Wagyu beef has become synonymous with luxury and indulgence in the culinary world. Originating in Japan, this exceptionally marbled beef commands astronomical prices and generates incredible hype. But what exactly makes wagyu so special, and what are the most prized cuts? Let’s explore the unique characteristics of wagyu and break down the top cuts any beef connoisseur should know.
What is Wagyu Beef?
Wagyu simply means “Japanese cow”. The term refers to four Japanese cattle breeds – Japanese Black, Japanese Brown, Japanese Shorthorn, and Japanese Polled. However, it is the Japanese Black, known as Kuroge Washu, that produces the highly coveted wagyu beef. These cattle are revered for their intense marbling, or fine webs of fat within the meat, resulting in unparalleled tenderness and succulence.
The cattle are raised under strict protocols focused on breeding feeding and wellbeing. Their genetics predispose them to ample marbling, while custom diets enhance flavor and fat content. The result is a beautifully marbled beef acclaimed for melt-in-your-mouth texture and buttery, umami-rich taste.
Top Wagyu Cuts
Now let’s explore some of the most prized wagyu cuts any beef aficionado should be familiar with:
Ribeye
Hailed as the king of steaks the ribeye comes from the rib section between the chuck and loin. It boasts heavy marbling and a robust beefy flavor. The ribeye contains the spinalis dorsi muscle known as the ribeye cap, which is the most densely marbled and flavorful portion that melts during cooking. Wagyu ribeyes are deeply luxurious.
Striploin
Coming from the short loin the striploin offers a perfect balance of marbling and leanness. It has a full robust flavor while remaining tender. Striploin steaks are very versatile, doing well with quick, high-heat cooking or slower methods. Wagyu striploin provides a more delicate marbling than the ribeye.
Tenderloin
The tenderloin, home to cuts like filet mignon, is the most tender muscle. Wagyu tenderloin has a milder flavor but showcases incredible tenderness. Its fine marbling provides plenty of juice and depth. The tenderloin’s compact size also makes it one of the priciest wagyu cuts.
Sirloin
Taken from the hip region, the sirloin offers a balance of tenderness and richness at a more affordable price. It has moderate marbling resulting in great wagyu flavors. Top sirloin makes an excellent steak or roast.
Brisket
The brisket comes from the chest and contains high marbling. It has tremendous moisture and beefiness when smoked or braised. Wagyu brisket melts in the mouth while delivering rich, concentrated flavors.
Chuck Roll
This comes from the shoulder or chuck prized for its balance of leanness and fat. The chuck roll has wonderful versatility as a roast, steak, or for stewing. Wagyu chuck roll imparts a distinctive juicy, fatty mouthfeel with full flavor.
Short Ribs
Cut from the rib area, wagyu short ribs contain high marbling and collagen. Their incredible richness shines through with slowly braising. The meat becomes fall-off-the-bone tender while saturating with its own juices.
Skirt Steak
From the diaphragm, the thin skirt steak has intense beefiness. Known to be tough, wagyu skirt steak remains tender thanks to ample fat between its long fibers. It excels quickly seared or grilled.
Flank Steak
The flank comes from the belly and is packed with flavor. Typical flank steak requires careful cooking but wagyu flank has a soft, succulent texture. It can be grilled fast over high heat or sliced thinly across the grain.
Sourcing Quality Wagyu
With many wagyu cuts now available globally, quality sourcing is key. Look for reputable ranches with documented breeding and feeding practices to guarantee authentic, well-marbled wagyu. Grading systems like BMS and beef quality marks offer further assurances.
No matter which cut you choose, wagyu beef provides an extraordinary culinary experience. From classic steaks to braises and beyond, wagyu elevates any dish to new heights of decadence. So next time you’re craving beef, reach for the most luxurious option and indulge in incredible wagyu.
