Ichibo

Continuing from the rump at the hip, this leg cut carries a flavor closer to sirloin despite being classed with the round. Moderately marbled, it offers both the spring of lean meat and the sweetness of fat — an outlier among leg cuts. The center of the cross-section tends to carry the most even marbling, with the proportion of lean meat increasing toward the edges. Classed with the round yet carrying loin-like marbling, it's said to be an unusual combination rarely found elsewhere on the animal.

Yielded in only a small amount per animal, it's counted among the rarer cuts. Often served thick-cut as steak, the more evenly marbled center portion is said to be prized most; it's sometimes cut out together with the rump and traded as a single unit. Grilling it thick and finishing the center rare is said to let both the spring of the lean and the sweetness of the fat come through. Beyond thick steaks, it's also sometimes served sliced thin with salt or a squeeze of lemon.

Because it carries a loin-like flavor despite being a leg cut, it's often positioned at yakiniku and steak restaurants as a leg cut that still feels like a splurge. Its scarcity means it's often listed by name as a special menu item. It's often suggested as the next dish after guests have tried the loin cuts. Among regulars, it's said to be the kind of cut ordered by name.