Tried ‘Yan’ (a rare beef cut) for the first time at Japanese BBQ! 🥩✨

I recently went to Yakiniku (Japanese BBQ) and tried a part called "Yan" for the first time. Apparently, it's a very rare cut located between the second and third stomachs of a cow. 🐄

The texture was so unique—firm and chewy, but absolutely delicious with the sauce! 😋

I'm curious, do people eat this specific part in your country? Or is it something unique to Japanese/Korean BBQ culture? Also, it made me think… is BBQ truly the universal language of food? 😂🔥

Let me know what you think!