Not all Wagyu are created equal. Understanding how Wagyu beef is graded—and which cuts deliver the ideal balance of marbling, texture, and flavor—can help you select the perfect cut of Certified Akaushi Beef® for your next unforgettable meal.
Wagyu Grading Explained
Wagyu beef is graded on a combination of quality and yield, with the Beef Marbling Standard (BMS) playing a central role. The BMS ranges from 1 to 12—higher scores mean more intricate marbling, resulting in a richer, more buttery texture.
Japanese Beef Marbling Standard
The Japanese Beef Marbling Standard measures how much fat is mixed into the meat. Fat makes beef tender, juicy, and flavorful. Ratings go from 1 to 12, with 12 being the most luxurious and rich.
In Japan, additional criteria such as meat color, brightness, firmness, texture, and fat quality are factored into the final grade, overseen by the Japanese Meat Grading Association. This rigorous process ensures only the finest beef earns a premium rating.
Akaushi consistently ranks high on this scale due to its superior intramuscular fat content.
Its balance of rich marbling and a slightly firmer texture, makes it both indulgent and versatile. Akaushi is a a fantastic choice for those who want exceptional flavor without being overly fatty.
Popular Cuts of Wagyu
Explore the most sought-after cuts that showcase the unmatched tenderness, marbling, and flavor of Certified Akaushi Beef. From the rich, buttery texture of the Ribeye to the lean elegance of the Tenderloin Filet, each cut delivers a world-class steakhouse experience.
Outside Skirt Steak
A lean yet flavorful cut, skirt steak benefits from quick, high-heat methods like grilling or stir-frying. It's a favorite in fajitas and Asian-inspired dishes thanks to its robust marbling.
Ribeye
This classic cut is celebrated for its intense marbling and rich, succulent flavor. Ideal for grilling or pan-searing, it's a go-to for steak lovers seeking the ultimate in tenderness and juiciness.
Tenderloin Filet
The most tender cut of the cow, tenderloin is leaner with a delicate flavor. Best suited for high-heat cooking methods like grilling or cast-iron searing.
Tri-Tip
Why It’s Great:
The perfect summer cut for smoking, especially for small families. Praised for its tenderness, bold flavor, and affordability, this cut will elevate your backyard cooking game—and have your friends begging for your recipe.
Brisket
Cut from the breast, brisket delivers deep flavor and benefits from low and slow cooking. Smoking or braising brings out its tender, melt-in-your-mouth qualities.
Short Ribs
These richly marbled ribs shine with slow-cooking methods like braising or smoking. They fall off the bone when cooked right and deliver full-bodied flavor.
Best Cuts for First-Time Wagyu Buyers
If you're new to Wagyu, it’s important to choose cuts that balance value, marbling, and ease of cooking. Here’s a quick guide to help you select the right cut based on your comfort level and experience.
Chuck Roast
Why It’s Great:
One of the most flavorful cuts. While it’s tougher than steaks, its rich marbling makes it perfect for slow cooking, resulting in incredibly tender, fall-apart meat. Ideal for those who love set-it-and-forget-it meals.
Coulotte Steak
The Coulotte Steak, also known as Picanha, is an under-the-radar favorite with a juicy fat cap and rich flavor—perfect for first-timers to slice thin after grilling and ideal for sharing.
Flat Iron
A hidden gem among beef cuts, the flat iron boasts rich marbling and exceptional tenderness. It's ideal for quick grilling or pan-searing and is a rising favorite for those who want steakhouse flavor without the fuss.
Top Sirloin
Why It’s Great:
Leaner than Ribeye but still flavorful and juicy, especially in Wagyu form. Great for grilling or pan-searing and typically more affordable.
Sirloin Strip
Why It’s Great:
It looks and cooks like a classic steak—this cut offers a familiar eating experience with a noticeable Wagyu upgrade in tenderness and richness.
Wagyu Cuts Breakdown
Get to know your beef.
This visual guide maps the Wagyu cuts directly onto the silhouette of a cow, helping you see exactly where each premium cut comes from.
Whether you're a grilling guru or just curious about what makes each cut special, this chart makes it easy to choose the perfect one for your next meal.
FAQs on Wagyu Grades and Cuts
What does the Beef Marbling Standard (BMS) mean?
BMS measures the amount and quality of intramuscular fat (marbling) in Wagyu beef, scored from 1 (least marbled) to 12 (most marbled). Higher BMS means richer flavor, buttery texture, and greater tenderness.
How do Japanese, Australian, and American Wagyu grading systems differ?
- Japanese: Uses BMS combined with meat color, firmness, fat quality, and yield grade, overseen by the Japanese Meat Grading Association.
- Australian: Grades Wagyu by marbling score and meat maturity, but with a simplified system often focusing on marbling and weight.
- American: Uses USDA grades (Prime, Choice, Select) alongside Wagyu-specific marbling scores, but generally less strict than Japanese grading.
What makes Certified Akaushi Beef® special?
Certified Akaushi Beef® consistently ranks high on the BMS scale, thanks to superior intramuscular fat and strict quality standards, ensuring premium marbling, flavor, and texture.
How do I pick the right Wagyu cut for my recipe or cooking style?
Choosing the right Wagyu cut depends on how you plan to cook it and the flavor or texture you want. For quick grilling or pan-searing, go with tender cuts like Ribeye, Flat Iron, or Top Sirloin. For slow-cooked dishes with deep, rich flavor, tougher cuts like Chuck Roast or Brisket are ideal. Match your cut to your cooking method for the best results!
How should I cook Wagyu cuts for the best results?
Cooking varies by cut:
- Tender cuts (Ribeye, Tenderloin, Flat Iron) are ideal for quick, high-heat methods like grilling or pan-searing.
- Tougher cuts (Chuck Roast, Brisket, Short Ribs) benefit from slow cooking methods like braising or smoking to maximize tenderness and flavor.
What is the difference between Ribeye and Flat Iron?
Ribeye is known for intense marbling and rich beefy flavor, great for indulgent meals. Flat Iron is a more affordable cut from the shoulder, tender with excellent marbling, suitable for quick cooking.
Can I grill all Wagyu cuts?
Most steaks like Ribeye, Flat Iron, and Top Sirloin grill beautifully. However, tougher cuts like Brisket or Chuck Roast require low and slow methods to break down connective tissue.
Why is Wagyu more expensive than regular beef?
Wagyu cattle are raised with specialized breeding and feeding practices that increase marbling and flavor. The grading process is rigorous, and high marbling levels require more time and care, resulting in premium quality and price.
How do I choose the right Wagyu cut for my cooking skill level?
If you’re new to Wagyu, start with beginner-friendly cuts like Flat Iron or Top Sirloin. These are easier to cook and still showcase Wagyu’s flavor. More advanced cooks might explore Ribeye or Tenderloin for a luxurious experience.
What does “marbling” actually taste like?
Delicious! Marbling is the intramuscular fat that melts during cooking, giving Wagyu its buttery texture and rich, savory flavor that melts in your mouth.
Ready to Choose Your Perfect Cut?
Discover the ideal balance of marbling, flavor, and tenderness with Certified Akaushi Beef®—graded to impress, crafted to savor.
