When you look at the “牛内脏” (牛内脏) section of a 烧肉 menu, do you ever find yourself hesitating?
“大肠 and 圆肠… the names sound different, but what exactly is the difference?”
“Which one has more fat?”
“When is the right time to swallow?”
Many people end up just ordering a “Mixed Platter” or whatever the staff recommends. Of course, that’s one way to enjoy it.
However, knowing the “true identity” and “personality” of each cut makes 烧肉 infinitely more interesting.
Today, let’s dig deep into the eternal rivals of the 烧肉 world: 大肠 and 圆肠, and the surprising truth about how to grill them (黑5 style).
1. What Exactly is “牛内脏”?
Before we dive into the details, let’s clarify the basics.
While “牛内脏” broadly refers to all internal organs, in a narrower sense, it often points to the intestines.
Both 大肠 and 圆肠 are “Cow Intestines.”
Just like humans, cows have a “Small Intestine” and a “Large Intestine.”
- Small Intestine = 圆肠, Himo, Kopuchan
- Large Intestine = 大肠, Tetchan
That is the basic classification. Now, let’s look at their unique characteristics.
2. The Fat Bomb: “圆肠” (Small Intestine)
First up is “圆肠.”
As the name suggests (Maru = Round), it is characterized by its round, tubular shape.
Why is it Round? The Hidden “Artisan Effort”
It is commonly said that “it is tubular to keep the fat inside,” but that’s not the whole story. There is a painstaking amount of professional work hidden here.
The small intestine is a very delicate part, and fine dirt or residue can adhere to the area around the fat.
To serve truly delicious 圆肠, simply cutting it is not enough.
Believe it or not, the process involves “turning the tube inside out, thoroughly cleaning the area around the fat, and then turning it back to its original state.” (Note: This depends on the supplier and the restaurant’s standards).
Alternatively, some places avoid this laborious process by cutting it open to clean it, serving it flat like 大肠.
The beautiful tubular 圆肠 we see is the result of thorough cleaning invisible to the eye, and the chef’s determination to “let you enjoy the texture in its tubular form.”
Taste Profile
The greatest appeal of 圆肠 is, without a doubt, the “overwhelming sweetness of the fat.”
The moment you bite into it, an explosion of fat bursts in your mouth. Its rich, creamy taste pairs perfectly with white rice. In Korean, it is called “Kopuchan,” meaning Kop (Fat) + Chan (Intestine).
3. The King of 牛内脏: “大肠” (Large Intestine)
Next is “大肠.”
Often called “Tetchan” in the Kansai region, this is arguably the representative of 牛内脏.
Why “Shima” (Stripe)?
If you look closely at 大肠, you can see striped patterns on the surface of the meat. These are the muscle fibers of the large intestine. Hence the name “大肠” (Striped Intestine).
Compared to 圆肠 (Small Intestine), the intestinal wall is thicker and more muscular.
Taste Profile
The charm of 大肠 is that it is a hybrid of “fat sweetness” and “chewy texture.”
It’s not just pure fat like 圆肠; it retains a moderate amount of fat while offering a satisfying, springy texture.
“I love fat, but I also want that savory meatiness to chew on.”
“圆肠 is a bit too heavy for me today…”
大肠 satisfies such mature palates. The more you chew, the more flavor comes out, making it the ultimate partner for alcohol (especially Highballs or Lemon Sours).
4. [大肠 Edition] Is Common Wisdom Wrong? Why You Must “Grill the Fat First”
Now, here is the main point of today’s lesson.
Many 烧肉 how-to guides and online articles say, “Grill the skin (meat) side first, and just lightly sear the fat side.”
However, at 黑5, we declare:
That method is wrong.
Fat Doesn’t Melt That Easily
Some people worry, “If I grill the fat side first, won’t all the tasty fat drip away?”
But think about it. Human visceral fat doesn’t just disappear after a quick session in a sauna, right? If heat alone could melt fat away instantly, dieting would be much easier!
