A prized cut from the loin, known for its intense marbling, tenderness, and bold flavor. Ideal for steaks.
The most tender part of the cow, with a fine texture and mild flavor. Used for fillet steaks or Chateaubriand.
A flavorful cut with a thick layer of fat, popular for grilling, especially in Argentinian barbecue.
A leaner section of the rump, offering a balance of flavor and tenderness, ideal for roasting or grilling.
A versatile and smaller rump cut, suitable for slow-cooking or grilling.
A lean, cylindrical cut from the hindquarter, known for its toughness but great for slow-cooking, braising, or roasting.
A large, lean cut from the inner thigh, often used for roasting or thin slicing for deli-style meats.
A lean, flavorful cut from the leg, often used for slow-cooking, roasts, or ground beef.
A part of the silverside (or bottom round), best for slow cooking due to its lean nature and connective tissue.
A tough, lean cut from the hind leg, best suited for slow cooking or braising.
A thin, flavorful cut located above the flank steak, excellent for grilling or roasting.
A long, flat cut from the abdominal muscles, known for its robust flavor. Best when marinated and grilled.
A flavorful, marbled cut from the shoulder, perfect for slow cooking, stews, or braising.
A tough cut from the lower leg, full of collagen, ideal for slow cooking and braising to achieve a tender, rich texture.
A highly marbled cut from the rib section, known for its rich flavor and tenderness. Ideal for grilling or pan-searing.
The outer layer of the ribeye, incredibly tender and flavorful, often considered the best part of the ribeye. Perfect for grilling
A cut from the shoulder, offering good marbling and flavor. It can be used for braising, roasting, or ground beef.
A large, lean cut from the shoulder, best suited for slow cooking or braising due to its tougher texture.
A small, tender cut from the shoulder, similar to tenderloin in texture, ideal for grilling or roasting.
A cut from the shoulder, rich in flavor but can be tough, often used for braising, stews, or slow-cooking.
A large cut from the chest, known for its tough, fatty nature, which becomes tender when slow-cooked or smoked.
A tough cut from the lower leg, full of collagen. Perfect for slow-cooking, resulting in a melt-in-your-mouth texture.
A highly marbled cut from the rib section, offering rich flavor and tenderness when slow-cooked or braised.
The meat between the ribs, rich in flavor but can be chewy. Often used in stews or slow-cooked dishes.
Refers to the front section of the animal, without the full rib set. Typically includes cuts like the chuck, shoulder, and part of the brisket. These cuts are generally used for braising or slow cooking.
Even the trimmings from Wagyu beef are valuable because of the exceptional quality of the meat.
A long, thin cut of beef from the diaphragm muscles of the cow, specifically from the plate section. It has a rich, beefy flavor and a distinct grain.
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