Kainomi

Sitting within the flank close to the tenderloin, it has the chew of lean meat yet stays tender. A light, refined sweetness comes through, with less of the fattiness typical of flank cuts. Its cross-section is mostly lean with only modest fat, giving it a different look from the rest of the flank. Thin streaks of fat run through its thick lean layer, said to release a refined sweetness from between the fibers as it's chewed.

Yielded in only a small amount per animal, it's said to be rarely seen even at butchers. At yakiniku it's grilled thick to make the most of its lean texture — part of the flank in classification, but leaner in character than fatty. Because it toughens quickly if overcooked, a short sear to rare or medium is said to suit it best. Only a few hundred grams are said to come from each animal, making it hard for shops to stock in bulk.

Because it's classed with the flank yet carries a refined, low-fat flavor, it's often listed by name at yakiniku restaurants as a "hidden favorite." It's said to be an easy recommendation for diners who don't want the heavy fattiness of short rib. Given how little-known it is, butchers often sell it bundled together with other cuts rather than on its own. Diners who eat it without knowing its name are said to often be surprised by how tender it is.