Does Japanese Wagyu always have to be so rich?
A closer look at the cuts we choose for dinner at home.
“Wagyu looks beautiful, but is it too fatty for me?”
If you’ve ever thought that, let me show you the cuts we choose.
A5 Wagyu Sirloin
This is A5 Wagyu sirloin. It’s one of the richer cuts, with generous marbling and that melt-in-your-mouth feeling.
Sometimes, even I find it a little too rich...
A5 Wagyu Rump (Top Sirloin Butt)
This is A5 Wagyu Top Sirloin Butt (≒ Rump + Picanha).
Rump and Picanha are two of our favourite cuts.
We choose Wagyu with a balance of lean meat and fine marbling, and source it directly from Japan.
If you like a little more bite and prefer your beef less rich, this is the cut I’d suggest.
The little threads of fat running through the meat? That’s the “micro marbling” I look for.
A few slices, some rice, and whatever vegetables you have. A simple dinner with a little something special.