Wagyu Beef Cuts

Each cut of Wagyu offers a unique flavor and texture.


Understanding the characteristics of each part helps you appreciate the depth and richness of Wagyu even more.

Here’s a simple guide to the key cuts.

Explore the exquisite world of Wagyu beef cuts and discover their unique flavors

Understanding wagyu Beef

: An Introduction to Premium Cuts

✔️ Ribeye / Sirloin

  • Known for its abundant marbling, this cut is tender and rich in flavor. The fat melts beautifully during cooking, resulting in a juicy, buttery texture and a deep, savory taste that lingers on the palate.

✔️ Tenderloin

  • The most tender cut of Wagyu. It has very little fat and a fine grain, offering a soft, melt-in-your-mouth experience. Its mild, elegant flavor makes it a refined choice for discerning tastes.

✔️ Striploin

  • Balanced between lean meat and fat, this cut has a pleasant chew and a rich, nutty flavor. It delivers a satisfying texture and a deep, beefy aroma with every bite.

✔️ Outside Skirt

  • Though it has a coarser grain, this cut boasts bold flavor and intense beefiness. Juicy and savory, it develops even more character as you chew, making it a favorite for those who love a hearty taste.

✔️ Brisket Point

  • This cut features alternating layers of fat and lean meat, giving it a unique texture and depth of flavor. It’s especially juicy when cooked properly, with a satisfying, hearty richness.

✔️ Short Rib

  • Packed with fine marbling, short rib is both juicy and pleasantly chewy. Its rich, full-bodied flavor is unmistakable and well-loved by Wagyu fans.

✔️ Chuck Flap Tail

  • A tender yet slightly firm cut with a fine grain. It’s known for its juicy texture and savory depth, highlighting the natural taste of the beef rather than relying on fat.

✔️ Chuck Flap (Zabuton)

  • One of the most marbled cuts of Wagyu. Extremely rich and buttery, it almost melts upon contact with the tongue. Just a small amount delivers a luxurious, full-flavored experience.