Tenderloin

ヒレ

Tenderloin (Hire) is the most tender cut of A5 Miyazaki Wagyu, renowned for its butter soft texture and refined, elegant flavour. Unlike richer cuts, the Hire offers a cleaner Wagyu experience, allowing the natural sweetness of the fat and the purity of the beef to shine without heaviness. This cut is highly prized in Japan for its delicacy, balance and luxurious mouthfeel.

Key Features

• Exceptionally tender with a fine, smooth grain

• Light, elegant marbling typical of A5 Miyazaki Wagyu

• Clean flavour profile with subtle Wagyu sweetness

• Minimal connective tissue that melts effortlessly when cooked

Best For

• Steak (ステーキ) pan seared or charcoal grilled for a pure Wagyu experience

• Teppanyaki (鉄板焼き) highlighting texture and precision cooking

• Yakiniku (焼肉) thick cut or premium tasting portions

• Special occasion dishes for guests seeking luxury without richness

Strip Loin

サーロイン

Strip Loin (Sirloin) is one of the most iconic cuts of A5 Miyazaki Wagyu, celebrated for its harmony of rich marbling, tenderness and bold beef flavour. Compared to tenderloin, it delivers a deeper umami profile while being more refined and structured than ribeye. This balance makes strip loin a classic choice in high end Japanese yakiniku and steak presentations.

Key Features

• Abundant fine marbling typical of A5 Miyazaki Wagyu

• Tender yet structured texture with a satisfying bite

• Rich Wagyu sweetness paired with strong umami depth

• Clean fat that melts smoothly, leaving a long savoury finish

Best For

• Steak (ステーキ) charcoal grilled or pan seared to highlight balance

• Yakiniku (焼肉) sliced for premium grill service

• Sukiyaki (すき焼き) holds texture beautifully in sweet soy sauce

• Teppanyaki (鉄板焼き) ideal for precise cooking and presentation

Rib Eye

リブアイ

Ribeye (Ribu Rōsu) is the ultimate expression of A5 Miyazaki Wagyu’s legendary marbling. Cut from the rib section, it is renowned for its exceptional richness, buttery mouthfeel and intense Wagyu sweetness. The high fat content melts effortlessly during cooking, coating the palate with deep umami and a lingering luxurious finish. This is the cut most associated with the indulgent Wagyu experience.

Key Features

• Extremely high fine marbling characteristic of A5 Miyazaki Wagyu

• Ultra rich flavour with pronounced fat sweetness

• Exceptionally juicy, soft and melt in the mouth texture

• Delivers maximum aroma and umami when grilled

Best For

• Steak (ステーキ) thick cut, charcoal grilled or pan seared for full richness

• Yakiniku (焼肉) premium slices that melt instantly on the grill

• Teppanyaki (鉄板焼き) dramatic cooking with intense aroma

• Special tasting menus as the showpiece cut for Wagyu lovers

Short Plate

カルビ

Short Plate, often offered as Karubi in yakiniku restaurants, comes from the belly or plate section of the Wagyu carcass just below the ribs. In A5 Miyazaki Wagyu, this cut showcases an intense balance of marbling and rich beef flavour with a slightly coarser but extremely juicy texture. It carries an indulgent fattiness that melts beautifully when cooked over high heat, making it one of the most loved cuts for social grilling.

Key Features

• Bold marbling with alternating layers of fat and muscle

• Rich savoury umami with deep beef flavour

• Juicy succulent texture that renders beautifully on the grill

• Slightly firmer bite than loin cuts but extremely flavourful

Best For

• Yakiniku (焼肉) quick charcoal or tabletop grilling that brings out sweetness and char

• Barbecue or teppan grill sliced 3–5 mm for sizzling flavour

• Shabu shabu (しゃぶしゃぶ) and sukiyaki (すき焼き) thin slices for quick cooking and rich broth flavour

• Hotpot or social dining perfect for shared tables where guests cook together

Short Rib

カルビ

Short Rib (Karubi) is one of the most recognisable and crowd-pleasing cuts of A5 Miyazaki Wagyu. Taken from the rib and plate area, it is known for its luxurious marbling, juicy texture, and intense Wagyu sweetness. When cooked, the fat renders quickly, creating a rich aroma and a melt-in-the-mouth bite balanced by deep, savoury beef flavour. This cut is a staple in Japanese yakiniku for good reason.

Key Features

• Exceptionally high marbling with visible fat veins

• Rich Wagyu sweetness with bold umami depth

• Extremely juicy and succulent when grilled

• Fat renders beautifully over high heat, enhancing aroma

Best For

• Yakiniku (焼肉) – classic karubi slices grilled quickly over charcoal

• Teppanyaki (鉄板焼き) – dramatic sizzling and intense flavour release

• Barbecue / Grill – ideal for small cuts with crisp edges

• Shared Dining / Tasting Menus – universally loved, indulgent Wagyu cut

Chuck Roll

肩ロース

Chuck Roll (Kata-Rōsu) is cut from the shoulder area and is prized in Japanese cuisine for its excellent balance of rich marbling and deep beef flavour. In A5 Miyazaki Wagyu, this cut delivers a luxurious mouthfeel while still retaining enough structure to showcase Wagyu’s umami depth. It is a favourite among Japanese chefs for dishes that highlight both fat sweetness and savoury intensity.

Best for:

• Yakiniku (焼肉) – sliced thin for grilling, releasing intense aroma and sweetness

• Sukiyaki (すき焼き) – absorbs sauce beautifully while staying tender

• Shabu-shabu (しゃぶしゃぶ) – thin-cut slices melt delicately in hot broth

• Robatayaki / Charcoal Grill – ideal for showcasing Wagyu flavour with minimal seasoning

Clod

肩

Clod (Ude) is cut from the shoulder and upper foreleg area and is known for its strong beef character, fine marbling, and satisfying texture. In A5 Miyazaki Wagyu, this traditionally leaner cut is elevated by high-quality fat, delivering a clean yet deeply savoury Wagyu experience. It offers more structure than loin cuts, making it a favourite for guests who enjoy beef-forward flavour with balance rather than richness.

Key Features

• Fine, moderate marbling with visible muscle grain

• Pronounced umami and clean beef flavour

• Slightly firmer, satisfying bite compared to loin cuts

• Excellent fat quality that enhances flavour without heaviness

Best For

• Yakiniku (焼肉) – thin-sliced for quick grilling and savoury aroma

• Shabu-shabu (しゃぶしゃぶ) – highlights clean flavour and tenderness

• Sukiyaki (すき焼き) – absorbs sauce well while retaining texture

• Tasting Menus – ideal as a lighter, flavour-driven Wagyu course