Kyoto Wagyu Guide Vol.3

Understanding Wagyu Cuts

A Guide to Sirloin, Tenderloin, Chateaubriand & More

When you look at a Japanese Wagyu menu, you may see names such as Sirloin, Tenderloin, Chateaubriand, Ribeye, Ichibo, or Misuji.

But what do these names actually mean?

And more importantly, which Wagyu cut is right for you?

One of the best ways to understand Japanese Wagyu is to learn about the different cuts.

Every cut comes from a different part of the cattle, which means each has its own balance of marbling, tenderness, texture, aroma, and beef flavor.

There is no single “best” cut.

The best cut depends on what kind of Wagyu experience you are looking for.

🥩 Sirloin — Rich, Tender & Beautifully Marbled

Sirloin is one of the most famous steak cuts in the world and one of the classic ways to enjoy premium Japanese Wagyu.

It is known for its rich marbling, tenderness, and deep, buttery flavor.

When the fine Wagyu fat is heated, it melts gently into the meat, creating the luxurious texture that Japanese Wagyu is famous for.

For travelers trying Wagyu for the first time, A5 Wagyu Sirloin is an excellent introduction to the rich and indulgent side of Japanese beef.

If you love beautifully marbled steak and a rich mouthfeel, this may be your ideal choice.

🥩 Tenderloin — The Delicate Side of Wagyu

Tenderloin is one of the most tender cuts of beef.

Because this muscle is used relatively little, it has a naturally soft texture.

Compared with highly marbled sirloin, tenderloin generally has a more delicate flavor and a softer, cleaner mouthfeel.

This makes it popular with guests who value tenderness over intense marbling.

In Japan, one of the most prized portions of the tenderloin is called Chateaubriand.

👑 Chateaubriand — The Center of the Tenderloin

Chateaubriand refers to the thick, central portion of the tenderloin.

It is highly prized because of its exceptional tenderness and limited quantity.

Only a small amount can be obtained from each animal, making Chateaubriand a particularly special Wagyu experience.

Unlike heavily marbled cuts, its appeal is not simply about the amount of fat.

It is about the combination of extreme tenderness, delicate flavor, and rarity.

For a special occasion in Kyoto, Chateaubriand is one of the cuts worth experiencing.

🥩 Ribeye — Richness & Beef Flavor

Ribeye comes from the rib section and is known for its combination of marbling and beef flavor.

It often has generous intramuscular fat, which gives the steak a rich, juicy character.

For guests who enjoy a bold and luxurious steak, Wagyu Ribeye can be an excellent choice.

The exact names used for beef cuts can vary between countries, so you may sometimes see different terminology on menus.

This is one reason understanding the cut itself is more useful than simply memorizing the name.

💎 Ichibo — A Leaner Wagyu Experience

If you want to explore something beyond the classic heavily marbled cuts, Ichibo is an interesting choice.

Ichibo comes from the rump area and is generally leaner than cuts such as sirloin.

It offers a satisfying texture and a more concentrated beef flavor while still having the tenderness associated with Wagyu.

For guests who find very rich marbling too heavy, Ichibo can provide a more balanced Wagyu experience.

💎 Misuji — A Rare & Delicate Cut

Misuji is a relatively rare cut from the shoulder area.

It is recognized for its fine marbling and distinctive texture.

Because only a limited amount can be obtained from each animal, Misuji is often considered one of the special cuts of Wagyu.

It offers an interesting balance between tenderness, marbling, and beef flavor.

For travelers who have already tried sirloin and want to discover something different, exploring rare Wagyu cuts can be a fascinating next step.

Is One Wagyu Cut Better Than Another?

Not necessarily.

This is one of the most important things to understand about Wagyu.

A highly marbled sirloin is not automatically “better” than a leaner cut.

They simply offer different experiences.

Want rich and buttery?
Try Sirloin.

Want exceptional tenderness?
Try Tenderloin.

Want something luxurious and rare?
Try Chateaubriand.

Want a more concentrated beef flavor?
Explore Ichibo or other leaner cuts.

Understanding these differences allows you to choose Wagyu based on your own preferences rather than simply choosing the most expensive steak.

Why Cut Knowledge Makes Wagyu More Enjoyable

Japanese Wagyu is often described simply as “melt-in-your-mouth beef.”

But Wagyu is much more diverse than that.

The location of the muscle, the amount and distribution of marbling, and the characteristics of the individual cut all influence the final experience.

That is why two A5 Wagyu steaks can taste surprisingly different.

The grade tells you about quality.
The cut tells you about character.

Learning the difference is one of the best ways to appreciate Japanese Wagyu.

How We Serve Wagyu at YAKINIKU STEAK IWAI

At YAKINIKU STEAK IWAI, near Nijo Castle in Kyoto, we carefully select premium Japanese Wagyu, including Kobe Beef and Omi Beef.

Our chef prepares each steak according to the characteristics of the individual cut and recommends Rare to Medium Rare for premium Wagyu.

The steak is served on a special heated stone plate, allowing you to enjoy it warm while the marbled fat continues to release its aroma and flavor.

We also recommend experiencing the steak in stages:

Salt → Wasabi & Salt → Original Sauce

Each seasoning brings out a different side of the Wagyu.

💡 Did You Know?

A single Japanese Wagyu cow can provide many different cuts, but each one represents only a small portion of the whole animal.

That is why some Wagyu cuts are much harder to find than others.

Exploring different cuts is not simply about eating different steaks.

It is a way of discovering how one animal can offer so many different flavors, textures, and experiences.

Experience Different Wagyu Cuts in Kyoto

Whether you prefer the rich marbling of A5 Wagyu Sirloin, the delicate tenderness of Tenderloin, or the rarity of Chateaubriand, understanding the cut can make your Wagyu experience much more memorable.

At YAKINIKU STEAK IWAI, we are happy to help international guests understand the differences and choose a Wagyu cut that matches their preferences.

Because the best Wagyu is not necessarily the most expensive one.

It is the one that gives you the experience you are looking for.

Discover the world of Japanese Wagyu, one cut at a time.