in a flavorful liquid like broth, wine or soy sauce mix.

  • Simmer in stews, curries or hot pot along with other ingredients.

  • Add to rice bowls, sandwiches, salads, noodles and more!

Tips for Cooking Karubi Beef

Follow these tips for the best results when cooking karubi or kalbi beef:

  • Look for nicely marbled short rib slices around 1⁄4 inch thick.

  • Trim excess fat and silver skin before marinating.

  • Marinate for 1-12 hours to impart flavor. Use acidic ingredients like vinegar, citrus, alcohol.

  • Pat meat dry before cooking to maximize browning.

  • Use very high heat to quickly caramelize and cook rare to medium-rare.

  • Allow meat to rest after cooking for best texture and juice retention.

  • Slice across the grain before serving as it will be quite chewy.

  • Add a flavorful sauce like chimichurri or yakiniku to serve.

Karubi Beef Nutrition

As a fattier cut of beef from around the ribs, karubi provides these nutritional benefits:

  • High in protein – around 22g per 3oz serving.

  • Source of iron, zinc, selenium and B-vitamins.

  • Has more monounsaturated fat than other beef cuts.

  • Provides collagen for bone, skin and joint health.

Like all red meat, it is high in saturated fat and cholesterol as well, so consume in moderation. When eaten as part of a vegetable heavy, balanced diet, karubi beef offers nutritional perks.

Where to Buy Karubi Beef

Because it is lesser known in Western cuisine, karubi beef can be hard to find at regular grocery stores. Check specialty Asian grocery stores, Korean markets, halal butchers and Japanese markets.

Ask the butcher counter if you don’t see it in the display case. They may stock it frozen or be able to order it. You can also find karubi at warehouse stores like Costco or Sam’s Club. And online mail order meat suppliers carry it.

Putting It All Together

  • Called “karubi” in Japanese or “kalbi” in Korean.

  • Comes from the chuck short ribs, cut across the bones in thin slices.

  • Usually marinated in an acidic sauce before cooking.

  • Quick high-heat cooking like grilling, broiling, searing and stir frying work best.

  • Can also braise or simmer in stews, curries, etc.

  • Tasty in rice bowls, on sandwiches, with noodles or on salads.

  • Difficult to find in regular U.S. markets but available in Asian grocers.

So if you come across karubi or kalbi beef, pick some up and give this flavorful, texturally pleasing cut a try! How will you cook your karubi beef?

what is karubi beef

Rib Rosu: Prime Rib and Ribeye

Just behind the shoulders of the cow are some of the juiciest and most flavorful meats available. The most well known cuts are ribu rosu (prime rib) and ribu rosu shin (ribeye). “Rosu” can roughly translate to “loin” and is a dorsal cut of meat running away from the shoulders. They won’t be huge steaks like many visitors are used to, but they will still be very tasty! Of all the yakiniku meats, ribu rosu and the next section, saroin, should be the easiest to remember. These are ribs and sirloin.

Kata: Shoulder and Brisket

People who like American and Southern-style BBQ already know that this place is a great place to eat when the meat is properly cut and cooked. In Japan, the word “kata” usually refers to both the brisket (the area just above the front legs) and the chuck. Shoulder or chuck loin (kata rosu), meat from the inside of the shoulder blades (mitsuji), and tender chuck (tonbi or togarashi) are some of the most popular cuts. Most of these are lean meat that will be comparatively tough, meaning you should let it cook slow. Togarashi (so called because it looks like a togarashi pepper) is the exception.

I was more afraid to try tan (tongue) for the first time than harami or horumon (more on this later). Freud should figure that out. But I’m glad I was brave enough to try it! Since then, beef and pork tongue are some of my favorites. It is especially delicious when dipped in ponzu, a sauce made from Japanese citrus and vinegar.

Karubi! The king of yakiniku that everyone loves!

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