Shimacho

The beef's large intestine, called "shimacho" for its striped appearance. Less fatty than the small intestine but thicker, with a satisfying chew. Its cross-section shows the striped pattern clearly enough to confirm the cut's name at a glance. Its intestinal wall is thicker than the small intestine's, and said to resist shrinking much when cooked. It's common enough to appear on its own as a named item at offal-focused yakiniku shops.

As with the small intestine, fat and sliminess are carefully removed in prep before cooking. Beyond yakiniku it's often used in offal hot pots and braises, becoming tender with long simmering. When skewered, scoring it first is said to help it cook through evenly. In offal hot pots, simmering it long alongside the other ingredients is said to let its fat and savoriness dissolve into the broth.

While the small intestine draws its popularity from richness, the large intestine is said to have found its own appeal for its thick, chewy bite, carving out a place within the offal-stew and hot pot tradition. Among the intestinal cuts, it's said to suit simmered dishes especially well. Less in the spotlight than the small intestine, it's said to take a leading role instead in simmered dishes. Its satisfying chew is said to add heft to a bowl of soup that a thinner cut couldn't provide.