The Tomosankaku is a part of the Shintama (新玉) section of the cow, located at the upper part of the femur. This cut is triangular in shape and well-balanced between fat and lean meat. Due to moderate exercise, the muscle fibers are fine, making the meat very tender. It has beautiful marbling, rich flavor, and is juicy, making it suitable for grilling, steak, sukiyaki, and shabu-shabu. For grilling, simply seasoning with salt and pepper allows you to enjoy its rich flavor. When cooking as a steak, it is best to grill it at high heat for a short time to make the exterior crispy and the interior juicy. It also excels in slow-cooked stew dishes, bringing out its full flavor.