7+ Best Wagyu Beef Cuts to Add to Your Plate

Wagyu beef, known for its exceptional flavor and marbling, originates from Japan and includes cuts like Sirloin, Ribeye, Rib cap, Filet Mignon, and Strip Steak, offering a gourmet experience with unique taste and texture.

best wagyu beef 7+ Best Wagyu Beef Cuts to Add to Your Plate

Wagyu beef has become a popular choice for discerning carnivores due to its unparalleled flavor, tenderness, and health benefits. But what exactly is Wagyu beef, and why is it considered so special?

Wagyu beef originates from Japan and is derived from four breeds of Japanese cattle: Japanese Black, Japanese Brown, Japanese Shorthorn, and Japanese Polled.

The term “Wagyu” translates to “Japanese cow,” and these breeds have been carefully bred over generations to produce beef with exceptional flavor, tenderness, and marbling.

While the term “Kobe beef” is often used interchangeably with Wagyu, it is essential to note that Kobe beef is a specific type of Wagyu beef produced in the Hyogo Prefecture region of Japan.

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The Marbling of Wagyu Beef

Marbling refers to the web-like pattern of intramuscular fat present in cuts of beef. This fat contributes to the tenderness, juiciness, and flavor of the meat. In Wagyu beef, the marbling is particularly abundant and evenly distributed, resulting in a unique, melt-in-your-mouth texture that sets it apart from other types of beef. The Japanese grading system for Wagyu beef, known as the Beef Marble Score (BMS), rates the marbling on a scale of 1 to 12, with 12 being the highest possible score (Australia has a rival system).

7 Wagyu Beef Cuts with Perfect Marbling

Wagyu Grades 7+ Best Wagyu Beef Cuts to Add to Your Plate

With its exquisite marbling, Wagyu beef can elevate any dish to a gourmet experience. Here are seven Wagyu beef cuts that showcase the perfect marbling for unforgettable flavor profiles:


Japanese black beef sirloin steak meat
Wagyu Sirloin

Sirloin is a versatile and lean cut of Wagyu beef, with a BMS ranging from 4 to 6. It is an excellent choice for grilling or pan-searing, as the moderate marbling ensures tenderness and juiciness without overwhelming the palate. The sirloin’s robust beef flavor pairs well with a variety of seasonings and sauces.


An amazingly well marbled steak is displayed on a wooden cutting board.  This thick cut 100% full blooded Wagyu rib eye is a stunner.
Wagyu Ribeye

Ribeye is one of the most popular Wagyu beef cuts, boasting a BMS of 6 to 8. This cut is prized for its abundant marbling, which imparts a rich, buttery flavor and succulent texture. Perfect for grilling or pan-searing, ribeye steaks are sure to impress even the most discerning of palates.

Rib cap

Also known as the ribeye cap, deckle steak, calotte, or spinalis dorsi, the rib cap is considered by many to be the most desirable cut of Wagyu beef. With a BMS of 7 to 9, this cut features an exceptionally high level of marbling, resulting in a luxurious, tender, and deeply flavorful dining experience. Ideal for grilling or pan-searing, the rib cap is a must-try for Wagyu beef enthusiasts.

Filet Mignon

Texture of raw beef fillet steak, top view. Close up
Wagyu Filet Mignon

Filet mignon is a highly sought-after Wagyu beef cut, offering a BMS of 5 to 7. Known for its delicate texture and mild flavor, filet mignon is an elegant choice for special occasions or intimate dinners. Best prepared using gentle cooking methods such as pan-searing, the filet mignon’s marbling ensures a tender, juicy, and satisfying meal.

Strip Steak

Sliced premium beef for japanese yakiniku style barbecue
Japanese Wagyu for Yakiniku

The strip steak, also known as the New York strip or Kansas City strip, is a favorite among Wagyu beef lovers. With a BMS of 5 to 7, this cut offers the perfect balance of marbling, tenderness, and robust beef flavor. Ideal for grilling or pan-searing, the strip steak is a versatile and delicious choice for any meal.

Where to Find Wagyu Beef

When shopping for Wagyu beef, it is essential to understand the various grading systems used to evaluate its quality. As previously mentioned, the Japanese BMS scale ranges from 1 to 12, with higher scores indicating more abundant marbling.

USDA Steak Grades 7+ Best Wagyu Beef Cuts to Add to Your Plate

In the United States, the USDA grading system classifies higher-quality meats into three categories: Select, Choice, and Prime, with Prime being the top tier. The Australian AUS-MEAT marbling system uses a scale that ranges from 0 (no marbling) to 9+ (extraordinary amounts of marbling).

Finding high-quality Wagyu beef can be a challenge, but there are several reputable sources available. Specialty butcher shops, upscale grocery stores, and online retailers often carry a selection of Wagyu beef cuts.

When purchasing Wagyu beef, look for cuts that have been graded A5, as this indicates the highest level of marbling and quality. It is also important to choose a reputable source that provides information on the origins, breed, and grading of their Wagyu beef products.

While some supermarkets may carry Wagyu beef, it is typically found in more specialized retail environments due to its premium price and limited availability. Online retailers have become increasingly popular sources for Wagyu beef, offering a wide selection of cuts and grades for discerning consumers.

When purchasing Wagyu beef online, be sure to research the retailer’s reputation and reviews to ensure you are receiving a high-quality product.

Cooking Methods & Flavor Profiles

Wagyu beef is best enjoyed when prepared using simple cooking methods that highlight the meat’s natural flavor and marbling. Grilling and pan-searing are popular choices, as they allow the marbling to render and enhance the beef’s taste and texture. It is essential not to overcook Wagyu beef, as this can diminish its tenderness and juiciness. Aim for medium-rare to medium doneness, depending on your preference.

When it comes to seasoning Wagyu beef, less is more. A light sprinkling of salt and pepper is often all that is needed to bring out the meat’s rich, natural flavor. As Wagyu beef is exceptionally rich, it is best enjoyed in smaller portion sizes, allowing diners to savor the unique taste and texture without feeling overwhelmed.

Wagyu beef offers a truly unparalleled dining experience, with its intense marbling creating a flavor profile that is both rich and nuanced. The abundant intramuscular fat imparts a buttery, melt-in-your-mouth texture, while the beef’s natural flavor shines through with each bite.

Whether you are a seasoned Wagyu beef connoisseur or trying it for the first time, the unique taste and texture of this exceptional meat are sure to leave a lasting impression.

What are the 4 types of Wagyu?

The four types of Wagyu are Japanese Black, Japanese Brown, Japanese Shorthorn, and Japanese Polled cattle.

What is the most premium Wagyu?

The most premium Wagyu is Kobe beef A5 Wagyu Tomahawk, which is considered the highest quality of beef.

Is A5 Wagyu the best?

Yes, A5 Wagyu is regarded as the best grade of Wagyu due to its overall quality, marbling, and flavor.

Why is A5 Wagyu so good?

A5 Wagyu is highly rated because of its intense marbling, buttery texture, and rich flavor, making it a luxurious and delicious choice for meat lovers.

What are some highly rated wagyu beef in Los Angeles, CA?

Some highly rated Wagyu beef options in Los Angeles, CA, can be found at restaurants like Kagaya, CUT by Wolfgang Puck, and House of Wagyu Stone Grill.

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