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Sotomomo
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| Derived from the outer thigh of the cow, Sotomomo - "Soto" meaning outer in Japanese - is a cut with minimal fat marbling, a unique layered texture, and a chewy yet tender mouthfeel. Despite being the leanest part, it is highly versatile and pairs well with sauces, making it an excellent ingredient for yakiniku, shabu-shabu, sukiyaki, and stew. The Eye of Round, a specific portion of Sotomomo, can even be sliced into steaks.
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