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- The Artisan’s Wagyu Guide
The Artisan’s Wagyu Guide
Learn about cuts, cooking methods, and butchery expertise.
Click on the various parts of the cow to learn about their functions and the cuts derived from them
The Chuck
The Chuck, predominantly the shoulder section of the cow, comprises a network of robust, hard-working muscles including Ribs #1-5. Typically, the harder a muscle works, the tougher it is. However, the Chuck is also renowned for its remarkable marbling, especially in the Wagyu variety. Advances in butchery have led to the creation of some magnificent sub-primal cuts:
Cut from the center of the Under Blade, Denver Steaks are beautifully marbled with a rich beefy flavor, perfect for grilling.
The top muscle blade of the chuck yields the Flat Iron, a tender and versatile steak with excellent marbling and a rich beefy flavor. Our Flat Irons are expertly trimmed to remove tough connective tissue, ensuring a tender and enjoyable eating experience.
Extracted from the 5th rib, Chuck Eye Steaks are known as the “Poor Man’s Ribeye” due to their marbling and beefy flavor reminiscent of a ribeye steak. Our Wagyu Chuck Eyes are tender and marbled enough to be treated like a standard Ribeye steak, suitable for grilling or sous vide with a sear finish.
Chuck Short Ribs are available in various styles, including flanken-style (Korean Short Ribs), Tomahawks, boneless, or as a rack of the first 5 ribs. They are the meatiest and leanest ribs, typically braised or smoked for extended periods to enhance tenderness.
The Rib
The Rib section, encompassing Ribs #6-12, is situated beneath the front section of the backbone. These ribs provide structural support for the cow and yield some of the most sought-after and flavorful cuts.
Renowned for its intense marbling, robust beefy flavor, and exceptional tenderness, the Ribeye is one of the most popular cuts available. It is commonly served boneless, but we also offer Bone-In options including standard Bone-In Ribeye, Cowboy style with a frenched bone, and Tomahawk cuts featuring a large bone for an impressive presentation. Our "Monsterhawks" are extra-large cuts weighing up to 5 pounds.
Located between the Chuck and Loin primals, the Prime Rib, or Ribeye Roll, is traditionally served bone-in as a whole roast, containing up to 7 bones (Ribs #6-12).
Created by removing the bones from the Ribeye Roll, these ribs are less meaty than Short Ribs but are flavorful, sourced from the Ribeye Roll.
The Rib Cap, also known as Lifter Meat or Cap Meat, is removed from the outside of the Rib. This Wagyu cut is highly prized at Destination Wagyu for its rich intramuscular marbling and deep, beefy flavor.
Chuck Short Ribs are available in various styles, including flanken-style (Korean Short Ribs), Tomahawks, boneless, or as a rack of the first 5 ribs. They are the meatiest and leanest ribs, typically braised or smoked for extended periods to enhance tenderness.
The Short Loin
The Short Loin, located next to The Rib, consists of the Top Loin and Tenderloin and is the provider of some of the most popular steaks on a cow.
The New York Strip, also known as Strip Steak, Top Loin Steak and Strip Loin Steak, is cut from the longissimus muscle, which does little work, resulting in exceptional tenderness. Typically butchered boneless, it may also be sold bone-in. This steak is popular for its rich beefy flavor and tenderness.
The Porterhouse is a phenomenal bone-in steak cut from the point where the Top Loin and Tenderloin meet, separated by a T-shaped bone. It includes a significant portion of Tenderloin alongside a flavorful strip steak.
The T-Bone is another stunning bone-in steak, cut from the crossing of the Top Loin and Tenderloin. It features a smaller section of Tenderloin coupled with a large strip steak. The disparity between a T-Bone and Porterhouse is subjective, making it favorable for consumers to choose their steak in person or utilize a service like Destination Wagyu's selection assistance to ensure their preferred cut.
The Sirloin
The Sirloin, a noble section of the cow, sits between the Short Loin and the Round. This area of the animal offers a range of exquisite cuts that are celebrated for their balanced flavor and tender texture. Known for its robust marbling and rich beefy taste, the Sirloin is a favorite among connoisseurs and chefs alike.
