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TOP / WAGYU KNOWLEDGE

Wagyu Cuts/Parts

BOTTOM ROUND BRISKET CHUCK RIB CHUCK ROLL CLOD CUTS & PARTS KNOWLEDGE KNUCKLE NECK RIB EYE RUMP・TOP SIRLOIN BUTT SHANK SHORT PLATE・FLANK SHORT RIBS・FLAP MEAT STRIP LOIN TENDER LOIN TOP ROUND

Wagyu Articles

ARITA WAGYU EVENTS HALAL WAGYU KANADE WAGYU Mogami Wagyu NAKAYAMA KUROUSHI RECIPES WAGYU WAGYU CUTS WAGYU GRADING WAGYU SCIENCE WORLD STEAK CHALLENGE

LATEST

CLOD

CHUCK TENDER

2026.01.12
CHUCK ROLL

CHUCK ROLL

2026.01.12
RIB EYE

RIB EYE

2026.01.12
RUMP・TOP SIRLOIN BUTT

RUMP・TOP SIRLOIN BUTT

2026.01.12
CLOD

CLOD

2026.01.12
STRIP LOIN

STRIP LOIN

2026.01.12
TENDER LOIN

TENDER LOIN

2026.01.12
CUTS & PARTS KNOWLEDGE

A Guide to Wagyu Beef Cuts: Characteristics & Best Uses

2026.01.12
WAGYU SCIENCE

The Science of Umami: Why Wagyu Fat Melts at 40°C

2026.01.11
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