WAGYU

The fillet is located on the inside of the loin, contains practically no muscle, and is characterized by its fine texture, tenderness, and low-fat content. It is a luxurious part, the most expensive cut of beef. It accounts for only 2% of the entire dressed carcass. Care needs to be taken as the color of the meat degrades rapidly.

Like the fillet, the Sirloin is considered a high-quality cut and is located behind the rib loin. Its meat is finely textured and tender. It holds its shape well, and it is possible to obtain identically sized cuts making it ideal for steak, yakiniku, and shabu-shabu cut.

The fillet is located on the inside of the loin, contains practically no muscle, and is characterized by its fine texture, tenderness, and low-fat content. It is a luxurious part, the most expensive cut of beef. It accounts for only 2% of the entire dressed carcass. Care needs to be taken as the color of the meat degrades rapidly.

CHUCK ROLL The chuck roll is the forequarter portion cut between the 6th & 7th rib perpendicular to the dorsal line, excluding the shoulder clod and the brisket. It is divided into the chuck and the neck. The chuck roll can be well-marbled, and the meat is tender.

The D Rump can be divided into the sirloin butt that runs into the sirloin and the top sirloin cap, which runs into the gooseneck round. The sirloin butt has a very attractive color, is lean, finely-textured, and is characterized by proportionate fat, and has tender quality. The top sirloin cap has a deep color and intense flavor; however, it is vital to pay attention to muscle fiber's direction when cutting it for retail.

The 2 rib short rib is the upper half of the short plate located at the belly. The short plate is well-muscled, making the 2 rib short rib fibrous with a proportionally sizeable connective tissue. The meat has a rough texture; however, the lean meat and fat are proportionately mixed, giving it a rich taste and flavor. The 2 rib short rib is also made up of a cut known as the flap meat with a large proportion of the well-marbled lean meat.

The short plate in the bottom half of the part is located at the belly. Like the 2 rib short rib, the meat has a rough texture. However, it is characterized by its rich flavor. The short plate includes a cut known as the flank steak with a proportionate distribution of lean meat and fat.

The shoulder clod is a well-muscled area with a large proportion of muscle and muscle tissue and is made up of tough and tender meat. The meat typically has a deep color and strong flavor.

The knuckle is spherically-shaped and consists primarily of lean meat. It is divided into four parts. The inside knuckle muscle has slightly deep in color and tender. The knuckle's main muscle has muscle runs into the center, fine-textured and tasty. The outside knuckle is deep in color and slightly tough. Lastly, the tri-tip with some marbling but is not as tender as you expected from its appearance.

The gooseneck round is a lean, well-muscled part of the round. The meat generally has a rough texture and is relatively tough. It is divided into three parts. The round's eye is a cut that is paler in color and more elastic than other parts. The heel is a cut prepared for sale after removing the "musculus flexor digitorum superficialis" located in the center. Lastly is the outside round (gooseneck round) that is commonly used for stewing.

The top round is a large block with a proportionately large amount of lean meat. Meat quality can vary from the outside, towards the gooseneck round and to the inside toward knuckle. The parts that run toward the gooseneck round contain more fat; however, it has a rough texture and a slightly tough portion. The meat that runs toward the knuckle is characteristically tender.

The brisket refers to the cow's chest area and is made up of cuts with discrete meat qualities, including fatty and tough pectoral meat. The brisket body-side meat located under the rib, brisket (pectoral-meat), is lean and tender. The part located under the chuck short rib will have more flavor, marbling, and good appearance.

The shank includes the shin and the leg. The shin is well-muscled and consists primarily of lean meat. Generally, it is prepared for ground or chopped meat. The shin can be divided into the shin body and the "komakura." The shank is also well-muscled and lean meat.