How to Choose the Right Wagyu Cut
Not all wagyu is created equal — and we don't just mean the grade. The cut you choose determines everything about the eating experience: how rich it is, how you should cook it, and whether you'll want a 4-ounce tasting or a full 16-ounce steak dinner.
Whether you're ordering your first piece of wagyu or building on experience, this guide breaks down the best cuts for every occasion and cooking style.
Ribeye: The King of Wagyu Cuts
Best for: Maximum marbling experience, special occasions
If you can only try one wagyu cut, make it a ribeye. The ribeye cap (spinalis dorsi) is the most heavily marbled section of the entire animal, and in A5 wagyu, it reaches almost absurd levels of intramuscular fat.
- A5 Japanese Ribeye: Slice thin, sear hot, serve small. The marbling is so extreme that 3-4 ounces is a full serving. Shop A5 Wagyu Ribeye
- American Wagyu Ribeye: Perfect for the reverse sear. Thick-cut, low oven to 115°F, hard sear to finish. Full steak portions work beautifully. Shop American Wagyu Ribeye
New York Strip: The Best of Both Worlds
Best for: Clean beefy flavor with great marbling, everyday luxury
The strip sits just behind the ribeye on the short loin, offering impressive marbling with a firmer, more consistent texture. It's less fatty than ribeye but more flavorful than tenderloin — the Goldilocks cut.
- A5 Japanese Strip: Slightly leaner than A5 ribeye, which actually makes it easier for first-timers. The flavor is more concentrated, less overwhelmingly rich.
- American Wagyu Strip: Our most popular cut. Steakhouse-perfect with a beautiful fat cap that crisps during searing.
Filet Mignon / Tenderloin: The Tender Choice
Best for: Butter-soft texture, lighter wagyu experience
The tenderloin is the leanest premium cut, but in wagyu, "lean" is relative. An A5 wagyu filet still has more marbling than the best conventional ribeye. What you get is extraordinary tenderness with a more delicate, refined flavor.
Perfect for people who find ribeye too rich, or for dishes where you want wagyu flavor without the heaviness — wagyu tataki, carpaccio, or lightly seared medallions.
Flat Iron: The Underrated Gem
Best for: Exceptional value, weeknight wagyu
Cut from the chuck (shoulder), the flat iron is the second-most tender cut on the animal after the tenderloin. In wagyu cattle, the chuck carries significantly more marbling than in conventional breeds, making the flat iron a revelation.
At a fraction of ribeye or strip prices, wagyu flat iron delivers remarkable eating quality. Best cooked to medium-rare on a screaming hot grill or cast iron.
Short Ribs: The Low-and-Slow Star
Best for: Braising, smoking, Korean BBQ
Wagyu short ribs are one of the most impressive cuts for entertaining. The combination of rich marbling, connective tissue, and bone makes them ideal for low-and-slow cooking methods where the fat and collagen break down into silky, falling-apart tenderness.
- English cut: Perfect for braising in red wine or beef stock (3-4 hours at 300°F)
- Flanken cut (Korean style): Thin-cut across the bone, perfect for galbi on a hot grill
Wagyu Burger Blend: Everyday Luxury
Best for: The best burger you'll ever eat
Ground wagyu transforms the humble hamburger. The extra fat content keeps burgers incredibly juicy even when cooked to medium, and the flavor is noticeably richer. Our wagyu burger blend is the gateway product that turns first-time customers into regulars.
Pro tip: Don't overwork the meat, don't press the patties on the grill, and keep seasoning simple — salt and pepper only. The beef does the work.
Brisket: The Pitmaster's Prize
Best for: Competition BBQ, smoking
Wagyu brisket is what competitive pitmasters dream about. The extra marbling keeps the flat moist during long cooks (12-16 hours), and the point section reaches a level of richness that conventional brisket can't touch.
If you're serious about barbecue, a wagyu brisket is a worthwhile investment. Smoke at 250°F with post oak or hickory, wrap at the stall (~165°F internal), and pull at 203°F probe-tender.
A5 Wagyu Sampler: The Best First Purchase
Best for: Trying A5 for the first time, gifts
Not sure which cut to start with? A sampler lets you taste multiple cuts side by side — typically ribeye, strip, and a third cut — so you can discover your preference. It's also the best wagyu gift: impressive, educational, and guaranteed to make an impression.
Choosing by Occasion
- Date night: A5 Japanese ribeye or strip — small portions, big impression
- Backyard cookout: American Wagyu burgers or flanken-cut short ribs
- Holiday dinner: American Wagyu prime rib or tenderloin roast
- BBQ competition: Wagyu brisket
- Weeknight upgrade: Wagyu flat iron or burger blend
- Gift: A5 sampler pack
Grade Matters More Than Cut
Here's the truth most beef guides won't tell you: with wagyu, the grade matters more than the specific cut. An A5 flat iron will outperform a conventional prime ribeye every time. The marbling is what makes wagyu special, and higher-grade wagyu delivers more of it in every cut.
That said, start with cuts you already enjoy in conventional beef. If you're a ribeye person, try a wagyu ribeye. If you prefer strip, go with that. The familiar frame of reference helps you appreciate what wagyu brings to the table.
Browse our full selection of Japanese A5 Wagyu, American Wagyu, and Australian Wagyu — every cut traced to its source, shipped frozen to your door.
