Other Wagyu Cuts

For the most demanding gourmets, full ofnuances and strong meat flavour with a tenderness that melts in your mouth. It is recommended to remove the central nerve before cooking

Wagyu’s diaphragm next to the lung. Great flavour and powerful taste.

This piece comes from the rib cage of the animal. Its intense infiltration and marbling strengthen its flavour and give it a very smooth

texture.

Its high content of fat infiltration makes it a very tender and smooth cut, ideal for medallions, tartar or carpaccio

It is a very special piece in the form of ribeye steak, but small in size, therefore it is exceptional for preparing escalopes. Its two muscles can be separated to dice the meat for skewers, wok, etc.

This piece is obtained from the shoulder of the Wagyu. It has a great deal of fat infiltration and a central nerve that goes from end to end. The combination of the fat and the nerve give this cut a wide range of possible uses.

This piece with its exquisite texture; flavour and marbling. It is part of the animal flank. It is recommended to cut from the thick to the thin part with an angular cut (inclining the knife 45º) to enhance its texture on the palate

Typical meat in Brazilian grills, this piececorresponds to the tail of rump, one of its sides being covered by a layer of fat. It is recommended to cut at an angle from the thin part to the thick.

This piece comes from the top sirloin of the Wagyu. Its intense infiltration oers a wide range of elaborations, from the grill to the preparation of carpaccios.

This piece comes from the topside and its main objective is the preparation of carpaccios. Its fine and soft texture along with an exceptional flavour and a reddish colour makes it unique.

Part of the animal’s rump, therefore very tasty, tender and versatile for cooking. Removing the right-hand muscle will enable you to make medallions. The main ball is ideal for tartar or roast beef.

This piece comes form the flank of the Wagyu and is characterised by being highly infiltrated and tender as well as having a powerful flavour