Yoshida

For a taste of how lean beef varies from cut to cut, try the “3-cut lean beef platter”. The menu says it features 3 recommended shoulder and round cuts of the day, and can be enjoyed with salt or sauce. It also warns that thinly sliced meat is easy to overcook, so this is a platter to savour while keeping an eye on the grill. One diner who ordered it said the marbling was just right, keeping the meat from feeling too rich, and that the cuts differed in both texture and flavour. Another described lightly grilling the generous slices and eating them with wrap vegetables, green chilli and raw garlic. You can focus on the character of each cut, or change up the flavours with vegetables and condiments.

If you would rather choose individual cuts, salt-seasoned tongue and skirt steak are worth considering. Since tongue can overcook easily, the menu recommends searing it briefly on the surface and eating it promptly. One diner enjoyed its crisp, browned exterior and satisfyingly firm texture. For skirt steak, the menu recommends medium-rare; another diner noted the springy texture of the thick-cut meat. With suggested cooking guidance for both, they are easy additions to a platter.

For offal, there is also a daily-changing assorted platter. One version brings 5 kinds together on a single plate, while another features 4 recommended kinds—both are a good way to compare several cuts before ordering them individually. Lunch sets are available too, with lean beef or offal at their centre. At Yoshida, you can build your meal around a mixed platter or add the individual cuts that catch your eye, depending on what you feel like eating that day.