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CUTS OF BEEF
WAGYU TENDERLOIN
ALTERNATIVE NAME
Wagyu Fillet, Wagyu Medallions.
HIGH QUALITY ROAST
Cut from the heart of the tenderloin, Authentic Wagyu Filet Mignons are outstandingly rich, yet mellow, where succulent taste and an abundant amount of marbling are found.
CUT-SECTION
As is evident from its name, Tenderloin Steak is extracted from the Beef Tenderloin. which is the portion towards the inner side of the Short Loin. It means 'the tender part of a beef.
WAGYU RIB-EYE
ALTERNATIVE NAME
Scotch Filet Steak, Market Steak, Spencer Steak.
HIGH QUALITY ROAST
Cut from the rib primal, the ribeye steak is rich and juicy with a good ratio of fat to meat, and when it's Wagyu ribeye, you can expect the lacy intramuscular marbling that is a hallmark of the breed.
CUT-SECTION
Wagyu ribeye steak is cut from the center part of prime rib roast (that’s where the ‘eye’ comes in.) It’s about the juiciest and most flavorful steak you can find — a perfect balance — and when it’s Wagyu… everything just gets more intense.
WAGYU SIRLOIN
ALTERNATIVE NAME
Bottom Sirloin, Sirloin (US), Striploin (UK).
HIGH QUALITY ROAST
They are extremely versatile cuts of meat and can be broiled, seared and roasted, or grilled to perfection for any occasion. Our 100% Fullblood Wagyu beef Top Sirloin Steak is an economical steak that is relatively lean and tender, and always delicious hallmark of the breed.
CUT-SECTION
Wagyu Top Sirloin steaks come from tender sections of cow, right below the Tenderloin. No matter what the steak, the special genetics of Wagyu cattle, paired with their careful rearing and special diet, makes Wagyu Top Sirloin steaks lean, but with beautiful marbling.
WAGYU STRIPLOIN
ALTERNATIVE NAME
Filet Mignon, Chateaubriand, Tournedos, Medallions, or Filet de Boeuf.
HIGH QUALITY ROAST
A Wagyu Strip Loin will be many times tenderer than the best cut of Prime or Choice Filet Mignon. Smooth with even marbling.
CUT-SECTION
The striploin and ribeye are from different areas (the loin and rib, respectively), but are both part of the longissimus dorsi, a muscle that run down the side of the spine on the outside of the ribs.
WAGYU SKIRT STEAK
ALTERNATIVE NAME
Romanian steak, Philadelphia steak, or Arrachera
HIGH QUALITY ROAST
Wagyu Skirt Steak have unbelievable beefiness and is extremely juicy. it has a wonderful balance of texture and flavor.
CUT-SECTION
Dense cut with visible grain from the plate.
WAGYU T-BONE
ALTERNATIVE NAME
Porterhouse , Short Loin (US).
HIGH QUALITY ROAST
The additional fat marbling of T-Bone steak guarantees you’ll always get texture that is many times tenderer than regular beef, a lot of that great beef flavor. Wagyu T-bone steaks are always pasture-raised, and free of hormones and antibiotics.
CUT-SECTION
T-Bone cut is a favorite for steak lovers. This cut has a bone in the middle and meat on both sides of the bone. The larger portion of meat is from the Strip Loin, while the smaller portion comes from the Tenderloin.
WAGYU PRIME RIB
ALTERNATIVE NAME
Thesaurus , Prime Position.
HIGH QUALITY ROAST
Also known as “Standing Roast Rib”, the Wagyu Beef Prime rib is made of seven full ribs (ribs 6 through 12) from the top center rib section of the animal, with a large piece of meat from the loin section.
CUT-SECTION
A prime rib or rib roast is obtained from the rib primal and is located between the chuck and loin primals. Prime ribs are cut from the seven bone section of the rib primal from ribs number six to twelve.
WAGYU RIB-CAP
ALTERNATIVE NAME
Wagyu Rib Steak, Spinalis Dorsi.
HIGH QUALITY ROAST
Also known as “Standing Roast Rib”, the Wagyu Beef Prime rib is made of seven full ribs (ribs 6 through 12) from the top center rib section of the animal, with a large piece of meat from the loin section.
CUT-SECTION
The cap of ribeye is the outer muscle of the beef ribeye roll, the subprimal where ribeye steaks and prime rib are sourced. This is located in the rib primal which covers ribs six through twelve and is between the chuck and loin primals. The specific muscle that make up this cut is the spinalis dorsi.
WAGYU SHORT RIBS
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ALTERNATIVE NAME
Flanken cut and European-style ribs
HIGH QUALITY ROAST
Wagyu Short Ribs has a delicious rich Flavour with the added dimension of being cooked and served on the bone.
CUT-SECTION
They consist of a short portion of the rib bone and the surrounding meat, which varies in thickness.
The best beef short ribs come from the primal where the marbled serratus ventralis muscle is thickest.
WAGYU FLANK
ALTERNATIVE NAME
Lindon Broil , flank filet , Plank steak , Jiffy Steak.
HIGH QUALITY ROAST
The Wagyu flank steak is an up-and-comer from the “new-wave” of meat cuts. Regularly, flank steaks have a lot of beefy intensity to chew, but Wagyu flank steaks benefited with amazing genetics and marbling of the Wagyu cow.
CUT-SECTION
Selected from the bottom belly section of the cow known as the flank, the Wagyu flank steak is long and wide, but with a nice amount of thickness to it. Wagyu flank steaks come from Wagyu beef that has been pasture-raised, and it's always free of antibiotics and hormones.
WAGYU HANGER STEAK
ALTERNATIVE NAME
Hanger and hanging Tenderloin Pillar
HIGH QUALITY ROAST
Wagyu Hanger Steak is known as the highest quality beef, its distinctive marbling and unbelievable flavor add a new dimension to meals.
CUT-SECTION
The hanger steak is a cut of beef that's similar to skirt steak but taken from the diaphragm of a cow, or plate. Wagyu hanger steak is a coarse-grained cut that's rich with beefy flavor
WAGYU FLAT IRON STEAK
ALTERNATIVE NAME
Top Blade Steak and Top Blade Fillet.
HIGH QUALITY ROAST
A cut of flat iron comes from the front shoulder . it has the quality of a very expensive cut of meat.
CUT-SECTION
The Flat Iron Steak is a well marbled, extremely tender steak, It is cut form the Top Blade from the shoulder.
WAGYU TONGUE
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ALTERNATIVE NAME
Neat's Tongue , Ox Tongue.
HIGH QUALITY ROAST
WAGYU Tongue is very high in fat which results in a very melt in your mouth, soft texture when braised for several hours. Even after cooking, tongue is best sliced thinly across the grain or chopped finely.
CUT-SECTION
Taken from the mouth of a cow, the Tongue cut is extracted by cutting it off its root and getting rid of the windpipe attachment. Blood vessels connected to the tongue are also removed to produce a lean, meaty portion.
"Wagyu is something that every meat lover should experience at least once."
- Robb Walsh
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