08/07/2026
PRIMA WAGYU Cut Guide
Japanese Wagyu is not just about marbling.
Each cut has its own flavor, texture, tenderness, and best way to enjoy.
In Japan, beef cuts are often explained through 13 main sections, including Neck, Chuck, Chuck Roll, Rib Loin, Sirloin, Tenderloin, Short Rib, Plate, Round, Rump, Knuckle, Shank, and others.
Premium cuts such as Rib Loin and Sirloin are known for beautiful marbling, rich aroma, and a luxurious melt-in-your-mouth experience.
Tenderloin is one of the most tender cuts, with a refined and elegant taste. Chateaubriand is the premium center cut of the Tenderloin and is considered one of the rarest and most luxurious parts of beef.
Short Rib and Plate are popular for yakiniku and BBQ, offering rich flavor, juicy fat, and deep Wagyu taste.
Round, Rump, and Knuckle are leaner cuts, perfect for those who enjoy a cleaner red-meat flavor with less fat.
Neck and Shank are firmer cuts, but they are full of deep beef flavor and become incredibly rich when slow-cooked.
At PRIMA WAGYU, we believe that knowing each cut helps you enjoy Wagyu in the best possible way.
From Japan. To Your Table.
๐ฅฉ PRIMA WAGYU
๐ฏ๐ต Authentic Japanese Wagyu
๐ Cebu, Philippines
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