A5 Kobe Wagyu cuts
STRIPLOIN
Counter Thread The Striploin is considered the most valuable cut placed behind the Rib Eye. The fine, soft texture of this cut, combined with the fact that identical cuts can be obtained from it, makes it ideal for serving as a steak.
Category
A5 - Marbling 8 / 10
RYB EYE
Tenderloin Steak The Rib Eye is a cut located next to the chuck on the dorsal side of the rib area, a continuation of the Striploin. The meat is very tasty and tender and has an excellent and uniform marbling.
Category
A5 - Marbling 8 / 10
FILLET
Fillet is characterised by its tender texture and high marbling. It corresponds to only 2% of the carcass and is a much sought-after cut in the Japanese market. Due to its smaller diameter compared to other cuts, it is ideal for grilling or grilling and for making steaks.
Category
A5 - Marbling 8 / 10
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