Wagyu beef, originating from Japan, is a culinary masterpiece coveted by chefs and meat lovers worldwide. Its hallmark is the intricate marbling that delivers unparalleled flavor and a melt-in-your-mouth texture. This guide will walk you through the different beef parts and cut of Wagyu, their rarity, and their own flavor profile so that you can choose your own experience.
Is Wagyu Beef Parts and Regular Beef Parts Just the Same and Do They Have the Same Characteristics?
Since the topic are Wagyu Beef Parts, it’s important to mention this early that the anatomical parts of Wagyu and regular beef are the just the same(e.g., ribeye, tenderloin, brisket), but the characteristics of these parts differ significantly because of Wagyu’s unique trait which is its Marbling which affects the following:
- Tenderness: Wagyu’s intramuscular fat ensures every part is naturally tender. Regular beef can vary widely, with tougher parts, sometimes requiring slow cooking or tenderizing.
- Flavor: Wagyu boasts a buttery, umami-rich flavor that shines with simple cooking methods. On the other hand, Regular beef has a more robust, often complemented by flavorings from marinades or sauces.
- Cooking: Wagyu’s marbling causes it to be cooked faster due the fat’s low melting point. On the other hand, regular beef often needs marinades and slow-cooking to enhance flavor and texture.
- Portion Sizes when Serving: Wagyu’s richness means smaller servings (4–6 oz) are satisfying, whereas regular beef is often consumed in larger portions.
Name of Wagyu Beef parts: Part Location, Portions Per Beef, and Flavor Profile
Each part of the beef is different from each other; some are fatty, some are more lean, and some of them balance lean and fat. Today, we’re going to explore the different types of beef parts from what location of the cow they are harvested from and the flavor that varies depending on what beef part it is.
Rib wagyu parts
The rib section, especially parts like ribeye, is highly marbled, offering a luxurious, melt-in-your-mouth texture and a savory, beef-forward flavor. Perfect for those who enjoy a bold and fatty taste.
Cow Part Location: Taken from the rib section of the cow in the back area behind the broad ribs below the shoulder blades, with the ribeye typically taken from the middle ribs. It is a beef part that can turned into steaks bone in or bone out.
Portions per Beef: In a cow, you can get 23-27 Kgs (including bones) of yield from the rib which is turned into 20-25 portions of cuts depending on its thickness.
Flavor Profile: Rich, buttery, and indulgent.
Tenderloin wagyu parts
The tenderloin is the leanest and most tender beef part, with a delicate flavor that doesn’t overpower. It’s ideal for those who prefer texture over intense beefiness.
Cow Part Location: The tenderloin is located in the short loin and sirloin primal sections of the cow. It is a long, narrow, and lean muscle that lies beneath the spine and runs along the inside of the backbone, stretching from just behind the last rib to the start of the pelvis.
Portions per Beef: In a cow, you can get 2-3 Kgs of meat from the tenderloin which is turned into 8-12 portions of cuts depending on its thickness.
Flavor Profile: Subtle, mild, and refined.
Short Loin wagyu parts
Offering a moderately rich flavor with a satisfying bite. The balance of tenderness and robust beef taste makes it a favorite for steaks.
Cow Part Location: The short loin A.K.A. “striploin”, is located in the short loin primal section of the cow, specifically along the back. It lies along the top of the cow’s spine, just behind the rib and in front of the sirloin.
Portions per Beef: In a cow, you can get 3.6-5.4 Kgs of meat from the short loin which is turned into 12-14 portions of cuts depending on its thickness.
Flavor Profile: Juicy, savory, and well-balanced.
Sirloin wagyu parts
Sirloin is less marbled than rib or short loin but delivers a strong, beefy flavor. It has a satisfying chew, with a natural sweetness that pairs well with simple seasonings.
Cow Part Location: The sirloin is located in the rear back of the cow (Hindquarter), specifically at the rear end of the loin primal section. It lies between the short loin (towards the front) and the rump cap (towards the back).
Portions per Beef: In a cow, you can get 4.5-6.3 Kgs of meat from the sirloin which is turned into 16-22 portions of cuts depending on its thickness.
Flavor Profile: Bold, hearty, and slightly sweet.