Cow fat is the same. It doesn’t disappear or get tough just because you grill it well.
In fact, if you don’t grill it enough, the fat doesn’t heat up properly, leaving a greasy, unpleasant coating in your mouth.
Conversely, the “Skin” Gets Tough
On the other hand, the striped “Skin” part is muscle fiber. If you grill this side too much, it shrinks tight and becomes hard and rubbery.
The 黑5 Way: How to Grill 大肠
- Heat the “Fat Side” Thoroughly
Place the fat side down on the grill first. Grill it patiently to activate the sweetness of the fat.
The trick is to “peek” at it by lifting it with tongs to ensure it doesn’t burn. Grill it until it’s just short of burning. - The Skin Side Needs Only “1 Minute”
Once the fat is sufficiently heated, flip it over to grill the skin. This should be quick. About 1 minute is enough.
“Grill the fat well, sear the skin lightly.”
This is the true rule to make 大肠 taste its best.
5. [圆肠 Edition] Aim for “Melting Inside, Crispy Outside”
So, what is the correct way to grill the tubular “圆肠”?
Since the fat is packed inside the tube, the structure—and strategy—is different.
The Ideal Form is “Motsunabe” (牛内脏 Hot Pot)
Let’s digress for a moment. What is the most delicious way to eat small intestines?
Ideally, it is “Motsunabe.”
Simmered in a hot pot, thoroughly heated small intestines become soft, and the fat turns gelatinous and melting.
Eating it with chives and bean sprouts in a soy sauce-based soup neutralizes the heaviness, making it endlessly edible.
Conversely, if the heat doesn’t penetrate deep enough, the internal fat remains hard and can cause stomach heaviness.
How to Recreate “Motsunabe” Texture on a Grill?
How do we achieve that “melting texture” with 烧肉?
The answer is: “Grill the Skin (outer layer) until it is crispy.”
By thoroughly grilling the outer tube until it’s crispy, the heat transfers to the internal fat, effectively “steaming” it inside its own casing.
This changes the internal fat into a trotter-like texture, similar to Motsunabe.
- Outer Skin = Crispy and fragrant
- Inner Fat = Hot and melting
This contrast is the real thrill of 圆肠. Don’t be afraid to grill it well!
6. Solving the “Diffculty” with 黑5 Style
Thank you for reading this far.
You might be surprised by facts like “Grill the fat first” or “Grill until crispy.”
“I understand the theory, but checking it constantly to prevent burning seems hard…”
“I was busy talking and realized I burned it black…”
Please rest assured.
At “烧肉 黑5,” we do not ask our customers to hold the tongs.
Bincho 炭火 x Full Attend Service
At 黑5, we use “Bincho 炭火,” which is difficult to handle but produces the best aroma. We also adopt a “Full Attend” style where trained staff grill all the meat for you.
Our staff knows exactly how to warm the 大肠 fat to the limit without burning it, and how to crisp the 圆肠 skin perfectly to melt the fat inside.
- Careful preparation (cleaning) to remove odors
- The aroma of 炭火
- Perfect heat control by professionals
All you have to do is carry the meat to your mouth at its most delicious moment.
“I didn’t know 牛内脏 could taste this good!”
We invite you to experience this surprise at 黑5.
和牛 烧肉 黑5
IKEBUKURO Main Restrant
1F Shima 100 building ,2-46-3, 池袋, Toshima-ku , Tokyo 171-0014
https://ch.kuro5.net/restaurant/honten
和牛 烧肉 黑5
IKEBUKURO East Exit Restrant
2F Need Building, 1-42-16 Higashi-池袋, Toshima-ku, Tokyo 170-0013
https://ch.kuro5.net/restaurant/higashiguchi
和牛 烧肉 黑5
歌舞伎町店
1F Sankei Building, 2-21-4 歌舞伎町店, Shinjuku-ku, Tokyo
https://ch.kuro5.net/restaurant/kabukicho
Official Instagram: @黑5烧肉
