Japanese Wagyu cuts, ribeye to trim.
What each Wagyu cut is, where it works on a menu or in a channel, and how it ships — so you can plan a programme across the whole carcass, not just the loin.
Six cuts, from loin to trim.
The high-marbling loin cuts — ribeye, striploin and tenderloin — carry the headline. A workable Wagyu programme balances them with chuck, round and trim, where much of the volume and margin sit.
Ribeyeリブロース
The rib primal — the most richly and evenly marbled muscle on the carcass, and the cut most steak programmes are benchmarked on. Grill or sear to medium-rare; portion as steaks.
Striploinサーロイン
The short loin striploin (sirloin) — firm bite with a clean marbling line; a workhorse steak cut for restaurants and retail. Grill, sear or roast; steaks or short roasts.
Tenderloinヒレ
The leanest, most tender muscle (filet) — a small yield per animal at a premium plate cost. Sear or roast, rare to medium-rare; filet portions.
Chuck肩ロース
A shoulder cut with strong, beefy marbling — versatile across grill, slice and hot-pot channels where loin price is a barrier. Thin-slice for hot pot or yakiniku, or braise.
Roundモモ
The leg (round) — lean, large-volume muscles for slicing programmes, deli counters and value steak lines. Thin-slice for shabu or yakiniku, or quick-sear.
Trim / offcuts切り落とし／端材
Trim and offcuts from primal fabrication — the economics that make a whole-carcass programme work, for grind, slice packs and prepared lines. Grind, thin-slice packs, or prepared and value lines.
Loin and non-loin, as one programme.
An animal is not all ribeye. Buying only the loin leaves the rest of the carcass for someone else — and you pay for that in price. These cuts are framed so loin and non-loin move together.
- Loin cuts
- Ribeye, striploin and tenderloin — the high-marbling, high-price steak cuts that anchor a menu and set the grade benchmark (A5 / A4).
- Non-loin cuts
- Chuck and round — strongly flavoured, leaner or differently marbled muscles for slice, hot-pot and value steak channels where loin price is a barrier.
- Rib, plate & trim
- Short rib and braising cuts, plus trim and offcuts for grind and prepared lines — the cuts that make whole-carcass economics work.
- Programme balance
- Sourcing loin and non-loin in one programme moves the whole carcass, steadies cost, and is usually how a Japan-side supplier keeps loin allocation flowing.
Chilled or frozen.
Most cuts ship either chilled or frozen. The choice drives shelf life, freight mode and how you hold stock — and it differs by cut and by channel.
Tell us the cuts you need.
Share the cuts, grade and format you are working to — our Japan-side supply team replies with what is workable across the carcass.