At Destination Wagyu, we take pride in offering an array of luxurious Sirloin cuts, each meticulously selected for its exceptional quality and flavor profile. Whether you prefer the juicy tenderness of a Center-Cut Sirloin Steak, the bold flavor of a Sirloin Tip Roast, or the versatility of a Sirloin Tri-Tip, our selection promises to elevate your dining experience to new heights.
Indulge in the essence of Wagyu excellence with our Sirloin cuts, carefully crafted to deliver a regal dining experience that captivates the palate and satisfies the soul.
The Tenderloin
The Tenderloin, often referred to as the jewel of the cow, is located in the most tender part of the animal, nestled between the Sirloin and the Round. This prized cut is celebrated for its unparalleled tenderness, buttery texture, and exquisite flavor profile.
At Destination Wagyu, we offer a selection of luxurious Tenderloin cuts that epitomize the pinnacle of beef excellence. Indulge in the melt-in-your-mouth perfection of our Filet Mignon, known for its sublime tenderness and subtle, yet decadent, flavor. For those seeking a more economical option, our Filet Skewers provides a great alternative for the parts that cannot be cut into “center cuts”. You can experience the premier cut at an amazing cost!
Experience the epitome of Wagyu sophistication with our curated selection of Tenderloin cuts, designed to elevate your culinary journey to extraordinary heights.
The Round
The "round" section of a cow is the area located at the rear leg and hindquarters, comprising leaner cuts with moderate marbling. Known for its robust flavor, the round is often used for roasts, steaks, and ground beef, but it benefits from slow-cooking methods to tenderize the meat.
The Brisket
The Brisket, a treasured cut from the lower chest of the cow, is renowned for its rich flavor and tender, juicy texture. This versatile cut is beloved for its ability to absorb flavors during slow cooking, resulting in a melt-in-your-mouth experience.
At Destination Wagyu, we offer a premium Brisket that embodies the essence of Wagyu excellence. Our briskets are carefully sourced and meticulously trimmed to ensure optimal marbling and tenderness, making them perfect for smoking, braising, or roasting to perfection.
Experience the culinary delight of our luxurious Wagyu Brisket, designed to elevate your cooking and dining experience with every tender, flavorful bite.
The Short Plate
The Short Plate, located beneath the rib cage and above the flank, is a gourmet choice known for its robust flavor and versatile cuts. This section of the cow yields cuts that are richly marbled and perfect for a variety of culinary applications.
At Destination Wagyu, we offer a selection of luxurious Short Plate cuts that highlight the exceptional quality and flavor of Wagyu beef. Indulge in the succulent tenderness of our Skirt Steak, prized for its rich marbling and bold, beefy flavor. Explore the gourmet potential of our Short Plate cuts, meticulously curated to elevate your culinary creations to new heights of sophistication and enjoyment.
The Flank
The Flank, located beneath the loin and sirloin, is celebrated for its robust flavor and unique texture. This versatile cut is known for its long, lean muscle fibers and rich marbling, making it a favorite among culinary enthusiasts.
At Destination Wagyu, we proudly offer a selection of luxurious Flank cuts that showcase the exceptional quality and flavor of Wagyu beef. Indulge in the buttery tenderness of our Wagyu Flank Steak, perfect for grilling or broiling to perfection. Experience the rich, beefy taste of our Flank Steak, ideal for marinating and slicing against the grain for maximum tenderness.
Discover the epitome of Wagyu elegance with our curated selection of Flank cuts, designed to elevate your dining experience with every bite.
The Bottom Sirloin
The Bottom Sirloin, nestled between the Sirloin and Round, is a distinguished section of the cow known for its robust flavor and versatility. This cut offers a balance of tenderness and rich, beefy taste, making it a favorite among discerning meat enthusiasts.
At Destination Wagyu, we take pride in offering a selection of luxurious Bottom Sirloin cuts that showcase the best of Wagyu beef. Indulge in the succulent tenderness of our Tri-Tip Roast, perfect for roasting or grilling to perfection. Or savor the bold flavors of our Flap Meat, which normally is cooked for longer periods of time and provides a delicious dining experience.
Explore the exceptional quality and flavor of our Bottom Sirloin cuts, meticulously selected to elevate your culinary journey to new heights of sophistication and delight.