A5 Ozaki Wagyu cuts
STRIPLOIN
Counter Thread The Striploin is considered the most valuable cut placed behind the Rib Eye. The fine, soft texture of this cut, combined with the fact that identical cuts can be obtained from it, makes it ideal for serving as a steak.
Category
A5 - Marbling 8 / 10
RYB EYE
Tenderloin Steak The Rib Eye is a cut located next to the chuck on the dorsal side of the rib area, a continuation of the Striploin. The meat is very tasty and tender and has an excellent and uniform marbling.
Category
A5 - Marbling 8 / 10
FILLET
Fillet is characterised by its tender texture and high marbling. It corresponds to only 2% of the carcass and is a much sought-after cut in the Japanese market. Due to its smaller diameter compared to other cuts, it is ideal for grilling or grilling and for making steaks.
Category
A5 - Marbling 8 / 10
CHUCKROLL
Royal The Chuck Roll consists of a part with excellent marbling, perfect for Yakiniku and Steak, and a part closer to the less marbled neck, suitable for being thinly sliced or chopped to make excellent hamburgers.
Category
A5 - Marbling 8 / 10
TOP SIRLOIN BUT AND CUP
Rump. A cut consisting of soft meat with high and extremely uniform marbling. Perfect for steaks, tataki and kebabs, it is suitable for most cooking methods.
Category
A5 - Marbling 8 / 10
BRISKET
Brisket refers to the chest area of the animal, consisting of several cuts of pectoral meat, fatty and with good texture, side meat located below the rib, the actual brisket, soft and lean.
Category
A5 - Marbling 8 / 10
CHUCK RIB
This piece is characterised by a large portion of muscle tissue and is composed of tender meat and good texture and a very high marbling. The meat has intense colour and flavour and can be portioned into cuts suitable for yakiniku, steak, arrosticini and sukiyaki.
Category
A5 - Marbling 8 / 10
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