Wagyu Carcass Illustration
Similar to the cuts available in traditional beef but with a twist and a number of extra cuts that vary from that of regular beef.
Various Cuts & Uses
The names and the cuts of Wagyu beef varies around the world. Below are the typical cuts in the Japanese market. Note that this information is only for interest and not for orders.
Fillet – Trimmed for steak or diced, Châteaubriand and Fillet Mignon. Used for steak cuts and diced steak.
Ribloin – trimmed to ribloin and rib cup. Used for sukiyaki/shabu shabu, steak and barbecue cuts
Sirloin – for steak cuts, roasts and sukiyaki/shabu shabu slices
Short rib – trimmed to external flank plate, flap meat, half short rib and short rib. Used for steak, barbecue, stewing and sukiyaki.
Gooseneck round – trimmed to head, outside round, eye of round, heel and trimmed M. flexor digitorum superficialisis. Used for barbecue, stewing, sukiyaki, shabu shabu and roast beef.
Top round – trimmed to trimmed top round, M. semimembranacus with M. aductor magnus and M. pectineus with M. sartorius and finally M. gracilis (cap). Used for steak, barbecue, stewing, shabu shabu and roast beef.
Rump – trimmed to top sirloin cap and sirloin butt which yields M. gluteus profundus, M. glutera medius and M. piriformis. Used for steak, barbeque, sukiyaki, shabu shabu and roast beef.
Knuckle – trimmed to tri-tip, inside knuckle, knuckle, inside knuckle and outside knuckle. Used for steak, barbeque, sukiyaki, shabu shabu and roast beef.
Short rib – trimmed to external flank plate, half short rib, flap meat and short rib.
Short plate – trimmed to flank steak, inner skirt steak and short plate. Used for steak, barbecue, stewing, sukiyaki and shabu shabu.
Chuck roll – trimmed to chuck eye log, chuck flap and cap muscle. Used for shabu shabu slices, steak and barbecue cuts.
Shoulder clod – trimmed to upper oyster blade, top blade, shoulder clod and M. triceps brachii caput. Used for steak, barbecue, stewing, sukiyaki and shabu shabu.
Neck – trimmed to upper oyster blade, top blade, shoulder clod and M. triceps brachii caput. Used for barbecue, stewing and sukiyaki.
Chuck tender – block for roast beef or cut into half and then dissected into individual blocks for individual sale for barbecue
Brisket – trimmed to brisket, pectoral meat, chuck short rib/chuck rib. Used for barbecue, stewing, sukiyaki and shabu shabu.
Shank, and includes the shin (next to it on the right). Used for barbecue and stewing.
