Beef cheek meat is located in the cheek part of the cow. Due to its high activity level, it contains a lot of fibers and is tough, but it can become very tender and have a rich flavor depending on the cooking method. It is mainly used in braised dishes, stews, and braising. In Japanese, "hoho" (頬) in "hohoniku" means cheek. Beef cheek meat is also called tenniku (天肉) or tsurami (ツラミ), both referring to parts of the cow's face, but there are slight differences. Tenniku refers to the meat near the temple, while tsurami is a mixture of subcutaneous fat and muscle from the cow's cheek. "Tsura" (面 つら) means face, and "mi," as in sashimi, means flesh. These parts have different textures and flavors, and it is important to bring out their characteristics through appropriate cooking methods. Beef cheek meat is suitable for braised dishes, tenniku is good for grilling or stir-frying, and tsurami is especially delicious when grilled.

Zabuton is a part of the chuck roll of beef, located below the Kurashita. Specifically, it refers to the meat in the ribeye portion. This cut is located near the shoulder and is a rare part, with only about 3 to 4 kilograms obtainable from a single cow. Zabuton and Haneshita refer to the same part, known as Haneshita in Kansai and Zabuton in Kanto. The name "Zabuton" comes from its shape, which resembles a traditional Japanese cushion (zabuton). The name "Haneshita" literally translates to "below the wing," reflecting its anatomical position. Considering the cow's anatomical structure, Haneshita is located near the shoulder, between the torso and shoulder, under the "wing-like" structure. This part is known for being very tender and juicy compared to other parts of the chuck roll. It has a good amount of marbling, making it the "most marbled" part of wagyu beef. It is very popular for yakiniku (grilled meat) and steaks. Especially recommended for charcoal grilling or grilling, where you can enjoy its delicious aroma and taste.