Wondering About Wagyu: A Guide To Cuts And Grading

Wagyu beef has earned a near-mythical reputation around the world — delicate marbling, buttery texture, and a melt-in-the-mouth richness that no other meat can quite match. But for many diners, the world of Wagyu is still a mystery. What do the different cuts actually mean? Why are some silkier, some firmer, and some incredibly luxurious? And how should each cut be cooked to bring out its full flavour?

Whether you’re a seasoned Wagyu enthusiast or exploring premium Japanese beef for the first time, understanding the nuances of each cut can transform your dining experience. This guide breaks down the most popular Wagyu cuts, their flavour profiles, and how restaurants like Yamatora showcase them at their best on the robata grill.

What Makes Wagyu So Special?

The appeal of Wagyu starts with its intramuscular marbling — the delicate, lace-like fat woven through the meat. When cooked, this marbling melts into the meat fibres, creating:

• luxurious tenderness

• deep umami richness

• a buttery, almost velvety texture

True Japanese Wagyu is graded on two scales:

• Yield Grade (A–C)

• Marbling Grade (1–12)

At Yamatora, we use A4 Wagyu, known for its exceptional balance of richness and refinement — indulgent, but not overwhelming.

The Most Beloved Wagyu Cuts

Different Wagyu cuts offer different textures and flavours. Here are the cuts diners encounter most often and what makes each one special.

1. Ribeye: The Iconic Marbled Cut

• Extremely rich

• High marbling

• Tender, full-bodied flavour

Why it’s popular: Ribeye is considered the gold standard of Wagyu cuts. The abundant marbling melts into the muscle as it cooks, giving ribeye an almost buttery decadence.

Best preparation: Light seasoning and a quick grill over intense heat — exactly what the binchotan - charcoal robata delivers.

At Yamatora, we often serve ribeye as a Wagyu skewer, allowing the charcoal to add a subtle smokiness that complements the richness without overpowering it.

2. Sirloin: Balanced, Tender, and Elegant

• Moderately marbled

• Tender but firmer than ribeye

• Clean, balanced, refined flavour

Sirloin offers the perfect middle ground: still luxurious, but slightly leaner and more structured. It’s a favourite for guests who want Wagyu flavour without the full heaviness of ribeye.

Best preparation: Grilled briefly on high heat or sliced thin for quick searing.

3. Tenderloin (Chateaubriand): The Softest Cut

• Ultra-tender

• Subtle flavour

• Low marbling compared to ribeye

Tenderloin is the softest part of the cow — less fatty but unbelievably delicate.

Best for diners who enjoy:

• a melt-away texture

• lighter beef flavour

• elegant, clean cuts rather than rich, fatty ones

Because tenderloin has less fat, cooking it gently is key.

4. Striploin: Beautifully Balanced and Consistently Tender

• High tenderness

• Visible but evenly distributed marbling

• Deep Wagyu flavour with a clean finish

Striploin is one of the most versatile Wagyu cuts. It delivers richness without excess and is particularly popular in Japan for sukiyaki and shabu-shabu — though it also shines on the grill.

Best preparation: Quick grilling or searing to preserve its juiciness.

5. Misuji (Top Blade): The Underrated Favourite of Wagyu Lovers

• Distinctive marbling

• Very tender

• Intense umami

Misuji is one of the hidden gems of Wagyu — often more marbled than ribeye but with a deeper beef flavour.

Why chefs love it: It caramelises beautifully on the grill and offers an exceptionally satisfying bite.

This cut is particularly prized for robata cooking because of how well it responds to binchotan heat.

6. Chuck Roll: Rich, Juicy, and Perfect for Skewers

• Generous marbling

• Juicy, flavourful

• Slightly firmer texture

Chuck roll (or chuck rib) is often used for skewers as it handles high heat extremely well. Its marbling melts quickly, giving each bite a burst of rich Wagyu umami.

At Yamatora: This is often the preferred cut for Wagyu robata skewers, where the charcoal enhances its natural sweetness.

Wagyu on the Robata Grill: Why It Works So Well

The combination of Wagyu fat and binchotan charcoal is sublime. When Wagyu hits the grill:

• the marbling softens and melts

• juices caramelise the surface

• fat drips onto the charcoal, creating aromatic vapours

This adds a delicate smokiness that enhances, rather than masks, the beef’s natural flavour.

Robata cooking allows chefs to control:

• proximity to the flame

• intensity of heat

• timing down to the second

This method is essential for Wagyu because overcooking even by moments can diminish its buttery character.

How Yamatora Serves Wagyu

At Yamatora, Wagyu is treated with respect and restraint — allowing diners to savour both the quality of the beef and the craft behind the preparation.

Popular presentations include:

A4 Wagyu Skewers

Grilled over hibachi charcoal for a smoky, melt-in-the-mouth finish.

Wagyu Truffle Roll

A signature sushi roll pairing silky Wagyu with delicate truffle notes.

Seasonal Wagyu Specials

Occasional cuts selected for peak flavour, served sashimi-style or lightly torched.

Each dish highlights a different aspect of Wagyu’s character — whether it’s the richness of the fat, the purity of the meat, or the subtle interplay between beef and charcoal.

Choosing the Right Wagyu Cut for You

If you prefer richness: choose ribeye or misuji. If you want balance: choose striploin or sirloin .If you prefer ultra-soft texture: choose tenderloin. If you enjoy grill-forward flavour: choose chuck roll or skewers.

At the heart of every great Wagyu experience is understanding the cut — how it’s marbled, how it’s cooked, and how its flavours develop under heat.

Conclusion: Wagyu Is a Craft, Not Just a Cut

Wagyu is more than premium beef — it’s the product of tradition, careful breeding, specialised feeding, and culinary craftsmanship. When thoughtfully prepared, each cut offers a unique texture, flavour, and experience.

For diners in Hampstead and across London looking to experience Wagyu at its finest, Yamatora’s robata-grilled Wagyu dishes offer an authentic and elegant taste of Japan’s most celebrated beef — prepared with precision, respect, and an eye for flavour.