Marukawa (Beef) | Meat History 139
"Marukawa" is one of the four parts that make up the "Shintama," which is a section of beef round. It is positionedto cover the core "Shinshin" from the outside and is in contact with the femur (thigh bone).
It is a muscle that gets a lot of exercise and isalmost entirely lean meat with very little fat. Its greatest features are itsfirm texture and therich flavor characteristic of meat near the bone that you can enjoy.
It is the exact opposite of the marbled "Tomosankaku." The more you chew it slowly, the more the deep, rich flavor of the lean meat spreads throughout your mouth.
[Nick up!] Today's Meat Memo
This is a super rare cut, the least available part of the Shintama. It is not widely known as it is rarely distributed to the market, but it is a healthy and flavorful cut known to those in the know.
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