The outside skirt, known as ハラミ (harami) in Japanese, is a beef cut taken from the diaphragm muscle of the cow. It is a long, flat piece of meat, known for its rich flavor and tenderness. The outside skirt is located near the cow's belly, specifically between the chest and the abdominal muscles. This cut is favored for its marbling and the intense beefy taste it provides. It's often used in grilling and barbecuing due to its ability to retain flavor and moisture when cooked over high heat. Popular dishes include fajitas, Korean bulgogi, and Japanese yakiniku.

Tendon muscles refer to bovine tendons and their surrounding muscles. The palate is translucent and sticky. It can be used as soup or brine. Cow tendons distributed in Japan include various parts such as knees, neck tendons, and diaphragms, and the Achilles tendon is especially called "牛すじ." Originally, すじwas used in Western Japanese restaurants such as Kansai and Kyushu, and was distributed nationwide by convenience store chains using Gyeji as a fish cake ingredient. In Japan, fish cakes are used in various dishes such as curry, stew, Eohoyaki, and Japanese fried buckwheat noodles. Chewy and stout, it takes a long time to cook.