[Butato Blog vol.2] It's not just beef! Enjoy the appeal of each cut of pork | Yakiniku is the pork capital of Kamimaezu, Aichi Prefecture | Blog

Hello, this is Tsuzuki from **Tonto**.
In this blog, we will introduce the essential ideas for Tonjisukan in Buta-to.
We would like to introduce you to the style of " enjoying each cut of pork ."

■ Why separate it into parts?

When you hear the word "yakiniku," the first thing that comes to mind is probably beef.
Moreover, many people are particular about the cut of meat, such as rib or loin.

But what about pork?
Many people probably think of pork as just loin or belly.

At Pig City, we want to break this "stereotype."
In fact, there are many unique and delicious cuts of pork!

■ Parts you can enjoy in Pork City

The Tonjisukan we serve includes rare pork cuts such as:

• Zabuton : The center of the shoulder loin, with a good balance of fat and lean meat.

• Shoulder rib : Rich in fat, juicy when grilled

• Shoulder triangle: Characterized by its meaty texture and delicate sweetness

• Barayama : A cut that is fatty but not heavy, and has a concentrated umami flavor.

• Torotan : A rare, melt-in-your-mouth flavor

• Skirt steak : A type of organ meat, but it has no strong flavor and is soft.

• Kikuabura : Flower-like appearance, sweet fat, popular among connoisseurs

• Hatsumoto : A crunchy dish that goes well with alcohol

• Superior Tonchan : Fatty part of the large intestine

• We also stock standard items such as tongue, liver, and sausages.

Each of these cuts is cooked to the perfect doneness and enjoyed with different salt, sauces and condiments.

■ Changing the Yakiniku "experience"

In Buta-to, we don't just grill meat.
** Including suggestions such as "This cut tastes good when grilled like this" and "This salt goes well with this. "
Each dish is served as "yakiniku with a story."**

This is truly " pork barbecue turned into entertainment ."

■ Some people say that pork is tastier than beef.

In fact, we often hear this kind of feedback from repeat customers.

"You won't get tired of eating it as much as you would with beef."
"The fat is sweet and not heavy."
"It's interesting that each part is different."

More and more people are becoming addicted to the depth of pork.

■ Please try it for yourself!

"Tongisukan? Genghis Khan made with pork?"
If you think so, you'll probably be surprised.
Come to Butatsu to try the yakiniku experience with different cuts of meat.

In the next blog, we will introduce " the best seasoning to go with tongjisukan ."
Stay tuned!

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