Rib and Plate
Recommended for: Yakiniku, Stir-Fry, Yakitori The rare inside skirt is located near the diaphragm, and looks like ribbons of meat and marbling. It has a higher fat content even though it is a tougher cut, offering a juicier flavour. It is versatile, suitable for grilling or stir-fry.
Recommended for: Shabu-Shabu, Sukiyaki What cut makes a simple plate for hotpot? The short plate, also known simply as the beef plate. It lies at the Wagyu cows belly. The lean and beefy short plate is prepared with minimal trimming of fat.
Recommended for: Yakiniku, Shabu-Shabu, Sukiyaki The eye of the ribeye. This is the closest rib to the cow’s back and often sold together with the ribeye, but butchers have turned the rib cap into its own delightful cut. The rib cap’s marbling is intense.
Recommended for: Steak, Yakiniku, Sukiyaki, Sandwich, Yakitori The ribeye is one of the most popular and best steaks. When the bone is attached, it is the tomahawk steak (see below). The ribeye is beefy with juicy fat, and a versatile cut you can use for most dishes.
Recommended for: Yakiniku, Shabu-Shabu, Sukiyaki Were repeating the rib just to be clear that this short rib comes from the rib section of the cow and not the front. Its also the less expensive short rib for yakiniku slices (but still one of the finest!), plus it can also be a great choice for hotpot.
Recommended for: Steak The short loin is located behind the ribs. Compared to the rib-eye, it is leaner and has less fat, which makes heartier steaks. The short loin is also more affordable. Short loin cuts closer to the front come bone-in to make T Bone Steaks. Porterhouse steaks are cut from the rear end of the short loin.
Recommended for: Steak, Yakiniku, Shabu-Shabu, Sukiyaki, Stir-Fry, Yakitori The sirloin is one of the basic cuts youve probably heard of. This cut is well-marbled and tender, the middle ground between the tenderloin and rib-eye. We prefer to focus on other cuts because they highlight the intensity of different flavours better.
Recommended for: Steak, Yakiniku, Shabu-Shabu, Sukiyaki, Stir-Fry, Yakitori, Sandwich The striploin comes from a portion of the short loin, and is more marbled and more luxurious than the sirloin. Despite being a high-grade cut, striploin steaks are still cheaper than rib-eye steaks. Most retail shelves stock the striploin.
Recommended for: Steak, Yakiniku, Yakitori Behold the incredible filet mignon. Each cow only yields a small amount of this cut which has the most tender muscle. Its flavours give out robust umami. It goes without saying that tenderloin steaks are the best.
Recommended for: Steak, Yakiniku, Stew Heres the trinity of cuts thats delightful as a steak, yakiniku slices as well as the most indulgent beef chunks you can cook. The tri-tip is named after its triangular shape, cut from the bottom of the sirloin.
The History of Wagyu in the USA
Courtesy of Colorado State University
Why Wagyu Beef Is So Expensive | So Expensive
FAQ
What cut of beef is Wagyu?
Sirloin is the most typically sought after cut of wagyu beef as it boasts fine marbling. Ribeye is another hugely popular cut as it is highly marbled and has great fat content. Rib cap is a great option as it offers the best of both the tenderloin and rib eye area.
Why is Wagyu beef so special?
Wagyu beef, originating from Japan, is renowned for its extraordinary marbling, which results in unmatched tenderness and a rich buttery flavour.May 9, 2024
Is Wagyu beef sirloin or ribeye?
If you want to experience wagyu in the best way possible we would suggest the ribeye. Cooking Tips: To ensure the best taste for your wagyu steaks, we recommend to serve them medium rare. Make sure you rest the steak for as long as you cook it to allow the juices to absorb into the meat.
Can you get 100% Wagyu beef in America?
We believe in raising and providing the highest quality 100% Full Blood Wagyu Beef possible in the United States. ALL of our Wagyu Cattle are 100% Full Blood and registered with the American Wagyu Association. Our Full Blood Wagyu are born, raised and finished right on our farm.