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Choosing the right cut of beef to perfectly serve as the hero of a protein dish is a daunting challenge for even an experienced chef. But there&#8217;s no need to pine over the dilemma any longer as we&#8217;ve listed down which cuts of beef would best complement the dish you want&#8230;

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For a steak 
Two of the most popular cuts of steaks are tenderloin and ribeye. 
Having a higher fat content and marbling which gives it its rich flavor,&nbsp; ribeye is a tender and juicy prized cut at any steakhouse. Tenderloin, on the other hand (also&nbsp;known as Filet Mignon) has very little fat which explains its milder flavour to ribeye, but can still be very tender giving a deliciously soft and buttery texture.
For soup or corned beef 
Locking in a distinctive umami flavour for a stock isn&#8217;t for the faint of heart — it requires time and patience. But with a beef brisket, a fattier and tougher cut of meat from the breast of the cow, a soup or curry dish could come out packed with a punch with deliciously tender and flavourful meat to melt in the mouth if it were slow-cooked at low temperatures, giving the proteins to break down. It also makes for a perfect corned beef!
For a&nbsp;stir-fry 
The flank is often a tricky protein to cook because of its lean muscle fibres — a cut of meat that is easily overcooked. Though it marinates well, its best to fire it up over the grill at a high temperature, but only briefly to retain its moisture. It can be tough, if not cooked right, but offers as a nice protein for stir fry dishes or even to make ground beef.&nbsp;
For a stew 
The grounding essence of a stew is the flavour of the meat. Beef chuck, which is a shoulder cut, is lean cut of meat but is packed with flavour that is best extracted through time under low fire. Slow-cooking a beef chuck for stew, soup or a pot roast breaks down the meat without drying it out, giving the dish a distinctive tender and melt-in-your-mouth sensation.&nbsp;
For a roast / barbecue 
Beef ribs are thicker cuts of meat that are great for slow-cooking in the over or smoked on a barbecue grill. The cooking process melts the&nbsp; are tender cuts of meat that can withstand higher temperatures and still remain soft&nbsp;which makes it perfect for a barbecue roasted dish or oven baked meal.&nbsp;
For a saucy appetiser 
Two unlikely and polarising cuts of beef that is likely to surprise and intrigue your guests are beef tripe and tongue. While it is obvious which part of the cow the latter is situated, the beef tripe, on the other hand,&nbsp; actually comes from the inner lining of a cow&#8217;s stomach.&nbsp;A staple dim sum dish or a funky addition to a beef brisket noodle, they are typically boiled, steamed, pickled or braised in sauce. However it is prepared, a generous combination of flavours and spices for a sauce to accompany it often results in a mouth-watering outcome.
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gafencu magazine taste dining home cooking Steak, Soup or Stirfry Which cuts of beef are best for your dish

Steak, Soup or Stirfry: Which cuts of beef are best for your dish?

