In many countries, beef tongue is used in a variety of dishes. In Japan, the beef tongue is called 牛タン, which combines the word Ox in Japanese and the Japanese pronunciation of the tongue. It is a popular menu in Japanese barbecue restaurants to slice the soft part of the beef tongue and grill it. Other dishes of Japanese barbecue are usually served with a soy sauce-based sauce called Dare(タレ), and beef tongue is often served with salt, so this salt is also called tongue salt(タン塩). When eating the beef tongue, we can also sprinkle lemon juice or put chopped green onions to eat together. Beef tongue is Sendai (Location of Miyagi Prefectural Office) speciality cuisine.

Salt-grilling, or "shioyaki," is one of the fundamental methods of Japanese grilling. "Shio" means salt, and "yaki" means grill — this cooking method involves sprinkling salt over the ingredient before grilling, and it's commonly used for fish and other seafood. For white-fleshed or small fish, it’s best to salt them right before grilling. For oily or blue-backed fish, it's recommended to salt them 30 minutes to 1 hour in advance. In either case, any moisture that comes out should be wiped off before cooking. When grilling fish, a metal skewer (called kanagushi) is often used. There are various techniques and names for how to insert the skewer. For example, "Odori-gushi" (also known as "Uneri-gushi") is a method where the fish is skewered in a way that makes it appear to be swimming on the plate. The body is bent in a wave-like shape, and the tail is lifted. " Nobori-gushi" is a similar method, named after the idea of swimming upstream, and it's typically used for river fish. Other methods include "Hira-gushi," which keeps the fish straight while grilling, and "Nihon-gushi," which uses two skewers to grill large fish like sea bream without cutting them.

Matsusaka beef (Matsusaka-ushi) is a renowned brand of beef produced in Matsusaka City, Mie Prefecture, Japan. While the area is sometimes called "Matsuzaka," this stems from the fact that both "Matsusaka" and "Matsuzaka" were used interchangeably from the Edo period until the administrative district name was revised in 2005. Although Matsusaka beef is also referred to as "Matsusaka-gyu," the producers in Mie Prefecture consistently use "Matsusaka-ushi." Matsusaka beef comes from black-haired Wagyu cows and must be from a female cow that has never given birth. Additionally, the cattle must be registered in the Matsusaka beef individual identification management system and raised for a certain period within the designated production area specified by Matsusaka City, and finally, must be finished in that same region. Compared to imported beef, Matsusaka beef offers a richer aroma when cooked and contains more unsaturated fatty acids than regular Wagyu. Popular dishes include sukiyaki, shabu-shabu, and steak, where the deep fragrance and rich flavor of the beef can be fully enjoyed.

The sirloin is one of the most popular cuts of beef. It is located in the back of the loin and is characterized by its moderate fat and tenderness. The sirloin is part of the "short loin" and lies between the ribeye and the tenderloin. This cut is especially delicious as a steak, offering a juicy and flavorful taste. There are several theories about the origin of the name "sirloin." One of them is that King Charles II of England named this cut "Sir Loin." Whether this story is true or not is uncertain, but the name "sirloin" has since become widespread. Sirloin is used in various dishes, including grilled meat, steaks, and roast beef. It is particularly popular as a steak, and when cooked properly, its umami can be maximized. To enjoy the texture and flavor of the meat, it is often simply seasoned with salt and pepper. The sirloin is an indispensable cut of beef used in everything from home cooking to high-end restaurants.

The outside skirt, known as ハラミ (harami) in Japanese, is a beef cut taken from the diaphragm muscle of the cow. It is a long, flat piece of meat, known for its rich flavor and tenderness. The outside skirt is located near the cow's belly, specifically between the chest and the abdominal muscles. This cut is favored for its marbling and the intense beefy taste it provides. It's often used in grilling and barbecuing due to its ability to retain flavor and moisture when cooked over high heat. Popular dishes include fajitas, Korean bulgogi, and Japanese yakiniku.

Chateaubriand is considered the most premium cut of beef tenderloin. It is named after François-René de Chateaubriand, a French writer and diplomat who was active during the tumultuous period of the early 19th century following the French Revolution. This dish is said to have been first created in a famous restaurant in Paris in the early 19th century, and it is believed that Montmirail, Chateaubriand's personal chef, invented it. Chateaubriand is prepared using the central part of the beef tenderloin (fillet). This part is very tender, has little fat, and is highly flavorful. Chateaubriand is mainly used in gourmet steak dishes. It is cooked using thick cuts of tenderloin steak, where the outside is made crispy and the inside is tender and juicy. It is typically served with Béarnaise sauce or other high-end sauces. The dish is prepared by cutting the meat into thick pieces, searing the outside at high heat to make it crispy, and then cooking it slowly at a low heat to ensure the inside is tender and juicy. This method ensures that the meat is crispy on the outside and tender and juicy on the inside.