Tomosankaku

Located between the rump and the top sirloin cap, said to be the leg's most tender cut after the tenderloin. Well balanced between lean and fat, its name is said to come from its roughly triangular shape. Its cross-section shows only scattered flecks of fat within the lean, giving it a relatively striking look among leg cuts. The balance between the spring of its lean meat and the sweetness of its fat is said to make it an especially juicy cut among leg cuts.

Used in yakiniku and steak, it's said to resist toughening even when cut thick. Because it comes from a limited position within the leg, it doesn't circulate widely and is mostly found at butchers and yakiniku restaurants that handle it specifically. Beyond thick steaks, it's also enjoyed sliced thin and dipped in yakiniku sauce. Finishing the center rare to medium-rare is said to bring out the softness of its fibers most clearly.

Standing out for its tenderness among leg cuts, it's often proposed to diners who want lean flavor as "a leg cut that still isn't tough." Alongside the rump and top sirloin cap, it's said to form part of the leg's small group of rare cuts. Without quite the rarity of tenderloin, it's often treated as an entry point for diners looking for tenderness within the leg. Able to deliver the appeal of lean meat at a relatively accessible price, it's sometimes made a signature item on a yakiniku restaurant's menu.