THE WAGYU CUTS AVAILABLE AT WAGYU MALTA
It often happens that people only rely on the most famous and renowned cuts, which are also the most expensive ones. However, this isn't always the only or the best choice. With a little effort to study, you can understand and purchase cuts that are more suited to you, especially for the type of cuisine you want to prepare. If you can't find answers to your questions, you can also write directly to us here: info@wagyu.mt
This advice highlights the importance of exploring beyond the most well-known cuts of Wagyu beef, encouraging consumers to learn about and try different cuts that may better suit their cooking style or preferences.
FILLET, SIRLOIN, RIB EYE,
FILLET: The meat of the Fillet is tender with high marbling. It makes up only 2% of the entire carcass of the animal and is a highly sought-after cut in the Japanese market. Due to its smaller diameter compared to other cuts, it is ideal for pan-searing or grilling and for preparing steaks.
RIB EYE (rib steak): The Rib Eye is a cut found next to the chuck on the dorsal side of the rib area and is the continuation of the Sirloin (or Striploin). The meat is very flavorful and tender with uniformly high-quality marbling. It is the ideal cut for preparing excellent steaks.
SIRLOIN (striploin): The Sirloin is located along the backbone in the hindquarters and is considered the most prized cut. Its very tender texture, combined with the fact that identical pieces can be obtained from this cut, makes it ideal for serving as a steak.
CHUCK ROLL, SHOULDER CLOD, CHUCK TENDER, BRISKET, CHUCK RIB TRANSLATION:
CHUCK ROLL: The Chuck Roll is a very flavorful and tasty cut extending from the rear of the neck to the fifth rib. It consists of two parts: one with excellent marbling, perfect for yakiniku and steaks, so much so that it's also offered as chuck steak in American steakhouses; the other, closer to the neck, is less marbled and suitable for thin slicing or grinding to make delicious hamburgers.
SHOULDER CLOD: The Shoulder Clod is the cut from the shoulder area of the animal, characterized by a large portion of muscle tissue, but made up of tender and good texture meat. Distinguished by its intense color and flavor, it can be cut into small, thin pieces suitable for yakiniku and sukiyaki, or ground for preparing excellent hamburgers and gyoza.
CHUCK TENDER: The Chuck Tender is part of the forequarter and stretches from the beginning of the quarter to the shoulder clod. The meat of this cut is similar to that of the hindquarter, marbled and with a slight sweet taste that becomes stronger with long chewing. It is very suitable for yakiniku cooking, long cooking such as stews, and, if thinly sliced, also for excellent carpaccios.
BRISKET: The brisket is the chest, the thoracic area of the animal. It consists of various cuts of fatty chest meat with good consistency and the side meat located under the rib, the actual brisket, which is soft and lean. It is usually used in long preparations (boiled or braised) or as ground meat.
CHUCK RIB: The Chuck Rib features a large portion of muscle tissue and is made up of tender and good texture meat. It has a very high marbling and intense color and flavor; it can be cut into small pieces for yakiniku, skewers, and sukiyaki.
SHANK: The Shank, or shin, is divided into fore (SHIN) and rear (SHANK) and is mainly composed of lean and muscular meat, with a widespread presence of fat, although there is normally a higher percentage of lean meat in the rear cut. The meat is characterized by good consistency and a strong Wagyu aroma, making this cut suitable for long cooking or for preparing delicious Wagyu hamburgers.
BOTTOM ROUND, TOP ROUND, TOP SIRLOIN BUTT, KNUCKLE
BOTTOM ROUND (fesa geretto): The Bottom Round is a lean, muscle-rich part of the hindquarter. It is divided into three parts: Eye of round, the heel part (Heel), and the outside of the hindquarter (Outside). The meat is less tender than other cuts and leaner, making it ideal for thin slices or used in boiled and stewed dishes.
TOP ROUND (girello): The Top Round is a large cut with an outer layer of fat that is not present inside. The meat is tender with uniform and high-quality marbling.
TOP SIRLOIN BUTT or RUMP (scamone): A cut made up of soft meat with high and extremely uniform marbling. It is ideal for steaks, tataki, and skewers but suits most cooking and preparation methods.
KNUCKLE (noce): Similar to the top round and located between it and the bottom round, it has lean but tender meat and is commonly used for boiling and stewing.
PLATE SET (belly and short ribs)
PLATE SET (short ribs): The "Plate Set" consists of two parts, the short ribs and the belly. The piece is composed of a mix of lean and fatty meat, a combination that offers a rich and flavorful taste. The lean part, if thinly sliced, is very suitable for sukiyaki, cutlets, hamburger mince, and gyoza.
PLATE SET (belly): This is the second part of the "Plate Set" and features meat with excellent texture and rich flavor. The short plate includes a cut known as the flank steak, which has a proportional distribution of lean meat and fat. Exceptional for recipes requiring long cooking times, it is also suitable for making hamburgers because it is rich in fat characterized by a strong Wagyu aroma.
