Do you have a favorite cut of steak? If you’re trying Wagyu beef, you might want to open your mind to different steak cuts. It’s hard to determine the best steak cuts when ordering Wagyu: they’re all so good.

We’re not going to attempt to rate Wagyu steak cuts best to worst in this steak cuts guide, because “worst” is meaningless when you’re talking about the delicious flavor and buttery texture of Wagyu beef. The difference between types of steak cuts has to do with where the steak cuts come from and how they’re best cooked, so the best steak cuts for grilling may not be fundamentally better than steak that should be cooked slowly. A quick glance at a steak cuts chart could tell you facts, like that striploin has more marbling than ribeye and tenderloin is lean, with fewer calories than other cuts, but here we’ll attempt to give you a feel for the experience of eating Wagyu, and how to best prepare it.

  • One of the most popular steak cuts is filet mignon. Domestic filet has a wonderful mouthfeel and tenderness, but Wagyu filet is next level. Its sweet flavor, velvety consistency, and abundant marbling make filet decadent and because it’s cut from the tenderloin, a muscle that isn’t worked much, it’s very tender. Cook filets in dry heat, grilled or sauteed in a very hot pan, but never past medium rare.
  • Top sirloin steaks are located at the top of the back end of the cow. A versatile, flavorful steak. It’s not as intensely marbled as some other cuts, but it’s moderately tender considered lean. Top sirloins can be fried, grilled, broiled, or roasted.
  • Skirt steaks come from just underneath the ribs. In Wagyu, this cut can become heavily marbled, and when cooked correctly it’s tender and flavorful. It’s best to marinate skirt steak, then grill, roast, or sauté it.
  • Ribeye comes from the rib cage, which doesn’t move much or bear much weight. That makes for a well-marbled, tender steak, with fat surrounding it to add flavor when it’s cooked. It can be served with the bone in or out, but it’s best when seared quickly at high heat, then finished at a lower heat to fully release its flavor.
  • Strip steak comes from the short loin and is extremely popular. It’s actually part of the T-Bone or Porterhouse, but strips are served boneless. Strip steak has a balanced flavor and texture, and Wagyu strips have dense and delicate marbling, making it one of the best cuts of Wagyu steak. They’re perfect for the grill because they should be cooked quickly over high heat. 

For quality American Wagyu Beef, you can trust Triple T Ranch. Located in Alabama, our family-owned-and-operated ranch is a place where practicing proven husbandry techniques ensures the health and prosperity of the herd. Our cattle are well cared-for and registered through the American Wagyu Association. Call (251)333-2800 or contact us for more information.

American Wagyu Cuts of Beef