I recently went to Yakiniku (Japanese BBQ) and tried a part called "Yan" for the first time. Apparently, it's a very rare cut located between the second and third stomachs of a cow. 🐄
The texture was so unique—firm and chewy, but absolutely delicious with the sauce! 😋
I'm curious, do people eat this specific part in your country? Or is it something unique to Japanese/Korean BBQ culture? Also, it made me think… is BBQ truly the universal language of food? 😂🔥
Let me know what you think!
by Pikopiko_director
6 Comments
What did you pay for it?
I’ve only ever had it once and it was part of a larger meal which I was treated to.
I remember it being quite unique but nothing I felt I would pay premium for, but I can imagine it being expensive considering there’s only like 100grams per COW.
I hadn’t heard of it so I googled:
“In Japanese yakiniku (BBQ), Yan (ヤン) refers to the reticulo-omasal orifice, which is the muscle connecting the second stomach (reticulum/hachinosu) and the third stomach (omasum/senmai).”
I don’t think I’ve ever come across this cut but I’d be happy to try it if I could buy a small portion. I’m not great with chewy cuts like oesophagus.
lol you paid a luxury tax for an offal cut
is it like tripe?
So yummy cow ass hole?
Why are you using ai to write your responses