Bara (Karubi)

Meat from between the ribs. "Karubi," the familiar yakiniku term, is said to have originally referred to this cut — lean and fat in layers, richer with every bite as fat's depth and lean savoriness build together. Thickness and marbling vary rib by rib, making this one of the more individually variable cuts. The fat runs thicker near the bone and gives way to more lean meat further from it.

The portion left bone-in is also called "tatebara," while meat pared from the bone is usually sliced thin for yakiniku. With its higher fat content, searing the surface hard over high heat is said to bring out the aroma most. Yakiniku restaurants usually cut it to an even thickness, while at home cooks can slice it as thick as they like. With so much fat, smoke and flame flare up easily on the grill, and watching it closely to judge doneness is said to be essential.

"Karubi," the word synonymous with yakiniku, is said to have originally referred to this cut, tying it closely to the formation of Japan's yakiniku culture itself. Standing out among flank cuts for its rich fat, it's often cited as the opposite extreme from lean cuts like tenderloin or sirloin. Restaurants vary in what they mean by "karubi" on the menu, and it's said not to always refer strictly to this cut alone.