12 Aug Our Most Popular Wagyu Cuts

Beef is one of the most popular meats on the dinner table and you might be wondering what distinguishes one variety from another. Butchers cut each portion of a steer into distinct slices of beef and although all of these cuts come from the same cow, they can greatly vary. Muscle utilisation, marbling, bones and other characteristics all contribute to each cut of beef having its own distinct flavour and texture profile.

We’ve compiled a list of our most popular Wagyu Beef cuts to help you make the most of this versatile food.

1. Wagyu Ribeye
   Ribeye is derived from the rib cage region of the cow and because the rib cage is rarely used for movement and bears minimal weight, the ribeye is nicely marbled and delectable, with a layer of fat encircling the cut. When this fat melts during cooking, the flavour spreads throughout the meat, giving each bite a unique flavour. To seal in the juices of a Wagyu Ribeye, sear it on high heat first. Then, finish cooking the steak on low heat to bring out the flavour.
2. Wagyu Sirloin
   This is a thick, lean cut of beef from the back of the cow and is rich in flavour and is most recognisable for its robust meaty taste and relatively soft texture. Which makes the Wagyu Sirloin the most popular cut to experience the tenderness from the various levels of marbling scores within the meat. The correct grilling method used for this cut is very important.
   Here the Japanese method of Teppanyaki or the Hibachi grill is used to make sure the heat is transferred evenly and all the fat melts into the meat. It’s one of our top-sellers and is a wonderful cut of meat that makes a great appetizer, cooks well with marinades and adds a lot of flavour to recipes.
   
3. Wagyu Fillet
   The fillet is cut from the cow’s tenderloin and because this muscle is rather inactive, it is an extremely lean and tender cut of beef. Wagyu fillet has a high percentage of marbling, making an already soft cut more smooth and exquisite. This sweet and delicate textured meat can be prepared in a variety of ways, but for the best results, utilise a dry heat method of cooking. Fillets, in particular, should not be cooked past medium rare in order to retain the softness that the cut is known for. 
   
4. Wagyu Rump Steak
   The rump is derived from the cow’s hindquarters and the muscle above the hip bone. Because it is sourced from a highly active muscle, the flesh is tough but tasty. Rump steak in general is fantastic for grilling and frying, and it’s especially good on the braai, where the fat may caramelize on high heat before finishing on medium. Best served with a glass of medium-bodied Shiraz and a pepper/mushroom sauce on the side!
5. Wagyu Skirt Steak or “Philadelphia Steak”
   The Skirt Steak, also known as the Philadelphia Steak, which is located just beneath the rib towards the belly of the cow and is part of the diaphragm, has grown in favour. Skirt Steak is a thin cut of beef with very active, long grain muscular tissue. When marinated in vinegar, Worcestershire sauce or soy sauce, the longer, harder muscle fibres break down gradually. The steak itself varies in thickness, with tails and ends as thin as paper. When prepared on high heat, for a short period of time, it produces a dynamic flavour, with medium rare full-bodied, tasty flesh and caramelized crispy edges.
6. Wagyu Flank Steak or “London Broil” or “Bavette”
   The Wagyu Flank Steak, also known as London Broil or Bavette, is a rising star among the “new-wave” of meat cuts. It is a long and wide steak made from the lower belly part of the cow known as the flank. Normally, flank steaks have a meaty intensity with a touch of chew, but Wagyu Beef Flank Steaks benefit from the outstanding genetics and marbling of the Wagyu cow, making it far more soft. Because flank steak is so thin, it absorbs seasonings and marinades well and cooks rapidly.
7. Wagyu Denver Steak
   The Denver Steak is a very recent steak that was first made available to the public in 2009, making it therefore, a relatively unknown cut. It is derived from the carcass’ chuck, and after some experimentation and sculpting, a star was created. The Denver Steak is extremely well marbled and is cut from the area of the carcass that has maximum marbling. It is among the most tender cuts of beef, only narrowly beaten by Tenderloin and Ribeye. These steaks are really soft and thin. Consider marinating the steaks to enhance their texture and flavour and then flash-grill them for no more than a minute on each side.
   
8. Wagyu Flat Iron Steak
   Although the Flat Iron Steak is not commonly known, butchers and beef experts have long favoured it for its uniform size and delectable flavour. Intense marbling and a strong beef flavour that can stand on its own are both characteristics of the flat iron. Using a hot, large cast-iron or heavy stainless-steel skillet to cook this flat iron steak is the secret to a delicious crust. Flat iron steak tastes best when thinly sliced against the grain and served over a bed of leafy greens.
   
9. Wagyu Mince and Burger Patties
   Other popular Wagyu Beef options are our Wagyu Beef Mince and our Wagyu Burger Patties. Wagyu burgers are the epitome of a great dining experience, with their buttery, almost sweet flavour and wonderful umami overtones. At Blake’s Fine Foods, our 180g Wagyu Burger Patties are a best seller among our wide range of Wagyu meat options, and preparing the perfect Wagyu Burger is something we encourage trying. Wagyu meat is best served with a beer or a glass of red wine of your choice and is certainly a culinary experience that should not be missed out on.

At Blake’s Fine Foods, our extensive product list of Wagyu Cuts are sure to satisfy refined tastes. Good wines and good times are the perfect companions to our range of delicious wagyu beef cuts!