Wagyu Meat

Introduction

Wagyu is unique for its great taste and its growing status across the world for its luxuriousness. Since it is a rare product it has the potential to increase and change the value of food cultures across continents.

The most well-known trait of Wagyu is the fat which is marbled throughout the muscle, called intramuscular fat. The fine texture makes the meat extremely tender and gives you that “melt in the mouth” experience.

Wagyu beef is graded to a system developed by the Japanese Meat Grading Association, where they identify the meat yield and the quality. The yield grade works out the ratio between the meat and the actual carcass weight and is then scored using the letters A to C, where A is graded the higher yield. Then the meat quality is graded using a number score from 5 to 1. The score is determined by looking at the marbling, colour, firmness and texture of both the meat and fat. With this thorough grading system of roughly 15 grades using a combination of the yield grade and the meat quality, the Japanese Meat Grading Association ensure a fair trading in the meat.

The marble score is the finer marbling distribution in the muscle. In South Africa the Certified Wagyu Beef Program makes use of an MIJ camera that measures marbling of the rib eye area and marbling fineness. With this camera, marbling can objectively be measured and also advance carcass traceability. Other possibilities are also researched to have more options. The marble score classification ranges from a marble score 1 to 10, with 1 being the lowest and ten the highest. The price per kilogram of Wagyu meat is regularly determined by the marble score.

Even though all Wagyu cuts are delicious, people still have their favourites, some like their meat lean, while others prefer theirs to be a little bit fattier. Wagyu meat caters for all these different favourites!

Meat Cuts

Shank

Also includes the shin, and it is known for its well-muscled lean meat. Due to the muscle in the meat it is best to use the shank for minced, ground or chopped meat..

Gooseneck Round

Part of the lean, well-muscled meat of the round and its meat is considered to be rough and tough in texture. The gooseneck can be divided into three different cuts namely; the eye, the heel and the outside round, but these cuts are best used for mince, off-cuts or as stewing meat.

Top-Round

Knuckle

Shaped like a sphere and mainly consisting of lean meat. The knuckle can be divided into four parts namely, the inside knuckle with its slightly deep colour and it tenderness, the main knuckle with its fine texture and great taste, the outside knuckle that has a deep colour and is slightly tough, and lastly the tri-tip which looks amazingly tender but only has some marbling in the meat. The knuckle is great as a roast or cut into thin slices (sukiyaki or Shabu-Shabu)..

D Rump

Can be divided into the sirloin butt and the top sirloin cap. Its deep rich colour makes it attractive to the consumer and the lean, finely textured tender meat has a well portioned fat content which makes it rich in flavour. One needs to pay close attention to the direction which the muscle fibre runs when cutting the top sirloin cap for retail use..

Fillet

Located in the loin this part of the wagyu has no muscle intertwined with the meat which gives it a fine texture and makes it wonderfully tender and low in fat. Because it only accounts for 2% of the entire carcass, one can say it is rather rare and makes it extremely expensive. The colour of the meat degrades rapidly if care is not taken.

Sirloin

Shares the same high-quality meat as the fillet and is located behind the ribloin. Its meat is tender with fine texture and since it holds its shape well, many prefer cutting it into steaks.

2 Rib Short Rib

Located in the upper half of the short plate close to the belly and its meat has a rough texture however, it is rather lean with the fat equivalently mixed through the meat giving it a rich tasty flavour. Since this large portion cut is mainly made up of flat meat it is well marbled and the meat is lean.

Short Plate

Located at the bottom half of the short rib close to the belly, just like the 2 Rib Short Rib its meat is rough in texture but extremely rich in flavour. The short plate includes the cut known as flank steak whose lean meat and marbled fat is evenly distributed.

Ribloin

Located next to the chuck on the upper side of the rib. The ribloin is a thick, good fat marble and fine textured cut of meat with a full-body of flavour. It works great as a roast and can even be cut into steak and thin slices.

Chuck Roll

Located in the forequarter portion of the animal. The chuck roll can be divided into two parts namely, chuck and neck. This portion of meat is known for its good marbling as well as its tender and tasty meat. It can be cut into steaks, used as stewing meat, Sukiyaki and/or Shabu-Shabu (both of these are thin slices of wagyu meat).

Neck

The Neck is well-muscled which makes the meat lean, rough in texture and tough. And because most of the neck is largely muscle this meat is used for mince and stewing.

Chuck Tender

This cut is extremely rare since each animal only gives about 2kg of meat. It is well marbled with its subtle sweet taste which largely increases the longer you stew the meat at low temperatures.

Shoulder Clod

Known for its tender, juicy meat with the sweet flavour which Wagyu is known for. The higher fat marble and the deep colour in this cut gives it a great bold flavour. It can be cut into steaks, used as stewing meat, Sukiyaki and/or Shabu-Shabu (both of these are thin slices of wagyu meat).

Brisket

generally comes from the chest area and depending on which cut you want, will depend on what kind of meat quality you will receive either tough and fatty or lean and tender. The brisket under rib is lean and tender, with your chuck short rib that has a higher fat marble content giving it an amazing flavour and a great appearance.

Shank/Shin