Beef Horumone 牛ホルモン (ギアラ) 1 PC

Beef Horumone 牛ホルモン (ギアラ) is the fourth stomach of cattle, anatomically known in English as the abomasum. In Japanese yakiniku and horumon cuisine, this beef offal cut is commonly called ギアラ (Giara) and is also known as 赤センマイ / アカセン.

Unlike ミノ (first stomach), ハチノス (second stomach), and センマイ (third stomach), the ギアラ is the cow’s true glandular stomach. In the living animal, its role is similar to the human stomach: digestive material enters the abomasum after passing through the first three stomach compartments, where it is mixed with stomach acid and digestive enzymes before moving to the small intestine.

What Part of the Cow Is ギアラ?

Cattle have four stomach compartments:

• 第一胃 – ミノ (Rumen): the largest fermentation chamber.
• 第二胃 – ハチノス (Reticulum): works with the rumen and helps with cud formation.
• 第三胃 – センマイ (Omasum): absorbs water and water-soluble substances.
• 第四胃 – ギアラ (Abomasum): the true stomach, where acid and enzymatic digestion takes place.

Therefore, Beef Horumone 牛ホルモン (ギアラ) should not be confused with beef intestine or the other three stomach sections. It is specifically the fourth stomach / abomasum.

Appearance & Texture

ギアラ has a comparatively smooth, thin surface with large folds. Its appearance is different from the honeycomb structure of ハチノス or the numerous thin layers of センマイ.

When properly prepared and cooked, Beef Horumone ギアラ provides the distinctive chewy texture and rich character associated with Japanese horumon dishes. Cooking time and preparation method can significantly change the final texture.

Popular Ways to Cook Beef Giara

Beef Horumone 牛ホルモン (ギアラ) can be prepared in several Japanese and international cooking styles.

• Yakiniku 焼肉: Cut into suitable pieces, season or marinate, and grill thoroughly.
• Horumon-yaki ホルモン焼き: Grill with a savory miso, soy sauce, garlic, or spicy seasoning.
• Motsunabe もつ鍋: Add to a rich hotpot together with vegetables and seasoning.
• Stewed dishes: Slow cooking can soften the characteristic texture while allowing the meat to absorb the flavor of the broth.
• Curry: Suitable for South Asian-style beef offal curries with onions, ginger, garlic, and spices.
• Spicy stir-fry: Can be sliced and cooked with onions, peppers, cabbage, garlic, and chili.

Preparation

Giara is beef offal and should be fully cooked before eating. Depending on your recipe and personal preference, it may be rinsed, trimmed, briefly blanched, and then sliced before grilling, simmering, or stir-frying.

For stewed dishes, a longer cooking time can help produce a softer texture. For yakiniku, smaller cuts make the product easier to grill evenly.

Product Information

• Product: Beef Horumone / Beef Giara
• Japanese name: 牛ホルモン（ギアラ）
• Anatomical name: Abomasum
• Body part: Fourth stomach of cattle
• Other Japanese names: 赤センマイ / アカセン
• Category: Beef offal / beef stomach
• Quantity: 1 PC
• Suitable for: Yakiniku, horumon-yaki, hotpot, stews, curry and stir-fried dishes

Halal Beef from Al Modina

Al Modina provides halal beef and halal food products for customers across Japan. This Beef Horumone 牛ホルモン (ギアラ) is an excellent option for customers looking for a traditional beef offal cut suitable for Japanese yakiniku as well as South Asian and other international recipes.

Explore more products in our Halal Beef in Japan collection.

For anatomical information about cattle digestion and the function of the abomasum, see the MSD Veterinary Manual.

Frequently Asked Questions

What is ギアラ?

ギアラ is the fourth stomach of a cow. Its anatomical English name is the abomasum.

Is ギアラ the same as ミノ?

No. ミノ is the cow’s first stomach or rumen, while ギアラ is the fourth stomach or abomasum. They have different structures, functions, appearances and textures.

Is ギアラ an intestine?

No. ギアラ is a stomach compartment, not an intestine. After food passes through the abomasum, it continues into the small intestine.

Why is the abomasum called the “true stomach”?

The abomasum functions most similarly to the stomach of humans and other non-ruminant animals. It releases acid and digestive secretions that chemically digest food before it enters the small intestine.

What is another Japanese name for ギアラ?

ギアラ is also commonly called 赤センマイ (Akasenmai) or アカセン (Akasen).

How can I cook Beef Horumone ギアラ?

It can be grilled for yakiniku or horumon-yaki, simmered in hotpot or stew, stir-fried, or prepared in a seasoned curry. Always cook beef offal thoroughly before eating.

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日本語説明

牛ホルモン（ギアラ）とは？

ギアラは牛の第四胃にあたる部位で、英語では Abomasum（アボマスム） と呼ばれます。牛には第一胃から第四胃まで4つの胃区画があり、ギアラはその最後に位置する胃です。

第一胃の「ミノ」、第二胃の「ハチノス」、第三胃の「センマイ」とは異なり、第四胃であるギアラは「真胃」とも呼ばれます。胃酸や消化酵素による消化が行われるため、人間の胃に最も近い働きをする部分です。

ギアラは赤センマイ、アカセンと呼ばれることもあります。表面は比較的なめらかで薄く、大きなひだがあるのが特徴です。

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ギアラ特有の食感と味わいを、焼肉から煮込み料理まで幅広いメニューでお楽しみいただけます。牛内臓肉のため、必ず十分に加熱してからお召し上がりください。