Meat ── Beef cuts
Mino
mino (rumen) — the first stomach, prized for its firm bite
The largest of the beef's four stomachs. Its name is said to come from its shape when opened out, resembling a straw raincoat (mino). Thick and firm-textured with a mild flavor; the fat-layered portion is sold separately as "mino-sand".
Lineage
What it's made of
The largest of the beef's four stomachs. Its name is said to come from its shape when opened out, resembling a straw raincoat (mino) — thick and firm-textured, with a mild, understated flavor. Thickness varies by section, and the fat-layered portions are said to feel more substantial to eat. The largest of the four stomachs, it's said to serve as a temporary holding chamber for what the animal first swallows.
How it's made
The dark inner membrane is removed as prep before cooking. At yakiniku it's cut thick and grilled, and the fat-layered thick portion is sold separately as "mino-sand"; its mild flavor is often paired with miso-based dipping sauce. A two-step process — pre-boiling, then grilling — is said to tame its odor while keeping its texture intact. The thick, fat-layered portion is called "mino-sand" and the thinner portion "jo-mino," sold and named separately.
Why it took this shape
In contrast to a richly flavored organ like liver, mino is low in fat and mild, said to have found its place among offal cuts as one prized for texture over taste. A staple of grilled offal, it's often chosen by diners after a firm, crunchy bite. With less funk than most offal, it's often the cut recommended first to those new to eating horumon. Grilled thick, it's said to feel satisfying enough to anchor a full-course yakiniku meal on its own.
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.
Ingredients and dishes from this land
Contrast
- RebaThe beef's liver, rich in iron and vitamins. When fresh it carries little odor, and its texture is said to change greatly with how it is trimmed and cooked; it was once eaten raw but is now cooked before serving.
- SagariAdjacent to harami on the diaphragm and similar in look, but with less fat and a leaner, lighter flavor. It reaches the market in smaller quantities than harami and is said to be harder to find at retail.