How to Choose the Best Wagyu Cuts for Grilling, Searing, or Roasting

Wagyu is one of the most delicious meat selections available for an upscale meal. However, not every cut of wagyu is the same. Whether you’re cooking with wagyu on the grill or the stovetop, it’s vital to land on the right variation for maximum flavor impact. 

If you want the ideal wagyu cut for your recipe, you’re in the right place. Every detail matters, from your cooking preferences to the budget. Read on to better understand what goes into choosing the top wagyu cuts for your recipe. 

What Are the Best Cuts for Wagyu Beef?

There are ample selections of Wagyu beef available. Each provides a different amount of marbling, thickness, and more. You may enjoy a different steak depending on the recipe you’re cooking. 

Ribeye

A Wagyu ribeye is one of the most popular iterations of wagyu beef. This cut is well-known for its power-packed flavor and rich marbling. It’s juicy and tender, which makes it ideal to toss on the grill for those who enjoy a classic cooking method.

Ribeye steak from wagyu is sliced right from the center of the rib roast. This location means it’s the juiciest and most flavorful steak around. 

Sirloin 

If you want to go with something leaner, pick a sirloin Wagyu steak selection. It can be used in many more formats than a ribeye. Typically, individuals use wagyu sirloin in stir-fry. It’s also roasted and seared to perfection.

There isn’t as much marbling in a sirloin, but that doesn’t diminish the overall flavor. It’s versatile in its flavor and very beefy without all the additional fat ribboned throughout. 

Tenderloin Filet

Another excellent option is the tenderloin cut of wagyu. This option is also known as the filet. It’s perhaps the most tender selection, offering less marbling than other selections but a more delicate taste and texture. The flavor is milder, ideal for those who don’t love the bold flavor of a more marbled Wagyu selection.

The Wagyu tenderloin is rich, buttery, and one of the most tender options available. It’s high-quality and distinctive from the others, excellent on its own or as a protein on top of a quality salad. The filet can be roasted, pan-seared, grilled, and more. 

Consider Cooking Preferences

One of the most critical factors in determining the best Wagyu cut for your recipe is how you want to cook it. Different Wagyu cuts come in differing thicknesses, so it’s vital to pick one that will remain tender no matter how you cook it.

Popular cooking techniques and the correct cuts include the following:

• Pan-searing: Ribeye and filet are excellent options for pan-searing thanks to their fat content. The fat ensures retained moisture during the cooking process.

• Grilling: If you want to cook your Wagyu selections on the grill, pick the ribeye for the fat content. It will remain juicy and cook well. Typically, the ribeye will sear best with a thick and tender crust. Fillets are also excellent.

• Slow-cooking: Sirloin is a quality combination of fat and meat that will work well for the slow-cooking process. It’s ideal for casseroles, stews, and anything else that cooks slowly over time. 

Determine Country of Origin

The country of origin matters to some. Different countries offer different cattle for their wagyu productions, which contributes to different marbling, flavor, and even appearance.

Here are some of the most popular countries of origin for wagyu steak:

• Japan: Japan is well-known for its Wagyu beef selections. Wagyu beef originated in Japan and meets only the best standards. The cows are fed on quality diets and their lineage is traced back to form a pure Wagyu bloodline.

• Australia: Australian Wagyu comes from crossbreeding with other cattle. The flavor is a little less buttery, but it’s meatier and slightly leaner for those who want less fat.

• United States of America: American Wagyu comes from crossing the Japanese iteration with Black Angus cattle. These have less marbling and tend to be heartier in their flavor profile. 

Ponder Taste Preferences

The thickness of the cuts isn’t the only thing that matters when landing on your Wagyu. Each cut will provide a different taste. Before purchasing your selection, consider what flavor you want in your protein. 

Here are a few popular taste preferences to consider:

• Balanced: Sirloin is rich and satisfying all-in-one protein, providing an option for those who want a balance between toned-down and flavor-packed.

• Buttery: The ribeye is buttery and bold for those who love a flavor punch. 

• Mild: The filet is tender and delicate, more toned-down in a recipe.

Contemplate Budget

The budget is also something that matters when choosing a Wagyu cut. It’s worth it to splurge for a quality Wagyu, and each cut will appear at a different price point.

Here are the typically ranges for each selection of Wagyu meat:

• Filet: This selection is typically the priciest of the three. It’s most often seen in fancy restaurant dishes.

• Sirloin: The sirloin is often the most affordable of the selections. It’s Wagyu without a massive price point.

• Ribeye: Ribeye is on the higher end of the price range thanks to its popularity. 

Ensure Quality Sourcing

Finally, consider where your meat comes from. There are many companies that don’t produce their protein ethically or with an eye on quality. If you don't know where your Wagyu beef comes from, it can make for a low-quality addition to your recipe. 

Where Can You Find Quality Wagyu Beef?

While Wagyu beef can be found at the grocery store, locating quality cuts is few and far between. Unfortunately, investing online can also be a scary process when you aren’t sure which sites are quality. Is there a site you can turn to to find high-caliber Wagyu beef for your next recipe?

Kolikof Caviar & Gourmet is the best place to turn to for quality Wagyu beef for your next recipe. Whether you’re looking for ribeye from Japan or a strip steak from the United States of America, Kolkof will have it delivered fresh and ready to use on your doorstep. Each product is only sourced from the best locations.