Know Your Cuts of Browsey Acres Wagyu Meat

When it comes to Wagyu meat, all the cuts are essentially labeled the same as commercial meat cuts. However, there are some subtle and not so subtle differences in how they look, how they cook, and how they taste.

We’ve broken down all the essentials you need to know for each cut that Browsey Acres currently provides. Things like what to look for, the best cooking methods and level of doneness, and some delicious dishes they’re used in.

The only question left is: What’s your favorite Wagyu cut?


Brisket

The brisket comes from the breast or lower chest of the cow. It’s one of the nine primal cuts and includes the pectoral muscles. Cows do not have collar bones, so their pec muscles support about 60% of their body weight. For that reason, the brisket has a large amount of connective tissue. But when cooked correctly, brisket meat is exceptionally tender and flavorful.

Brisket is an American meat staple and is traditionally used in barbecue cuisine. Smoked brisket is extremely popular, and a variety of woods and flavors work well in the smoking process. The tips are sometimes removed from the brisket after cooking and returned to the smoker to make burnt ends, a BBQ favorite.

But brisket isn’t just for barbecue. A Wagyu brisket is delicious broiled and baked like in the traditional British favorite Brisket Roast, a dish similar to an American pot roast. Low and slow cooking methods get the best texture from the brisket, so crockpot or dutch oven recipes work well.

However you decide to cook your brisket, this Wagyu cut is one of the most prized of all. Because of the splendid marbling, a Wagyu brisket is much more tender than the commercial variety. This cuts down on some of the stress of cooking such a coveted piece of meat.


Chuck Roast

A chuck roast comes from the shoulder and neck area of the animal. Chuck roasts are extremely versatile and are probably best known for their role in classic pot roast meals. Wagyu chuck roasts are slightly fattier than a round roast or brisket but also have a richer taste and a melt-in-your-mouth texture.

Stew meat is usually cut from a chuck roast, so you can use these cuts in virtually the same ways. Because of the chewy texture, chuck roasts are best cooked low and slow in roasting pans or crockpots. But once cooked, the meat is tender and falls apart easily, making them a great choice for stews, soups, or even pulled meat dishes. A 3-pound Wagyu chuck roast is enough to serve 6 people and goes great with comfort sides like mashed potatoes, roasted root veggies, or even homemade biscuits.



Filet Mignon

The filet mignon is probably the most well-known of all steak cuts. Meaning "tender" in French, the filet mignon cut is extremely tender in texture and mild in flavor, which makes it the top choice for occasional meat-eaters and hardcore carnivores alike. This cut is from the small end of the tenderloin, which runs along the spine of the animal. The tenderloin is not a weight-bearing muscle, so every cut from this portion is extremely tender and high-end.

A Wagyu filet mignon is one of the most elegant cuts of meat you’ll ever cook. However, preparation is not as difficult as you might think. The texture holds up best when cooked to medium-rare, so a super hot sear on a cast iron pan or grill makes a great method to try. The mild flavor pairs wonderfully with bold sauces and reductions. Filet mignon is often served wrapped in bacon at steakhouses or alongside premier cuts of seafood in surf and turf dishes.


Flank Steak

A flank steak comes from the lower chest portion of the cow. Sometimes called a “bavette,” which means “bib” in French, flank steaks are incredibly versatile. This cut of meat is long and flat and, although referred to as a steak, is a rather large portion. Because of its toothy bite and dense texture, flank steak can serve as a roast in some dishes, including the classic London broil. You can also use flank steak interchangeably with skirt steaks, since they have similar textures and cooking times.

The flank is a well-used part of the animal, so for that reason, it’s important to cut across the grain after cooking. This will give you a bit more tenderness in each bite. Wagyu flank steak works perfectly for Asian dishes and is even sometimes sold as “stir-fry beef.”

Because of its full-bodied texture, this cut of beef works best with a marinade, which works as a tenderizer. Citrus and acidic marinades, like used in the classic Mexican dish carne asada, help soften the consistency of this popular cut of meat. Flank steaks are generally lean, so they cook quickly and maintain the best flavor when eaten rare, medium-rare, or medium. Grilling is the best choice, although pan-searing and broiling are both great options as well. Whether you’re planning on fajitas or steak sandwiches, flank steak is definitely a Wagyu cut to have at the ready.



Ground Beef

Ground beef from Browsey Acres' Fullblood Wagyu is not like the trays of ground chuck you pick up from the grocery store. Ground beef made from Wagyu has a rich, buttery texture that you have to taste to believe. But just like commercial ground beef or hamburger meat, you can use Wagyu ground beef in all your favorite ways.

Use your ground beef for meat sauce for pasta, meatloaf, sloppy joes, Salisbury steak, or classics like our Game Day Sliders, Wagyu Ground Beef Tacos, or Gourmet Hamburger Helper. Of course, the most popular way to utilize your ground beef is with delicious Wagyu hamburgers, which aren’t even comparable to a run-of-the-mill burger. Wagyu beef has a higher fat content, so every burger comes out unbelievably juicy and flavorful every time. When using your ground beef in patty form, it’s best to cook to medium-rare to preserve all the tenderness and flavor. This also means a Wagyu burger cooks up quickly on the grill and makes the perfect family meal any day of the week.


