Order Yakiniku meat

What is Yakiniku?

Yakiniku literally means grilled meat. It is a Japanese cooking style where flavor, calmness and social interaction come together. Unlike Western BBQ, where large cuts cook slowly, Yakiniku revolves around bite size perfection. The meat is sliced thin and grilled by the guests themselves at the table. Because the cooking time is so short, the structure of the meat remains perfectly intact. It is simplicity that leads to depth.

The origin and culture

Although Yakiniku is often mentioned alongside Korean BBQ, Japan has given it a fully refined identity of its own. When eating beef was reintroduced in Japan around 1871, chefs drew inspiration from Korean dishes. The focus soon shifted to product purity, thinner cuts and specific dipping sauces. Yakiniku is now so deeply rooted in Japanese culture that Japan celebrates Yakiniku Day on August 29.

Butchery as a Yakiniku expert

The perfect Yakiniku experience depends entirely on the cutting method. Bert Jan lived in Singapore for a year and immersed himself in Asian grill culture there. He learned that slice thickness determines the entire mouthfeel.

Cut it too thick and it becomes chewy. Too thin and it dries out. That is why at The Butchery we apply this knowledge and slice our Yakiniku meat at exactly 2 mm and 4 mm. Our butchers ensure every piece is triple trimmed, free from hard parts and sinew, so you can experience authentic Asian quality at home.

Which cuts do you use for Yakiniku?

Yakiniku calls for meat with high marbling, intramuscular fat. The fat melts from the heat of the coals and bastes the meat from within. These are the classics:

• Tan, Beef Tongue: Often the starting point of the meal. Thinly sliced and grilled with a touch of lemon and salt, it is a delicacy known for its unique bite.
• Wagyu, Japanese cattle: The king of Yakiniku. Thanks to intense marbling, the meat literally melts on your tongue.
• Rosu, Entrecote or Ribeye: Tender back cuts, often sliced into bite size cubes or strips.
• Butabara, Pork Belly: Rich in fat and flavor, becoming beautifully crisp on the grill.
• Hormone, Offal: A true treat in Japan. Think of skirt steak, Harami, or liver, known for their deep, powerful flavor.

How does a Yakiniku grill work? 7 steps

The power of Yakiniku lies in control. Whether you use a Shichirin with Binchotan charcoal or an electric plate, it all comes down to attention.

1. Heat: Ensure a properly hot grill, at least 200°C, for direct searing.
2. Order: Start with lean cuts such as tongue and finish with fatty cuts such as Wagyu.
3. Portioning: Do not overcrowd the grill. Cook piece by piece.
4. Timing: Turn the meat only once. Thin slices often need just 10 to 20 seconds per side.
5. Control: Keep part of the grate empty as a safe zone to move meat if it cooks too fast.
6. Cleanliness: Clean the grate in between if it becomes too black so the flavor stays pure.
7. Enjoy: Eat the meat straight from the grill.

Yakiniku vs Korean BBQ vs Teppanyaki

Not sure about the differences? Here you can see at a glance what makes Yakiniku unique.

What do you serve with it? Dips and sides

In Yakiniku the meat is the star, the side dishes provide balance.

• Dipping sauces, Tare: Unlike marinades, you dip the meat after grilling. Popular flavors include soy sauce, ponzu for freshness, miso and sesame oil with salt.
• Sides: Keep it fresh to balance the rich meat. Think of Kimchi, a salad of Sanchu lettuce to wrap the meat, grilled shiitake mushrooms or simply white rice. Drink ice cold water or green tea to reset your palate.

Order Yakiniku meat online

Want to bring the Japanese grill table into your own dining room? At The Butchery you can order premium quality meat specially selected and sliced for Yakiniku. Thanks to our shock freeze method the cell structure remains perfectly intact, so the meat tastes just as fresh as at a butcher in Tokyo.

Choose your favorite cuts, select your delivery date and we take care of the rest. Order on weekdays before 11:00 and in many cases you will have everything at home the same evening for a perfect Yakiniku night.

Frequently asked questions about Yakiniku

Is Yakiniku the same as Japanese BBQ?

Yes. Internationally these terms are often used interchangeably. Yakiniku is the Japanese term for grilled meat.

Do I need a special Shichirin grill?

Not necessarily, but it helps. A compact table grill works best. A ceramic Shichirin retains heat extremely well, but a good electric plate or gas grill can also produce excellent Yakiniku.

Can I use thicker cuts of meat?

You can, but it changes the style. The charm of Yakiniku lies in thin slices grilled quickly over high heat. Thicker meat requires more time and cooks less evenly on a small table grill.

How is the meat from The Butchery delivered?

All our Yakiniku meat is hand sliced by professional butchers, is triple trimmed and delivered shock frozen. This guarantees freshness and quality.