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?


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.

Cross Rib Roast

The cross rib roast, also known as the beef shoulder roast, is a boneless cut from just below the blade of the chuck and above the brisket. A Wagyu cross rib roast is lean but incredibly flavorful. With a similar texture as a chuck roast, this savory Wagyu roast is perfect for pot roast or roast beef dishes. Since this muscle of the animal gets a lot of use, there is a lot of connective tissue present. But when cooked properly, Wagyu roast connective tissue along with the marbled fat add more melt-in-your-mouth texture to each bite.

Like similar cuts, a Wagyu cross rib roast works best when cooked low and slow. You can even marinate this roast, or cook with savory gravy or sauces. It’s a prime choice for stew and can be paired wonderfully with casseroles or holiday sides. We recommend cooking this Wagyu roast to medium and serving sliced thin. It’s perfect for fall-themed meals or holiday gatherings.

Eye of Round Roast

The Eye of Round roast comes from the area between the sirloin and shank of the animal. Since the muscles in this area get constant use, the Eye of Round tends to be a leaner and less tender cut of meat. A Wagyu Eye of Round roast however is perfect for smoking and slow cooking and always turns out intensely flavorful. Traditionally used for the American classic roast beef, an Eye of Round roast works perfectly for special occasions and holiday meals. It’s best served sliced thin and pairs amazingly well with rich gravies and spreads.

Since Wagyu roasts tend to be more tender than their commercial counterpoints, you could even use your Eye of Round roast as lunch meat. In fact, sliced thin for sandwiches, wraps, or even salads is the perfect way to use up your delicious Wagyu roast. After cooking, a Wagyu roast can be stored in the refrigerator for up to a week. Although, the chance for leftovers with Browsey Acres Wagyu is always slim!

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.

Flat Iron Steak

Flat iron steak is cut along the grain from the shoulder of the animal, just under the shoulder blade. Sometimes known as butler’s steak or oyster blade steak, the flat iron steak is full of flavor and, when the fascia membrane is removed, has the perfect texture for grilling. Wagyu flat iron steaks are full of rich marbling, giving them a distinctive buttery flavor and tender mouth-feel. Spice rubs or simple marinades are all that’s needed to produce a perfectly cooked, tasty steak.

Like other Wagyu cuts, the flat iron steak is best cooked to rare, medium-rare, or medium and should always be sliced against the grain. Because of its quick cooking times, the flat iron steak is a great cut to have on hand for easy weeknight dinners. They also work great in stir fries and skillet meals and are the traditional cut used in diner favorites like steak and eggs and chicken-fried steak. The rich beefy flavor holds up well with hearty comfort sides like mashed potatoes, pasta, and corn on the cob. Wagyu flat iron steaks are a great staple to have at the ready for backyard gatherings, barbecues, and picnics.

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.


Beef heart is a delicious, versatile cut. Dark in color, Wagyu heart is dense and has a rich, iron-y tang. It’s also lean, which makes it a great cut for if you’re watching your fat intake.

Whether you want a quick dish or to take time for a stew, heart is an outstanding choice. You can cook beef heart quickly: Just heat oil in your skillet, dust the Wagyu cutlets in flour, salt, and pepper, and fry them up. Add a salad or steamed vegetables, and you’re set with a delicious, healthy meal. For a stew, quickly brown the heart and substitute it for whatever other meat your recipe calls for. It also makes a fantastic luncheon meat: Just fry or roast it, slice it thin, and add your choice of trimmings and condiments.


Liver is a polarizing cut of beef. Love it or hate it, people’s opinions on liver are typically very strong. With Browsey Acres Wagyu beef liver and a few helpful hints, we think we can get you into the “love” category.

Like most organ meats, beef liver is rich, dense, and lean. This gives it a strong flavor and makes it ideal for low-fat diets. It’s also versatile. While the most common serving method is fried (usually with onions), liver also lends itself well to stew. However you serve it, an important tip for liver is to not overcook it. It’s best to leave a touch of pink in the middle, so the meat stays tender and the flavor mild.