New York Strip

The New York Strip steak comes from the short loin subprimal, which is also part of the loin primal. The cow’s loin primal is the main source of quite a few coveted steak cuts, including the filet mignon. The New York Strip steak is one of the most popular cuts sold in restaurants and steakhouses for its hearty appearance and bold beef flavor. In fact, this cut’s huge popularity in New York City steakhouses is what gave it its name.

New York Strip steaks aren’t known for their tenderness. In fact, they have quite a bit more bite than your average steak. However, this makes them amazing to throw on the grill. The incredible marbling on a Wagyu New York Strip gives it its distinct flavor and chew.



Short Ribs

Short ribs come from the brisket, chuck, plate, or rib areas of the animal. Every cut of short ribs consists of a small portion of the rib bone covered in varied thickness of meat. The two major cuts of short ribs are the flanken and the English. Flanken short ribs are cut so that the bone is 1-2 inches in length. English short ribs are cut parallel to the bone leaving about 6 inches of bone in length, with some bones still connected. These different cuts are not often labeled when sold in stores but are easily differentiated by the length of bone.

Served in just about every part of the world, short ribs are extremely popular for their visual presentation and overall flavor.

Because of the amount of connective tissue, short ribs require specific cooking methods and longer preparation times. A popular Korean method of cooking short ribs involves removing the meat from the bone and marinating in soy sauce. After marinating for several hours, the meat is rapidly grilled and served alongside steamed vegetables. Maui-style short ribs are also marinated in soy sauce, but brown sugar and ginger are added as well before grilling. This incredibly rich-flavored cut can even be cooked in a pressure cooker alongside root vegetables for a gourmet version of a classic pot roast. However you choose to cook your Wagyu short ribs, you can be sure you’re in for a delicious meal.


Sirloin Steak

The sirloin steak is the most popular steak cut and can be served in a variety of ways. Sirloin steaks come from the sirloin, located in the rear back portion of the cow. It continues off the short loin where T-bones, porterhouse, and club steaks are also cut. The top portion of the sirloin is slightly more tender than its counterpart, the bottom sirloin. Most cuts labeled solely “sirloin steak” are bottom sirloin, but both are virtually interchangeable in recipes.

When it comes to preparation, the opportunities are endless for Wagyu sirloin steak. Perfect for grilling, stir fry, or even steak salad, sirloin steaks are probably the most effortless cut of steak to cook. They are a great choice for a casual weeknight meal but can also be dressed up for date night, like in this delicious Sirloin Steak Medallions with Cherry Sauce recipe. Although a grilled sirloin steak tastes great with just a little salt and pepper, it also takes the flavor of marinades extremely well. Of course, Browsey Acres Wagyu steak has plenty of flavor, so simple preparation is all you need for a hearty, tasty meal.



Stew Meat

Wagyu stew meat comes from the chuck roast portion of the animal. Stew meat doesn’t just work for stews and soups, although it is perfect for those kinds of dishes. You can also use stew meat for taco meat, beef stroganoff, pot pies, or any recipe that calls for beef. Like chuck roast, you’ll get the best texture from stew meat by cooking it low and slow. So it makes a perfect ingredient for crockpot meals or even pressure cookers.

Tomahawk Steak

A Wagyu tomahawk steak may be the most prized cut of all. Essentially a ribeye beef steak, the tomahawk steak is cut specifically to have at least five inches of rib bone intact. This leaves an extra-long, French-style trimmed bone that resembles a rack of lamb. French-style or “Frenching” is a butcher trim that leaves the bone looking like a perfectly shaped handle. The extra care and attention to cutting and trimming fat makes the tomahawk steak the gem of the culinary world. It also makes it one of the most expensive cuts of meat.

Although it may seem intimidating, it’s actually quite easy to cook a Wagyu tomahawk steak at home. A foolproof method is to grill for about 3-4 minutes on each side and then finish off in the oven on low heat. You want this beautiful piece of meat to shine on its own, so keep the steak simple and spruce up your plate with some hearty sides. However you decide to serve it, a Wagyu tomahawk steak brings the wow factor every time.



Tri-Tip Steak

The tri-tip steak is a triangular cut from the tri-tip roast, which is part of the bottom sirloin. Sometimes called a triangle steak, bottom sirloin steak, or even Santa Maria steak, this cut has a rich beefy flavor and tender texture. It rivals its more expensive counterparts like the ribeye steak yet has much more versatility. Known for its visually appealing marbling, the tri-tip stays incredibly tender when cooked to rare, medium-rare, or medium. Although tri-tips are excellent to grill, they also work just as well seared on a stovetop skillet.

Like most Wagyu steaks, tri-tips are best cooked quickly through methods like grilling, broiling, and pan-searing. Because lean cuts like the tri-tip tend to toughen past medium doneness, a marinade adds some tenderness if you prefer a more well-done steak. However, if grilling is your preferred method, a dry spice rub works perfectly to enhance its already deep, buttery flavor. For this reason, it’s a barbecue staple and stands up well to sauces and dips. The bright, fresh taste of garden herbs pair amazingly well with this Wagyu cut, so fresh sauces like chimichurri or pesto are an excellent serving choice. Tri-tip steaks are a perfect addition to your weekly meal planning since they cook quickly and work with any sort of cuisine. That goes for light meals as well, such as steak salads and low-carb platters. The tri-tip is a perfect addition to your Wagyu cut assortment.



Support our herd by purchasing by our Fullblood Wagyu. Browsey Acres gives you the option to consume meat responsibly, knowing that every animal is cared for lovingly every moment they’re here. From birth to harvest, we treat every animal with dignity and respect.