Description and location of Wagyu beef cuts
Wagyu cuts around the world are illustrated
Prime cuts in Japan (MAFF):
Fillet (ヒレ). Trimmed for steak or diced, Châteaubriand and Fillet Mignon. Used for steak cuts and diced steak.
Ribloin (リブロース) trimmed to ribloin and rib cup. Used for sukiyaki/shabu shabu, steak and barbeque cuts
Sirloin (サーロイン) for steak cuts, roasts and sukiyaki/shabu shabu slices
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.
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.
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.
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.
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.
Short rib (うちばら) trimmed to external flank plate, half short rib, flap meat and short rib.
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.
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.
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.
Neck (ネック) trimmed to upper oyster blade, top blade, shoulder clod and M. triceps brachii caput. Used for barbeque, stewing and sukiyaki.
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
Brisket (かたばら) trimmed to brisket, pectoral meat, chuck short rib/chuck rib. Used for barbeque, stewing, sukiyaki and shabu shabu.
Shank (すね), and includes the shin (next to it on the right). Used for barbeque and stewing.
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:
Cuts and descriptors used in the Argentine are shown below:
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:
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