London Broil

The term London Broil can be used to describe a type of roast preparation or a specific cut. Our Wagyu London Broil is a top round roast, coming from the upper thigh portion of the hindquarters. It is not a muscle that is heavily used by the animal, resulting in a more tender cut than other portions of the hindquarter. For this reason, top round roasts are traditionally used in the classic London Broil dish, where a hearty beef roast is cooked under an oven broiler.

Like other roast cuts, London Broil is best cooked low and slow and sliced thin when served. It has a classic intense beef flavor, which is why it is usually the cut of choice for roast beef at the deli counter. Not only can you serve this cut as a roast, but it makes for amazing beef sandwiches served with au jus. Wagyu roasts are generally much more tender than the commercial variety, and this London Broil is no exception. We recommend having a Wagyu London Broil on the ready for Sunday dinners or any night of the week.

New York Strip Steak

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.

Osso Bucco

Osso Bucco is Italian for “hole in bone” or “pierced bone”. This cut comes from the marrow hole at the center of the cross-cut shank.

You can serve a classic Osso Bucco meal with the traditional risotto, but it also pairs amazingly with mashed potatoes or roasted root vegetables.


Oxtail is an unfairly overlooked cut of beef. Named because it traditionally came from an ox, modern oxtail comes from cattle such as our Browsey Acres Wagyu herd. Once considered a modest meat, it’s now revered as haute cuisine.

An average oxtail weighs between two to four pounds. The tail is skinned and cut into sections, each of which has a section of tailbone with marrow in the middle, and a chunk of meat around the outside. Wagyu oxtail is a fatty meat, which makes it ideal for braises, soups, and stock. Oxtail has been compared to short ribs but is actually more tender and has a silky texture.

Cook your oxtail slow, so the connective tissues and fat have time to dissolve. After a couple of hours, the meat will slide right off the bone and into your mouth!

Ribeye Steak

A Wagyu ribeye is a cut meant for serious steak lovers. One of the most commonly found cuts of steak, the ribeye comes from the beef rib primal cut. This steak is cut from the same portion where you’ll find the prime rib roast. So needless to say, a Wagyu ribeye is full of intensely flavored, tender, juicy meat—with just the right amount of marbled fat. The muscle in a ribeye steak is the longissimus dorsi (LG). This long muscle runs from the hip bone to the shoulder, and doesn’t get much use, giving the ribeye its succulent texture.

Ribeye steaks can be found both boneless or bone-in, depending on preference. Either way, the Wagyu ribeye has a full, beefy bite that will satisfy any meat-lover. A ribeye steak is best cooked quickly with high heat, making it a perfect option for the grill. While a Wagyu steak doesn’t need much seasoning, a little dribble of olive oil and salt and pepper will work perfectly. Serve your Browsey Acres Wagyu ribeye steak with a side salad and some grilled veggies for a well-balanced easy meal.

Round Roast

Not to be confused with the top round or Eye of Round roast, a Wagyu round roast stands out from the pack. Like the others, a round roast comes from the rump primal of the animal. This area gets plenty of use, so it produces a lean roast. Because of its intense beefy flavor, this section is also commonly used for ground beef and works wonderfully in stews and chili.

Although there’s not much fat, a Wagyu round roast cooks up beautifully when roasted low and slow. With a melt-in-your-mouth texture when cooked properly, it’s also a great choice for the smoker. However you cook your round roast, be sure to serve it with a savory sauce or reduction. Since the meat itself is lean, when sliced thin it pairs spectacularly with rich gravy and toppings like fresh salsa or chutneys. Use a Wagyu round roast for roast beef, pot roast, or even a substitute for London Broil (a top round roast). It’ll be the talk of the table.

