- Australian wagyu is a combination of cuts ground together
- Recipes range from hamburgers and meatloaf to pizza and sauces
- All Australian Wagyu is certified Halal
- Cut from the cow’s rib cage
- Inactivity of the meat along the belly makes it tender, flavorful, and well-marbled
- Can be served bone-in (which adds even more flavor) or off the bone
- Best to sear it on high heat, then move to low heat (either in the oven, on the stove, or on the grill)
- American, Australian, Japanese
- Long loin that runs the upper cavity under a cow’s rib cage
- Also known as bone-in ribeye is a big, thick-cut ribeye with a long bone still attached
- Bone gives it its signature look and flavor.
- Best when grilled, but can also be smoked, pan-seared, or oven-broiled
- American, Australian
- Two muscles located on the back that overlap shortloin and sirloin
- Similar to the ribeye, inactivity makes the tenderloin one of the most tender and flavorful cuts
- Dishes include filet mignon and katsu sandwich
- Diverse cooking options work well
- American, Australian, Japanese
- Cut from the flank, which is the lower belly region of the cow.
- It is long and broad, with a decent amount of thickness to it
- Great grilled, seared, or marinated
- Often used to make fajitas
- American, Australian
- The tail of the cow
- Fatty meat ideal for braises, soups, and stock.
- A favorite amongst Caribbean, southern, Asian, and African cuisines
- American
