Tokujyo Karubi (Chuck Short Rib) A5 Tokushima
Tokujyo Karabi A5 Tokushima
Tender : ★★★★☆
Fat : ★★★☆☆
This cut of meat is taken from the half of the outer ribs that's closer to the upper foreleg. Some yakiniku restaurants may separate the cuts by naming them as karubi (short rib), kjo karubi (special short rib), and tokujyo karubi (premium short rib). This occurs because there isn't a standard way to separate them. For this reason, the way a restaurant serves this shows off their skill and character. This cut is rich in flavor and is characterized by a slight sweetness.
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