Not all Wagyu is created equal, and the cut you choose dictates the experience you will have. Because A5 Wagyu is so incredibly rich, standard rules about steak cuts don't always apply. A cut that is typically lean in American beef might be heavily marbled in Wagyu.
The Ribeye
The undisputed king of marbling. The Ribeye is cut from the rib section, an area that doesn't see much movement, resulting in incredible tenderness and the highest concentration of intramuscular fat. It's rich, decadent, and coats the palate with buttery flavor.
The Striploin (New York Strip)
Located just behind the rib section, the Striploin offers a slightly firmer texture while still delivering exceptional marbling. It provides a more robust 'beefy' flavor compared to the pure buttery richness of the Ribeye.
The Tenderloin (Filet Mignon)
The most tender muscle on the animal. While standard Tenderloins are extremely lean, an A5 Wagyu Tenderloin still features beautiful marbling. It offers an unbelievably soft texture that you can cut with a butter knife, without being overwhelmingly rich.
The Picanha (Coulotte)
A prized cut in Brazilian steakhouses, the Picanha (or sirloin cap) is covered by a thick layer of fat. When cut from an A5 Wagyu, it offers a fantastic depth of flavor and a unique texture. It's often roasted whole or sliced into thick steaks.
Which cut is right for you?
Browse our current inventory to see these magnificent cuts up close.
Explore The Shop