Brisket wagyu parts
The brisket is a well-worked muscle, contributing to its intense beefiness. Slow cooking brings out its rich, meaty essence, often complemented by smoky or spicy flavors in barbecue dishes.
Cow Part Location: The brisket is located in the lower chest of the cow, specifically in the front breast section. It is just beneath the neck and in front of the fore shank.
Portions per Beef: In a cow, you can get 4.5-6.3 Kgs of meat from the brisket. After trimming the excess fat, there will be around 3.2-5.4 Kgs of meat.
Flavor Profile: Deep, smoky, and robust.
Chuck wagyu parts
Chuck is highly flavorful due to its marbling and connective tissue. Its deep, savory taste shines in slow-cooked dishes where the collagen breaks down, adding to its richness.
Cow Part Location: The chuck is located in the forequarter of the cow, specifically at the shoulder region. It sits between the neck and the rib.
Portions per Beef: In a cow, you can get 27-36 Kgs of meat from the chucks after trimming. The meat can be turned into 25-30 portions of chuck steaks, but can be 50-70 portions depending on the cut it’s being turned to.
Flavor Profile: Bold, meaty, and rich.
Flank wagyu parts
Flank steak has a strong, hearty flavor with a hint of minerality. Its coarse texture intensifies its beefy taste, making it perfect for marinades that enhance its natural flavors.
Cow Part Location: The flank is located in the belly region of the cow, specifically in the area below the loin and just ahead of the shank and behind the short plate.
Portions per Beef: In a cow, you can get 1.4-2.3 Kgs of usable meat from the flank. You can get 4-10 portions of the part depending on the cut and its thickness.
Flavor Profile: Beefy, earthy, and slightly tangy.
Rump wagyu parts
The rump has a firm texture and delivers a straightforward, no-frills beef flavor. It’s leaner but still satisfying, with a natural depth that pairs well with bold seasonings
Cow Part Location: The rump is located in the hindquarter of the cow, specifically at the back end at the top of the hind leg. It lies above the round and behind the sirloin, covering the area around the hipbone and extending toward the base of the tail.
Portions per Beef: In a cow, you can get 11-16 Kgs of meat from the rump which is turned into 20-30 portions of steaks.
Flavor Profile: Clean, robust, and hearty.
Round wagyu parts
The round is lean with minimal fat, giving it a milder beef taste. It’s ideal for dishes where the flavor of sauces or spices takes center stage rather than the meat itself.
Cow Part Location: The round is located in the hindquarter of the cow, specifically in the upper rear leg. It is the part of the beef that lies below the rump and above the shank.
Portions per Beef: In a cow, you can get 27-36 Kgs of meat from the round which is turned into 30-40 portions of steaks..
Flavor Profile: Mild, clean, and neutral.
Short Plate wagyu parts
Includes parts like skirt steak and is known for its robust, meaty flavor with a slightly chewy texture. The fat content adds depth, making it ideal for marinating and grilling.
Cow Part Location: The short plate is located in the lower midsection of the cow, specifically in the belly area, beneath the rib and in front of the flank.
Portions per Beef: In a cow, you can get 9-13.6 Kgs of meat from the short plate which is turned into 6-8 portions of steaks.
Flavor Profile: Rich, intense, and fatty.
Shank wagyu parts
The shank has a bold, beef-forward flavor, with connective tissue that breaks down into a luscious, gelatinous texture when slow-cooked. It’s ideal for hearty soups and stews.
Cow Part Location: The shank is located in the lower leg of the cow, both in the forequarter (front shank) and the hindquarter (rear shank). It includes the area from just below the shoulder (for the front shank) or hip (for the hind shank) down to the knee of the cow.
Portions per Beef: In a cow, you can get 3.6-6.8 Kgs of meat from the shank which is turned into 6-8 portions of steaks.
Flavor Profile: Rich, gelatinous, and deeply savory.
Which Wagyu Beef Part Would You Get?
Wagyu beef offers a variety of parts, each with its unique flavor and texture. Whether you’re hosting a special dinner or experimenting in the kitchen, understanding these beef parts makes it easier for you to create the right dishes. Well then, whichever beef part you decide to get, we are confident that you will be able to enjoy the marbling and mouth-melting taste of Japanese Wagyu.
Don’t be afraid to explore and taste those beef parts and get your authentic Wagyu at trusted stores in Metro Manila!
