Guide to Wagyu Beef Cuts: From Premium Steaks to Hidden Gems

The king of Wagyu cuts. The ribeye comes from ribs 6 through 12 and contains the longissimus dorsi muscle along with the spinalis (the coveted "ribeye cap"). In Wagyu, this cut achieves the most spectacular marbling — it's the cross-section used for official BMS grading. A Japanese A5 ribeye (BMS 10-12) is almost snow-white with fat, while an American Wagyu ribeye (BMS 6-9) shows beautiful but less extreme marbling.

Cooking: For A5 Japanese Wagyu, slice thin (¼ inch) and sear briefly in a screaming-hot cast iron pan — 30 to 45 seconds per side. The fat content is so high that it's best enjoyed in small portions (3-4 oz). For American or Australian Wagyu ribeye, cook as you would a premium steak: sear at high heat, finish to medium-rare (130°F internal). The extra marbling makes overcooking more forgiving than conventional beef.

Price range: American Wagyu ribeye runs $50–$80/lb. Australian fullblood (BMS 9+) runs $70–$125/lb. Japanese A5 Miyazaki or Kobe ribeye ranges from $110–$175/lb retail.

Cut from the short loin, the strip steak offers a firmer, more "beefy" eating experience than the ribeye. It has a tighter grain and a distinctive fat cap running along one edge. In Wagyu, the strip develops fine marbling throughout but retains more textural structure than the ribeye — many steak enthusiasts prefer it for exactly this balance of flavor and chew.

Cooking: Sear on high heat with a light oil (or no oil at all for high-BMS cuts — the fat renders out). Aim for medium-rare to medium. The strip's slightly lower fat content compared to ribeye means it benefits from a good crust. Rest for 5 minutes after cooking.

Price range: American Wagyu strip runs $45–$80/lb. Japanese A5 strip can reach $100–$160/lb.

The most tender cut on the animal — a long, narrow muscle that runs along the spine and does essentially zero work during the animal's life. In conventional beef, tenderloin is prized for its texture but often criticized for lacking flavor. Wagyu changes the equation entirely: the intramuscular fat adds richness and depth that conventional tenderloin simply can't match. A Wagyu filet mignon is both impossibly tender and genuinely flavorful.

Cooking: Pan-sear in a hot skillet with butter, 3-4 minutes per side for a thick-cut filet. Because tenderloin is lean relative to other Wagyu cuts (even Wagyu tenderloin has less marbling than Wagyu ribeye), avoid going past medium or you'll lose the advantage. Internal temp of 130-135°F is ideal.

Price range: American Wagyu tenderloin runs $30–$60/lb for a whole peeled tenderloin, or $50–$90/lb for portioned filet mignon steaks. Japanese A5 filet reaches $90–$180/lb.

The zabuton (meaning "cushion" in Japanese) is cut from the chuck — specifically, the serratus ventralis muscle that lies under the shoulder blade. In Western butchery, this is the Denver steak. It's one of the most exciting Wagyu cuts because it can achieve ribeye-level marbling at a fraction of the price. The muscle is naturally well-marbled even in conventional cattle, and in Wagyu, it becomes extraordinarily rich and tender.

Cooking: Treat it like a premium steak. Sear on high heat to medium-rare. The zabuton is forgiving thanks to its high fat content. It's a favorite in Japanese yakiniku (grilled meat) restaurants where it's sliced thin and cooked briefly over charcoal. At home, it's equally outstanding grilled whole as a steak.

Price range: This is the value play in premium Wagyu. American Wagyu Denver steaks run $15–$25/lb. Japanese A5 zabuton can reach $40–$50/lb. You're getting comparable marbling to a ribeye for significantly less.

Cut from the top blade of the shoulder (infraspinatus muscle), the flat iron is the second most tender muscle on the entire animal after the tenderloin. A connective tissue seam runs through its center — when properly butchered, it's removed, yielding two flat, rectangular steaks with outstanding tenderness and bold flavor. In Wagyu, this cut develops impressive marbling that makes it taste far more expensive than it is.

Cooking: Grill or pan-sear over high heat to medium-rare. Don't go past medium — the center seam can tighten. Slice against the grain for serving. Excellent for fajitas, steak salads, or as a standalone steak.

The chuck flap comes from the same neighborhood as the zabuton but includes more of the surrounding chuck muscles. It's a versatile cut with excellent marbling in Wagyu. In Japan, chuck flap is one of the most popular cuts for yakiniku — sliced thin and grilled over open flame. It has a richer, more complex beefy flavor than leaner premium cuts.

Cooking: Slice thin (⅛ to ¼ inch) for yakiniku-style grilling, or cook whole as a steak to medium-rare. Also excellent cut into strips for stir-fry or Korean BBQ. The abundant marbling keeps it juicy across various cooking methods.

A triangular muscle from the bottom sirloin, tri-tip became a California BBQ staple and has gained nationwide popularity. Each animal only yields two tri-tips (about 1.5-2.5 lbs each), making it somewhat limited. In Wagyu, the tri-tip picks up noticeably more marbling than conventional versions, though it remains leaner than cuts from the rib or chuck. The result is a flavorful, moderately tender roast that's perfect for feeding a small group.

Cooking: Season generously and grill or smoke to medium-rare (130-135°F). Tri-tip has two different grain directions, so slice against the grain from each end, pivoting at the center. Let it rest for 10 minutes. Also excellent smoked low-and-slow to 135°F, then seared.

These thin, flat cuts from the plate and flank are packed with beefy flavor. In conventional cattle, they can be tough if not handled correctly. In Wagyu, the extra marbling makes a dramatic difference — Wagyu skirt and flank are significantly more tender than their conventional counterparts. Skirt steak (both inside and outside) is the classic fajita cut. Flank is leaner but excellent sliced thin.

Cooking: High heat, fast cook. Sear 2-3 minutes per side on the hottest part of your grill or in a blazing-hot cast iron pan. Always slice thin against the grain. These cuts go from tender to tough rapidly if overcooked — pull them at 125-130°F internal.