Types of Wagyu Cuts
Explore the unique character of every premium slice
Japanese Wagyu isn’t just known for its marbling — each cut offers a distinct balance of texture, flavor,and culinary versatility. Here's a guide to the most common cuts found in high-quality Wagyu collections.
Ribeye
(リブロース)
Texture: Rich, tender, and generously marbled
Best for: Grilling, pan-searing, or sous-vide
Flavor profile: Ribeye is celebrated for its high fat content, resulting in a
melt-in-your-mouth experience with bold umami and a buttery finish. The marbling ensures that each
bite is juicy and full of flavor.
Cooking Tip: Cook quickly over high heat to sear the outside while preserving a
pink, juicy center. Let it rest before slicing to retain its moisture.
Striploin
(サーロイン)
Texture: Juicy and balanced between lean meat and marbled fat
Best for: Sukiyaki, teppanyaki, or roasting
Flavor profile: Striploin offers a luxurious bite with a satisfying chew. It carries slightly less fat than ribeye but retains excellent flavor and tenderness.
Cooking Tip: Thin slices are ideal for sukiyaki. If grilling or searing, a quick flash on each side works best.
Tenderloin / Filet
ヒレ
Texture: Incredibly tender and lean
Best for: Fine dining experiences, medallions, or sous-vide
Flavor profile: With minimal fat, the filet boasts an elegant and subtle beef flavor. Its buttery softness makes it one of the most sought-after cuts.
Cooking Tip: Cook with care—just to medium-rare—to avoid overcooking. Serve with light seasoning or truffle salt.
Chuck Roll
ロース
Texture: Firm but evenly marbled, delivering consistent tenderness with a hearty chew.
Best For: Hotpot slices, stews, roasts, or pulled beef.
Flavour Profile: Robust and hearty beef flavour layered with gentle fattiness. Even marbling maintains juiciness, producing warming, comforting depth ideal for slow-cooked dishes, hotpot slices, or tender, flavourful roasts.
Cooking Tips: Best roasted low and slow, braised until fork-tender, or thin-sliced for hotpot to showcase its balance of marbling, texture, and robust beefiness.
Tongue
タン
Texture: Firm yet tender when sliced thin, with a pleasantly chewy bite.
Best For: Yakiniku, teppanyaki, and thin-grilled slices.
Flavour Profile: Clean, delicate beef flavour with subtle fattiness. Offers a unique, savoury taste that is light yet satisfying, enhanced when char-grilled for smoky depth and juicy succulence.
Cooking Tips: Slice thin across the grain for yakiniku. Grill quickly over high heat with salt and lemon to highlight its natural savoury freshness.
The Secret Behind Every Luxurious Bite
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