Contents
Introduction
Wagyu is famous for its exceptional marbling and tenderness. Each cut has its unique flavor and texture, making Wagyu a versatile choice for different dishes. This guide will introduce various Wagyu cuts and their characteristics.
Chuck Roll
The Chuck Roll is a flavorful cut from the shoulder region.
It’s known for its balance between tenderness and a robust beef flavor, making it perfect for both grilling and slow-cooking.
The ample marbling makes it suitable for stews or braised dishes, adding a rich depth to every bite.
Shoulder Clod Set
The Shoulder Clod Set, also known as Misuji, is prized for its tenderness despite being a shoulder cut. It has a unique texture and a mild flavor, often used in Japanese-style BBQ or thinly sliced for hot pot dishes. The subtle marbling ensures that each bite melts in your mouth.
Brisket Chuck Ribs
The Brisket Chuck Ribs are located near the chest of the cow and have a high-fat content, making them ideal for slow cooking or smoking.
This cut is incredibly rich and tender, often used in stews or smoked dishes, imparting a deep, succulent flavor.
Ribeye & Striploin
Ribeye is one of the most popular cuts, known for its incredible marbling, which creates a tender, juicy steak full of flavor.
Striploin, or sirloin, is leaner but still has a great balance of tenderness and taste.
These cuts are ideal for grilling and are a favorite for their steakhouse-quality flavor.
Tenderloin
The Tenderloin is known as the most tender part of the cow.
It has minimal fat, making it incredibly soft, with a refined, mild flavor.
This cut is often used in high-end dishes, like filet mignon, where its texture can truly shine.
Plate Set
The Plate Set, commonly referred to as the Bara, is a rich and flavorful cut taken from the belly.
The high fat content makes it perfect for slow-cooked dishes, particularly Japanese-style braised dishes or BBQ.
The rich marbling provides a unique, melt-in-your-mouth experience.
Top Round
The Top Round is a lean cut from the inner thigh of the cow.
It’s typically used for roast beef or thinly sliced for yakiniku.
While it is less tender than some other cuts, its strong beefy flavor makes it a great choice for marinades or slow cooking.
Bottom Round
The Bottom Round is similar to the Top Round but is taken from the outer thigh.
It’s lean, tough, and flavorful, making it ideal for stews or braising.
Properly cooked, it can be extremely tender, with a hearty beef flavor.
Rump
The Rump is a versatile cut that combines tenderness and flavor.
It’s often used for steaks or roasted dishes.
This cut is well-balanced, offering both a pleasant chewiness and a beefy taste, perfect for grilling or roasting.
Knuckle
The Knuckle, also known as Shintama, is taken from the front part of the hind leg.
It’s a lean and firm cut, commonly used for sukiyaki or thinly sliced for BBQ.
Its distinctive texture is best enjoyed when cooked quickly at high temperatures.
Shank
The Shank is from the lower leg and is a tougher cut with a lot of connective tissue.
It’s best suited for slow-cooking methods like braising or stewing, where the long cooking time allows the connective tissues to break down, resulting in tender, flavorful meat.
Conclusion
At Prime Picks Tokyo, we carefully select the finest Wagyu to deliver the best quality to you.