A complete guide to Japanese wagyu parts
Jan 02, 2025
A complete guide to Japanese wagyu parts
A true food enthusiast knows Japanese wagyu beef, the famous beef cuts that are priced three times higher than the European meat, that are exclusive only to Japan.
Often called “the most expensive beef in the world”, wagyu is always included on everyone’s bucket list, and this feature will introduce some of the most popular wagyu cuts!
Index : A complete guide to Japanese wagyu parts
- Sirloin (サーロイン)
- Skirt steak (ハラミ)
- Brisket (肩バラ)
- Chuck eye (肩ロース)
- Tongue (タン)
- Ribs (カルビ)
- Rib eye (リブロース)
1. Sirloin (サーロイン)
Sirloin is considered as the best cut from the loin, and it has a fine, mesh-like marbling. The cut has a rich flavor that spreads throughout the entire mouth. Tastes best when cooked as steak, shabu-shabu, or sukiyaki.
2. Skirt steak (ハラミ)
Harami, or skirt steak, is taken from the plate of the diaphragm. It tastes like meat, but actually is a kind of offals. Tastes best when served as barbecue.
3. Brisket (肩バラ)
Brisket is a cut from the breast, or lower chest part. It includes layers of lean meat and fat, and it becomes tender after cooking. It is usually used as the main ingredient for stews or hamburgers.
4. Chuck eye (肩ロース)
Chuck eye is a roast from the meat between the shoulder and back. It is fatty towards the head, has a fine marbling, and known for its excellent balance of lean meat and fat. Tastes best when eaten as sukiyaki.
5. Tongue (タン)
Beef tongue is usually thinly sliced and served as a barbecue with salt and lemon juice. This part has a unique flavor and texture compared to other parts.
6. Ribs (カルビ)
Ribs, or kalbi, is perhaps one of the most famous beef parts, and it’s a lean meat with a very fine, mesh-like marbling. It is best known for its deep flavor, and usually served as barbecue with a little bit of salt or plain.
7. Rib eye (リブロース)
Rib eye is a cut taken from around the back of the ribs, and it is considered as one of the best cuts of a meat, along with sirloin. The cut has a great balance between lean meat and fat, with beautiful marbling. It is best known for its rich umami flavor and excellent quality. Tastes best when eaten as steak, sukiyaki, or shabu-shabu.
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