This cut refers to the inner part of the cow’s round (thigh). It is located in the central area of the round, characterized by low fat content, minimal sinew, and a rich lean texture. The name may vary depending on region or industry, but it is universally known as a high-quality lean cut. “Marushin” (also known as “Shinshin”) is one of the most tender parts of the round, situated next to the tenderloin and inside round. It features fine muscle fibers and moderate elasticity, with little fat, making it a healthy choice. Its deep umami flavor and clean, light taste make it popular among those who prefer less fatty beef. This cut is ideal for yakiniku (grilled beef), steak, roast beef, or shabu-shabu. When sliced thinly and lightly grilled, it becomes tender and juicy. To enjoy its natural flavor, it’s recommended to season simply with salt or wasabi. Marushin/Shinshin is especially favored by those who enjoy lean beef or follow a health-conscious diet. With its smooth texture and rich taste that deepens as you chew, it is considered a premium-quality cut.