Admit it, there is something soul-satisfying about grilling meat over an open fire. Hence, to channel this primordial instinct, we have everything from barbeque to yakiniku, the Japanese equivalent of meat-grilling, all of which are immensely popular among Hong Kong diners, who are notorious for their love of all things meaty. Now, all such meat enthusiasts can make a beeline for Elements mall in Kowloon, where Japanese yakiniku restaurant Kagura is serving up Mirai, a form of rare beef from Hokkaido, which is at least as delicious as the famous Wagyu.&nbsp;
<img decoding="async" loading="lazy" class="aligncenter size-full wp-image-43088" src="//www.gafencushop.com/wp-content/uploads/2019/02/1-8.jpg" alt="Kagura" width="700" height="466" srcset="https://www.gafencushop.com/wp-content/uploads/2019/02/1-8.jpg 700w, https://www.gafencushop.com/wp-content/uploads/2019/02/1-8-200x133.jpg 200w, https://www.gafencushop.com/wp-content/uploads/2019/02/1-8-421x280.jpg 421w, https://www.gafencushop.com/wp-content/uploads/2019/02/1-8-120x80.jpg 120w, https://www.gafencushop.com/wp-content/uploads/2019/02/1-8-500x333.jpg 500w, https://www.gafencushop.com/wp-content/uploads/2019/02/1-8-400x266.jpg 400w, https://www.gafencushop.com/wp-content/uploads/2019/02/1-8-600x399.jpg 600w" sizes="(max-width: 700px) 100vw, 700px" />
So what makes this Mirai beef so special anyway? According to Haruyoshi Kashiwaba, the owner of Kagura, it&#8217;s because the meat comes from Kagura&#8217;s own farm, Oakleaf in Hokkaido. Cattle at Oakleaf are fed with high-quality fodder and are kept in a comfortable, clean and spacious environment, resulting in a meat that&#8217;s tender, finely marbled and highly aromatic. No wonder then that the restaurant&#8217;s Hokkaido-based outlet already has a loyal client base, something that Mr. Kashiwaba is eager to recreate in Hong Kong, Kagura&#8217;s only overseas location.
<img decoding="async" loading="lazy" class="aligncenter size-full wp-image-43089" src="//www.gafencushop.com/wp-content/uploads/2019/02/2-7.jpg" alt="Kagura" width="700" height="466" srcset="https://www.gafencushop.com/wp-content/uploads/2019/02/2-7.jpg 700w, https://www.gafencushop.com/wp-content/uploads/2019/02/2-7-200x133.jpg 200w, https://www.gafencushop.com/wp-content/uploads/2019/02/2-7-421x280.jpg 421w, https://www.gafencushop.com/wp-content/uploads/2019/02/2-7-120x80.jpg 120w, https://www.gafencushop.com/wp-content/uploads/2019/02/2-7-500x333.jpg 500w, https://www.gafencushop.com/wp-content/uploads/2019/02/2-7-400x266.jpg 400w, https://www.gafencushop.com/wp-content/uploads/2019/02/2-7-600x399.jpg 600w" sizes="(max-width: 700px) 100vw, 700px" />
From what we tasted during our recent visit to Kagura in Hong Kong, it shouldn&#8217;t be a difficult job at all. To encourage guests to fully indulge in the succulent meat, Kagura serves up an array of uncommon parts of the Mirai beef, like flank – which has rich flavours and thick fibres – or the bottom flap – which is aromatic with fine marbling. Diners can also try the Rump in Pot, which comprises marinated strips of meat between the cow&#8217;s ribs that are rich in marbling and rich in flavours. But in order to have the full range of flavours, it&#8217;s best to order the Assorted Mirai Beef Rare Parts Yakiniku Platter, a fulfilling combination of texture and taste that will satiate even the most discerning meatophile in you.
<img decoding="async" loading="lazy" class="aligncenter size-full wp-image-43091" src="//www.gafencushop.com/wp-content/uploads/2019/02/Untitled-design-1.jpg" alt="" width="700" height="466" srcset="https://www.gafencushop.com/wp-content/uploads/2019/02/Untitled-design-1.jpg 700w, https://www.gafencushop.com/wp-content/uploads/2019/02/Untitled-design-1-200x133.jpg 200w, https://www.gafencushop.com/wp-content/uploads/2019/02/Untitled-design-1-421x280.jpg 421w, https://www.gafencushop.com/wp-content/uploads/2019/02/Untitled-design-1-120x80.jpg 120w, https://www.gafencushop.com/wp-content/uploads/2019/02/Untitled-design-1-500x333.jpg 500w, https://www.gafencushop.com/wp-content/uploads/2019/02/Untitled-design-1-400x266.jpg 400w, https://www.gafencushop.com/wp-content/uploads/2019/02/Untitled-design-1-600x399.jpg 600w" sizes="(max-width: 700px) 100vw, 700px" />
Yakiniku Kagura 
Shop 1086, 1/F, Elements, 1 Austin Road West, Kowloon 
+852 2682 3913
Text: Suchetana Mukhopadhyay

Kagura offers rare Mirai beef in an authentic farm-to-table experience

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Steak, Soup or Stirfry: Which cuts of beef are best for your dish?

Kagura offers rare Mirai beef in an authentic farm-to-table experience