Rump Roast

A rump roast is a boneless, triangular cut of beef from the hindquarter that covers the hip bone. It is also sometimes called a bottom round roast. A rump roast consists of three of the five rump muscles, giving it a mix of textures and tenderness. Known for its rich, dense, beefy flavor, the rump roast is used for many different classic roast dishes. Because of its toughness, this roast is best cooked low and slow, making it a perfect choice for crockpot meals, roasts, or even smoking. If you were to cook a rump roast quickly, the meat would be far too tough to enjoy; the long cooking time allows the tough and chewy connective tissue to break down. Wagyu rump roasts are incredibly tender compared to the commercial variety, however, longer cook times are still recommended.

After cooking your rump roast low and slow, serve by thinly slicing or shaving the meat. This allows for each bite to be full of flavor and tenderness. And due to its superior texture, you can afford to slice your Wagyu rump roast a little thicker than you normally would. This cut pairs well with root vegetables, hearty gravies, and of course, mashed potatoes. However you decide to serve your Wagyu rump roast, you can plan on it being the star of the table.

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.

Sirloin Tip Roast

There are many Wagyu cuts that are labeled “sirloin”, but there are variations in texture and flavor to look for. Sirloin steaks and roasts come from the largest muscle of the sirloin, a continuation of the short loin. Adjacent to the top sirloin is a round section where the sirloin tip roast is found. This muscle is located at the hindquarter of the animal, so it does get quite a bit of use. Although a Wagyu sirloin tip roast may be slightly less tender than a Wagyu top sirloin roast, it is still the most tender of the cuts from this round muscle.

A Wagyu sirloin tip roast is lean but packed with intense beefy flavor. It works best marinated and slow-cooked and can be used for a variety of roast recipes. The flavor and texture will come through best when cooked to medium, so be careful not to overcook. If you’re looking for a Wagyu holiday roast that’s sure to impress, look no further than the sirloin tip roast.

Skirt Steak

The skirt steak comes from the plate portion of the cow, just in front of the flank. This particular muscle moves the diaphragm, which gives it a more hearty bite. It is long in shape, and although not known for its tenderness, its intense flavor makes it a favorite. Although it is similar to the flank steak and is virtually interchangeable in recipes, it has a slightly different texture. Like the flank, skirt steak is best cooked at high temperatures to rare or medium-rare and does well with marinades and tenderizers.

Wagyu skirt steak is the perfect choice for grill-friendly dishes like fajitas, steak sandwiches, or wraps. Skirt steak is the preferred cut used for authentic Mexican dishes like carne asada tacos since the texture pairs perfectly with acidic or citrus marinades. However, this versatile cut of meat works well with salty, savory marinades as well. But you don’t have to plan ahead: A Wagyu skirt steak is full of so much rich beef flavor that just a little salt and pepper is all you need before throwing it on the grill. Like any meat cut, letting it rest for at least 5 minutes after cooking and slicing across the grain will help preserve its flavor and juiciness. Perfect for a summer barbecue or spring picnic, Wagyu skirt steak is a kitchen staple to stock up on when available.

Stew Meat

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.

Teres Major

Teres Major is also known as the shoulder tender, mock tender, or petite tender. About the size of a pork tenderloin, Wagyu Teres Major comes from the chuck or shoulder section. After the tenderloin, this Wagyu cut is considered the most tender cut of beef, similar to a filet mignon. It’s relatively unknown, because the butcher needs a high level of skill to extract this muscle from the rest of the shoulder.

Teres Major is a versatile Wagyu cut. Due to its size, it’s easy to grill, roast, or pan roast just as you would a tenderloin. Try it with a slow sear to cook the meat, then switch to a fast sear to get that yummy crust. Season it as you like, but it’s delicious with just a bit of salt.

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.


Beef tongue is very popular in many countries, including the US. Once you try some Browsey Acres Wagyu tongue, we think you’ll know why. It’s rich in fatty acids, as well as zinc, iron, choline, and vitamin B12. Health benefits aside, it also has a mild flavor, similar to most cuts of beef.

Tongue is best cooked slow over low heat, so the connective tissues have time to soften. It works well with your choice of seasonings too: Anything you’d put on your steak, you can put on tongue. Be careful to not overcook Wagyu tongue, or it tends to shred. When cooked properly, beef tongue is a great addition to a healthy diet.

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.