Maybe you’ve already spent hours comparing several different cuts of Japanese Wagyu steak. Or, maybe you’ve narrowed it down to just a couple of cuts that look equally tender and full of that rich Wagyu flavor you crave.
Either way, choosing the right steak cut for you can be daunting—especially if you’re relatively new to the world of Wagyu. Different cuts from the loin are divided into Wagyu ribeye, striploin, and tenderloin. There are rarer cuts from different parts of the cattle as well, such as flat iron and culotte, which are lesser known and harder to come by, but exquisite in terms of texture and taste. All are great meat for steaks, but knowing how to differentiate between them properly will better equip you to make the perfect choice for your palate.