Description and location of Wagyu beef cuts

Wagyu cuts around the world are illustrated

Prime cuts in Japan (MAFF):

Wagyu carcass cuts in Japan

 

Fillet (ヒレ). Trimmed for steak or diced, Châteaubriand and Fillet Mignon. Used for steak cuts and diced steak.

Wagyu fillet from Japan

 

Ribloin (リブロース) trimmed to ribloin and rib cup. Used for sukiyaki/shabu shabu, steak and barbeque cuts

Wagyu ribloin

Sirloin (サーロイン) for steak cuts, roasts and sukiyaki/shabu shabu slices

Wagyu sirloin in Japan from Wagyu International

 

Short rib (うちばら) trimmed to external flank plate, flap meat, half short rib and short rib. Used for steak, barbeque, stewing and sukiyaki.

Wagyu short rib from Japan on Wagyu International

 

Gooseneck round (そともも) trimmed to head, outside round, eye of round, heel and trimmed M. flexor digitorum superficialisis. Used for barbeque, stewing, sukiyaki, shabu shabu and roast beef.

Wagyu Gooseneck round from Japan

Top round (うちもも) trimmed to trimmed top round, M. semimembranacus with M. aductor magnus and M. pectineus with M. sartorius and finally M. gracilis (cap). Used for steak, barbeque, stewing, shabu shabu and roast beef.

Wagyu top round in Japan on Wagyu International

 

Rump (らんいち) trimmed to top sirloin cap and sirloin butt which yields M. gluteus profundus, M. glutera medius and M. piriformis. Used for steak, barbeque, sukiyaki, shabu shabu and roast beef.

Wagyu rump from Japan on Wagyu International

 

Knuckle (しんたま) trimmed to tri-tip, inside knuckle, knuckle, inside knuckle and outside knuckle. Used for steak, barbeque, sukiyaki, shabu shabu and roast beef.

Wagyu knuckle from Japan

 

Short rib (うちばら) trimmed to external flank plate, half short rib, flap meat and short rib.

Short rib in Wagyu from Japan

 

Short plate (そとばら) trimmed to flank steak, inner skirt steak and short plate. Used for steak, barbeque, stewing, sukiyaki and shabu shabu.

Wagyu short plate in Japan on Wagyu International

 

Chuck roll (かたロ ー ス ) trimmed to chuck eye log, chuck flap and cap muscle. Used for shabu shabu slices, steak and barbeque cuts.

Chuck rol from Wagyu in Japan

 

Shoulder clod (かた) trimmed to upper oyster blade, top blade, shoulder clod and M. triceps brachii caput. Used for steak, barbeque, stewing, sukiyaki and shabu shabu.

Wagyu shoulder clod from Japan

 

Neck (ネック) trimmed to upper oyster blade, top blade, shoulder clod and M. triceps brachii caput. Used for barbeque, stewing and sukiyaki.

Wagyu nech from Japan

 

Chuck tender (とうがらし) block for roast beef or cut into half and then dissected into individual blocks for individual sale for barbeque

Wagyu chuck tender from Japan

Brisket (かたばら) trimmed to brisket, pectoral meat, chuck short rib/chuck rib. Used for barbeque, stewing, sukiyaki and shabu shabu.

Wagyu brisket from Japan

 

Shank (すね), and includes the shin (next to it on the right). Used for barbeque and stewing.

Wagyu shank from JapannoneShin from Wagyu in Japan


The names in common use for cuts of beef across Australia are displayed on this poster below that has been prepared by Meat Standards Australia:

 

Beef cuts and recommended methods of cooking in use in USA:
Beef cuts and recommended methods of cokking in USA on poster

Cuts and descriptors used in the Argentine are shown below:
Poster of cuts of beef in Argentina

Translation of several names:
Entraña gruesa or centro de Entraña – Hanger steak/thick skirt steak
Falda – Flank Steak
Matambre – Flank Steak
Nalga – Round
Tapa de Cuadril – Top of Rump Roast
Tapa de Nalga – Top of Round Roast
Ojo de Bife – sirloin/New York strip steak
Palomita – Shoulder Roast in Butterfly Cut
Peceto – Beef Round Steaks, Roast Eye of Round
Pecho – Brisket
Tapa de Asado – Rib Cap Roast
Tira de Asado – Short Ribs
Tripa – Tripe
Chorizo – Sausage
Mollejas – Sweetbreads (thymus glands)
Morcilla – Blood Sausage
Higado – Liver
Lengua – Tongue
Chinchulin – Lower Intestines
Riñones – Kidneys.

English names and uses for beef cuts in Europe:
Beef cuts in Europe and uses in cooking

References:

Cattleman's Beef Board and National Cattleman's Association, 2013. Poster of Beef Cuts and Recommended Cooking Methods.
European Cuisine, General: What part of the cow does corned beef come from? EuropeanCuisine.com
Meat Standards Australia, 2012. Poster of Beef Primal and Sub-Primal Cuts.
The Ministry for Agriculture, Forestry and Fisheries, Japan. Japanese Beef Products Guide Book
Wander Argentina, 2019. Argentina Cuts of Meat Guide. Culture / Food and Drink / Argentina Cuts of Meat Guide

Date of posting: 23rd October, 2019