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A Guide to Wagyu Beef Cuts: Characteristics & Best Uses

wagyu cut parts

Wagyu beef is world-renowned for its intricate marbling (sashi), buttery texture, and rich “Wagyu aroma.” To help you make the most of this premium ingredient, here is a guide to the characteristics of 15 key cuts and the best ways to prepare them.

Wagyu cuts parts

Source: Japan Livestock Products Export Promotion Association (Incorporated Association)
https://jlec-pr.jp/ebook/cutting/en/

 

1. TENDERLOIN (He-re / Fillet)

  • Characteristics: The most tender and premium cut, accounting for only about 3% of the cow. It is lean yet incredibly soft because the muscle is rarely exercised.

  • Best For: Steak, Chateaubriand, Beef Katsu (Cutlet).

2. STRIP LOIN (Sirloin)

  • Characteristics: Known as the “King of Steaks.” It features a fine balance of marbling and a rich outer layer of fat that provides intense sweetness and flavor.

  • Best For: Premium Steaks, Roast Beef, Luxury Sukiyaki.

3. RIB EYE (Ribu-rosu)

  • Characteristics: Located between the Chuck Roll and Strip Loin. It is famous for its high fat content and beautiful “frost-like” marbling. It offers a melt-in-your-mouth experience.

  • Best For: Ribeye Steaks, Shabu-shabu, Sukiyaki.

4. CHUCK ROLL (Kata-rosu)

  • Characteristics: One of the largest cuts from the shoulder to the back. It has a deep, savory flavor with moderate marbling and a satisfying texture.

  • Best For: Sukiyaki, Shabu-shabu, Yakiniku (Japanese BBQ).

5. CLOD (Ude / Shoulder)

  • Characteristics: A lean, flavorful muscle with a deep color. It is rich in gelatinous tissue and collagen, providing a complex “beefy” taste.

  • Best For: Braising, Stews, Curry, or Thinly Sliced BBQ (Mizuji/Top Blade).

6. NECK (Nekku)

  • Characteristics: A highly exercised, lean muscle. While the texture is tougher, it is packed with extractives and collagen that develop deep flavors when cooked slowly.

  • Best For: Beef Stew, Soup Stock, Ground Beef (Hamburger Steaks).

7. BRISKET (Mae-bara)

  • Characteristics: Located on the lower chest. It is characterized by thick fibers and significant fat layers. It becomes incredibly tender and juicy when slow-cooked.

  • Best For: Smoked Brisket, Slow-braised Dishes, Gyudon (Beef Bowls).

8. SHORT PLATE & FLANK (Tomo-bara / Plate)

  • Characteristics: The classic “Bara” (rib) cut. It consists of alternating layers of lean meat and fat. It is the go-to cut for those who love the sweet taste of Wagyu fat.

  • Best For: Yakiniku (Kalbi), Gyudon, Stir-fry.

9. SHORT RIBS & FLAP MEAT (Kainomi)

  • Characteristics: A rare part of the plate located near the tenderloin. It offers the rich flavor of ribs combined with the delicate tenderness of the fillet.

  • Best For: High-quality Yakiniku, Small Steaks.

10. TOP ROUND (Uchi-momo)

  • Characteristics: The leanest part of the hindquarter. It has a uniform texture and is very low in fat, making it a healthy choice for red meat lovers.

  • Best For: Roast Beef, Tataki (Searing), Lean Steaks.

11. BOTTOM ROUND (Soto-momo)

  • Characteristics: Slightly tougher than the top round due to muscle development. It has a coarser grain but offers a robust, hearty beef flavor.

  • Best For: Slow-cooking, Shigure-ni (Simmered Beef), Corned Beef.

12. RUMP & TOP SIRLOIN BUTT (Ranpu)

  • Characteristics: A versatile cut from the hip. It is very tender for a lean cut and lacks the “heaviness” of fattier parts, allowing the natural flavor of the meat to shine.

  • Best For: Steaks, Roast Beef, Yakiniku.

13. KNUCKLE (Shintama)

  • Characteristics: A round muscle from the thigh. It is lean and tender, containing prized sub-cuts like “Shin-shin.”

  • Best For: Lean Steaks, Roast Beef, Premium Red-Meat Yakiniku.

14. CHUCK RIB (Sankaku-bara / Triangle Flank)

  • Characteristics: Often considered the “King of Kalbi.” It is the most marbled part of the ribs and is incredibly rich and buttery.

  • Best For: Premium Yakiniku (Special Kalbi), Wagyu Nigiri Sushi.

15. SHANK (Sune)

  • Characteristics: The lower leg portion. It is very tough and full of tendons, but these transform into soft gelatin when simmered for a long time.

  • Best For: Beef Bourguignon, Pot-au-feu, Osso Buco.

Author
NIKUJILLE
At NIKUJILLE, I share the joy of premium Wagyu with the world. I specialize in ethically sourced beef, such as Arita Wagyu, produced without hormones or antibiotics. By bridging the gap between producers and chefs, I advocate for sustainable practices and a 'zero-waste' approach to every precious cut.