Ribloin features finely marbled, tender meat with a deep beefy juiciness and the delightful flavor of marbling. It stands out among Wagyu cuts for its rich and savory taste.
Striploin offers a delightful combination of tender beef protein and the savory aroma of intramuscular fat. Comprising a single muscle, it boasts a fine and tender texture.
Tenderloin, the most tender cut, is
distinguished by its velvety texture and minimal connective tissue. Obtained in small quantities from a single Japanese Wagyu, it epitomizes tenderness.
