Meat ── Beef cuts
Hatsu
beef heart — lean, mild-flavored and low in fat
The beef's heart, low in fat and high in protein. It has little odor and a crisp, clean bite, eaten grilled or skewered, with texture varying between its thicker and thinner sections.
What it's made of
The beef's heart, low in fat and high in protein. It has little odor and a crisp, clean bite, and texture is said to vary between its thicker and thinner sections. Its cross-section is firm-fibered enough that biting through it is said to produce an audible, crisp snap. Inside, it's divided into several chambers, and texture and thickness are said to vary by section.
How it's made
Eaten grilled or skewered, it's typically cut thick and grilled with salt or sauce. Prep requires removing clots of blood, and the more carefully this is done, the less odor is said to remain. Sliced thin, skewered, and grilled quickly over high heat is one of its standard preparations. The thicker portion, distinguished as "hatsu-moto," is said to deliver an even firmer, crunchier bite.
Why it took this shape
As a low-fat, plain-tasting organ, it's often positioned on the yakiniku menu to balance out fattier offal cuts. It's cited as a clear example of how much fat content and texture can vary between different organs, even within the same animal. With less funk than most offal, it's often recommended even to those who find other horumon cuts too intense. High in protein and low in fat, it's said to be increasingly chosen by health-conscious diners as well.
Before you go
Dishes in the same style
- NeckFrom the neck, a constantly-worked muscle that is firmer but rich in flavor. Often used ground or processed, including in corned beef, and said to rarely appear as a retail cut on its own.
- SuneFrom the hard-working fore and hind legs, dense with sinew and firmer in texture. Long simmering melts its gelatin, suiting stews and soups, while the foreleg portion is tender enough to grill.