Mayura Station
Cuts by Use
Which Full-Blood Wagyu cut for which technique — steaks, low-and-slow braises and thin-sliced Asian preparations.
For Chefs
The right cut for every technique
With 32 cuts across the carcass, choosing the right one is the difference between a good result and a memorable one.
Mayura’s extended feeding and genetic selection distribute marbling evenly, so secondary cuts are not afterthoughts but genuinely premium products in their own right.
On this page
Steaks and high-heat grilling
For hot, fast cooking where the marbling is the star, keep seasoning simple and let the fat self-baste.
| Cut | Character | Best for |
|---|---|---|
| Ribeye (Scotch Fillet) | Marbling at its most spectacular; prized spinalis cap; self-bastes | Seared hot and fast, 1.5–2″, medium-rare — Wagyu as the star |
| Striploin (New York Strip) | Firmer texture, more pronounced beefy flavour | Steakhouse plates; stands up to bold accompaniments |
| Tenderloin (Fillet) | The most tender cut; still carries impressive marbling | Elegant plating, paper-thin carpaccio, Beef Wellington |
Slow cooking and braising
Marbling that would be excessive in a steak becomes an asset over long, slow heat — basting from within while collagen melts to silky gelatin.
| Cut | Character | Best for |
|---|---|---|
| Short-Rib | Generous marbling; collagen breaks down to gelatin | Braise in red wine, dashi or Korean-style with gochujang |
| Chuck | Excellent marbling, intense beef flavour | Stews, pot roasts, slow-cooked preparations |
| Brisket | Marbling guards against drying over long smoke | Low-and-slow barbecue and smoking |
| Shin / Shank | Gelatinous, velvety when braised | Osso buco and extended European braises |
Asian preparations
For shabu-shabu, sukiyaki, yakiniku and hot pot, Mayura supplies the thin-slice cuts a tradition calls for: Short-Rib, Chuck-Rib, Chuck Roll, Karubi Plate, Inside and Outside Skirt, Thick Skirt, Flap Meat, Flank Steak and Tri-Tip.
The high marbling means thin slices cook in seconds — a quick swish through hot broth or a moment on the grill — so diners appreciate the marbling visually while the rapid cooking preserves tenderness. Karubi for yakiniku, paper-thin belly for hot pot, specific muscles for Korean galbi: the cuts are there.
Order the right cuts for your kitchen
Tell us your menu and we will recommend the cuts and formats to match.