Although you may be familiar with the most well-known wagyu beef cuts like sirloin, ribeye, and chuck, many more delectable options are available. Every cut delivers a slightly varied flavor and texture, and you can best prepare some wagyu cuts to take advantage of their unique properties. Continue reading for advice on how to choose and prepare your wagyu beef.

Sirloin

The loin of the cow gives a rich, full-bodied flavor that is unmatched and is one of the most popular wagyu cuts. Given that it possesses the best characteristics connected with this variety of Japanese beef, it is frequently praised for providing the most distinctive wagyu flavors. The sirloin has exquisite marbling that imparts a buttery, melt-in-your-mouth flavor. The best ways to prepare sirloin are as a steak or in a shabu-shabu.

Ribeye

The ribeye is found in the middle of the rib, usually between the sixth and the twelfth. It is another popular wagyu beef cut at the Carniceria prime meat market. It is made from a cut that is densely marbled and has a fat channel running through it. Steaks get a lot of their richness from the fat in the cattle. The rib eye is best grilled to medium rare to render the fat and develop a rich flavor.

Tomahawk

A whole ribeye steak with a French-trimmed rib bone is called a tomahawk. It’s a show-stopping cut of wagyu, fantastic for special occasions you want to impress, and also works well for sharing. When cooked, the bone releases flavor and makes a stunning presentation. Because of its size, you should sear this cut before roasting it in the oven.

Chuck Denver

This incision originates from a muscle the cow does not frequently use, the bottom of the shoulder blade. This fragile cow part has a distinct texture. The resulting fattiness of this beef cut produces excellent marbling that will add great flavor.

Another benefit of this specialty cut is that it is a little less expensive without sacrificing texture or flavor. Chuck Denver is best grilled over high heat to achieve maximum tenderness and juiciness.

Rib Cap

Since it combines the tenderloin’s luscious, succulent texture and the ribeye’s exquisite flavor, the rib cap genuinely gives the best of both worlds. The top part of the ribeye joint is where the rib cap is sliced, which is the surrounding meat of the rib eye and a prime cut in terms of flavor and texture. The rib region boasts exquisite intramuscular fat, so the rib cap is a fantastic delight for wagyu fans.

Bavette

French meaning flank steak, bavette is also known as the “butcher’s cut” since butchers used to save this meat for themselves. This flat, loose-textured beef cut comes from the cow’s abdominal muscles. The flank resembles the skirt the most; however, it tends to be slightly larger, flatter, and leaner. Cook at a high temperature to preserve moisture.