The Complete Guide to Wagyu Cuts
Chia sẻ
In Japan, every part of a Wagyu animal is prized and cooked in its own way. The famous steak cuts are only a small part of the animal. This guide covers all 14 cuts we sell, so you can choose the right one for every meal.
Remember: the grade (A4 or A5) applies to the whole animal. Hard-working muscles, such as the legs and shoulder, naturally carry less marbling than the back. That's normal. You can also explore the cuts on our interactive cut chart.
Quick chooser
| If you want... | Choose |
|---|---|
| A classic luxury steak | Sirloin, ribeye, fillet |
| Good-value steak | Rump, chuck roll |
| Yakiniku (Japanese barbecue) | Short rib & plate, chuck rib, chuck roll, rump, knuckle |
| Shabu-shabu or sukiyaki | Top round, chuck roll, neck, bottom round, sirloin |
| Slow cooking and stews | Brisket, shank, neck, short rib |
| Stir-fries | Rump, shoulder clod, knuckle |
The prime steak cuts
Sirloin (サーロイン, saaroin)
Where: the back, behind the ribs. Marbling: very high. Eats like: the classic Wagyu steak, with a firm-but-tender bite and deep, buttery flavour. A strip of fat often runs along one edge. Best for: pan-seared steak, teppanyaki, sukiyaki. Shop sirloin
Ribeye (リブロース, ribu-roosu)
Where: the middle of the back, over the ribs. Marbling: the richest of the steak cuts. Eats like: intensely juicy and rich, with a mix of muscles and textures. Best for: pan-seared steak, sharing, teppanyaki. Shop rib eye
Fillet / tenderloin (ヒレ, hire)
Where: under the sirloin. It barely works, so it is the most tender cut on the animal. Marbling: finer and lighter than sirloin or ribeye. Eats like: extremely soft, clean and delicate. Many people find it easier to eat a larger portion. Best for: a light sear with sea salt, special occasions. Shop fillet
Great-value steaks and yakiniku cuts
Rump (ランプ, ranpu)
Where: the top of the hip. Marbling: moderate. Eats like: a beefier steak with a pleasant bite. A favourite in Japan for its balance of lean and fat. Best for: quick steaks, yakiniku, stir-fries. Shop rump
Chuck roll (肩ロース, kata-roosu)
Where: the top of the shoulder, running into the rib. Marbling: high. Eats like: rich and flavourful with a little more chew than ribeye. One of the best-value cuts. Best for: yakiniku, sukiyaki, shabu-shabu, slow braising. Shop chuck roll
Chuck rib (チャックリブ)
Where: the ribs nearest the shoulder. Marbling: high. Eats like: bold and juicy, crisps up beautifully on a grill. Best for: Korean-style barbecue, yakiniku, braising. Shop chuck rib
Short rib & plate (トモバラ, tomobara)
Where: the belly side of the ribs. In yakiniku restaurants this is karubi. Marbling: very high. Eats like: rich, buttery and caramelised when grilled. Best for: yakiniku, Korean barbecue, braising. Shop short rib & plate
Shoulder clod (ウデ, ude)
Where: the shoulder, lower down the front. Marbling: moderate. Eats like: juicy and versatile with a beef-forward taste. Best for: stir-fries, yakiniku, roasting. Shop shoulder clod
Lean cuts for thin slicing
Knuckle (シンタマ, shintama)
Where: the front of the back leg, above the knee. Marbling: light. Eats like: clean and tender when sliced thin. Best for: thin yakiniku slices, stir-fries, light grilling. Shop knuckle
Top round (内モモ, uchi-momo)
Where: the inside of the back leg. Marbling: light. Eats like: lean, delicate and soft when sliced paper-thin. Best for: shabu-shabu, sukiyaki, thin-slice grilling. Shop top round
Bottom round (外モモ, soto-momo)
Where: the outside of the back leg. Marbling: light. Eats like: firmer, with robust beef flavour. Best for: sukiyaki, marinated yakiniku, slow cooking. Shop bottom round
Slow-cooking cuts
Brisket (肩バラ, kata-bara)
Where: the lower chest. Marbling: high, with connective tissue. Eats like: spoon-tender and rich after slow cooking. Best for: braising, smoking, stews. Shop brisket
Shank (スネ, sune)
Where: the lower legs. Marbling: low, but full of collagen. Eats like: silky and gelatinous after long cooking. Makes a superb broth. Best for: stews, Japanese simmered dishes, osso buco. Shop shank
Neck (ネック)
Where: in front of the shoulder. Marbling: moderate, fine. Eats like: deep beef flavour. Tender when sliced very thin or cooked slowly. Best for: slow simmering, thin-sliced shabu-shabu, yakiniku. Shop neck
