Best Cuts of Wagyu Steaks

Wagyu beef is known for its high levels of marbling, which contributes to its unique flavor and tenderness. Here are some of the Best Cuts of Wagyu Steaks:

  • Ribeye: The ribeye is cut from the rib section of the cow and is one of the most popular cuts of Wagyu beef. It has a high level of marbling and is known for its tender texture and rich flavor. The best way to cook a Wagyu ribeye is to sear it in a hot skillet or grill it over high heat to create a flavorful crust on the outside while keeping the inside moist and tender.

  • New York: This is a leaner cut of Wagyu beef with a lower level of marbling than the ribeye. It comes from the short loin section of the cow and has a slightly firmer texture than the ribeye. The striploin is best cooked over high heat, such as on a grill or in a hot skillet, and served medium-rare to medium to preserve its tenderness.

  • Tenderloin: The tenderloin, also known as fillet or filet, is the most tender cut of beef and is taken from the cow’s loin. It has a lower level of marbling than other cuts of Wagyu beef, but is still incredibly tender due to its location on the animal. The best way to cook a Wagyu tenderloin is to sear it in a hot skillet or grill it over high heat, cooking it to medium-rare to preserve its tenderness.

  • Sirloin: The sirloin comes from the rear of the cow and is a slightly leaner cut of Wagyu beef. It has a good amount of marbling and a slightly firmer texture than the ribeye, but is still very tender. The sirloin is best cooked over high heat, such as on a grill or in a hot skillet, and served medium-rare to medium to preserve its tenderness.

  • Flank: The flank is a long, flat cut of beef that comes from the cow’s lower chest and belly. It has a lower level of marbling and a firmer texture than other cuts of Wagyu beef, but is still very flavorful. The flank is best cooked quickly over high heat, such as on a grill or in a hot skillet and served medium-rare to medium to preserve its tenderness.

When cooking Wagyu beef, it is best to use a high heat cooking method to sear the outside and lock in the juices, while keeping the inside rare to medium-rare to preserve its tenderness. It is also important to let the steak rest for a few minutes before slicing and serving to allow the juices to redistribute throughout the meat.

 

From our house to yours, “eet smakelijk” is Dutch for “enjoying your meal.” 

Glen and Lisa 

 

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