5 Popular Wagyu Cuts and How to Prepare Them
Here are five common Wagyu cuts and recipes for them, though any Wagyu beef would make a delicious meal.
Wagyu Filet Mignon
The filet is cut from the tenderloin of a cow. Being relatively sedentary, this muscle is a very lean and tender cut of beef. Because there is a lot of marbling in Wagyu filet mignon, the already tender cut is made even more velvety and delicious. People love its sweet, mild flavor and its supple texture. It costs more than other cuts of meat due to the limited amount of meat that can be obtained from each head of cattle.
There are numerous recipes for a tender filet mignon. You can grill it or sauté it in a hot pan on the stove. Any technique will work as long as it uses dry heat. It is best to not overcook filet mignon to maximize the meat’s tenderness.
Wagyu Top Sirloin
At the back of the cow, there is a thick, lean cut of meat called this. It has a moderately tender texture and offers a rich flavor, but is best known for its hearty beef flavor.
Unlike other meats, the top sirloin lacks some of the more desirable Wagyu characteristics, such as the distinctive marbling. However, it’s still a tasty cut of meat that makes a great entree, cooks well with marinades, and adds a lot of flavor to recipes. Wagyu top sirloin is a well-liked option because it’s less expensive than filet mignon while still being delectable.
Top sirloin steaks are frequently grilled, but they can also be fried, broiled, or roasted (just make sure to trim off the excess fat first). It only needs a short cooking time and minimal preparation. This makes it a fantastic option for a group meal or a straightforward weeknight family dinner.
This comes from the cow’s rib cage area. It is protected there, and it also doesn’t carry much weight and isn’t very active. This results in a layer of fat surrounding a tender, well-marbled piece of meat. The fat melts into the muscle and is distributed throughout the meat as the steak cooks. This gives the ribeye an intense flavor with each bite.
Wagyu ribeyes are the beefiest steak on the market. They can be served with the bone in, which enhances flavor, or without the bone. In any case, it’s a tasty cut that many meat lovers adore.
It’s best to first sear Wagyu ribeye on high heat to seal in the juices before cooking it. Then, finish cooking the steak on low heat to bring out the flavor (either in the oven, on the stove, or on the grill).
Wagyu Strip Steak
One of the most popular cuts among meat eaters, the strip steak, also known as a New York strip, is taken from the short loin.
The best meat you can purchase is wagyu A5 strip steak. It has a wonderful texture and flavor balance when served without the bones. Additionally, among all the cuts, it has some of the strongest marbling. This enhances its delicious qualities, making Wagyu steak one of the best Wagyu cuts to enjoy.
Strip steaks have a lower fat content than other meat cuts despite their dense marbling. Ideally, you’ll cook strip steak quickly over high heat. It’s ideal for grilling as long as you trim the excess fat from the outside of the meat to prevent BBQ flare-ups. You can also broil or pan-fry for optimal results. Although you can season or add sauces, this nice cut of meat doesn’t require much. It really shines on its own.
Wagyu D Rump
This originates from the muscle on top of the cow’s hip bone and the hindquarter. The meat is tough because it comes from a highly active muscle, but it is still very flavorful. The center (the eye) of the rump yields more tender steaks.
The rump cap, rump heart, and tri tip muscles make up the Wagyu D rump, which is enormous. The rump can be prepared either whole or by separating the three muscles that make up the meat into separate cuts.
Rump in general is great for grilling and frying. On the BBQ, where the fat can caramelize on high heat before finishing cooking at medium, the cap is fantastic. The rump heart can be grilled, roasted, served as a steak, or skewered. It’s extremely juicy with a rich, beefy flavor. The tri tip can be grilled like a thick steak.
The rump is obviously very adaptable and excellent for feeding a large group.
Meat Cooking Best Practices
Here are some cooking best practices to follow as you get ready to prepare your preferred Wagyu cuts for friends and family.
- The best way to defrost frozen meat is to place it in the refrigerator for 24 to 48 hours before cooking. If you’re pressed for time, thaw meat in the sink using ice or cold water.
- Allow meat to rest: Allow meat to rest until it reaches room temperature before cooking. Steaks should rest after cooking for approximately 10 minutes before cutting into them.
- Dry your meat before cooking it because it won’t sizzle if it has too much moisture on it. They’ll boil. Pat the meat dry before putting them over heat.
- Make sure you have the right equipment: Getting the meat to the right temperature is essential for properly cooking it. Using a quick read meat thermometer, you can determine when the meat is fully cooked.
Order Your Favorite Wagyu Cuts Today
Holy Grail Steak Co. knows quality is important to our customers. Because of this, we’re pleased to provide a large variety of top-quality meats and steaks that can be delivered right to your door.
Place an order for our entire selection of Wagyu steaks right away.
Wagyu Beef and Kobe Beef [What’s the Difference?] The Bearded Butchers Answer and Grill!
What cut of beef is used for Wagyu?
Due to its fine marbling, the sirloin is the most frequently sought-after cut of wagyu beef. Another extremely popular cut is ribeye because it is highly marbled and has a high fat content. Because it combines the best of the rib eye and tenderloin regions, rib cap is a fantastic choice.
Is Wagyu better than filet mignon?
In Wagyu, particularly 100% Fullblood Wagyu, the Filet Mignon has more marbling, bringing even more velvety decadence and flavor than Filet Mignon cuts from other breeds of cattle
What type of steak is Wagyu?
Japanese beef cattle breed Wagyu is descended from indigenous Asian cattle. All Japanese beef cattle are referred to as “Wagyu,” where “Wa” stands for Japanese and “gyu” for cow. Wagyu were originally chosen for their physical stamina as draft animals for use in agriculture.
Is Wagyu a ribeye?
When combined, these breeds yield a premium steak that is incredibly flavorful, tender, and mesmerizingly marbled. One of the best ways to enjoy the unparalleled dining experience offered by this opulent beef variety is with an American Wagyu ribeye.