Thick-cut Japanese A4/A5 Wagyu, best suited for grilling, pan-searing, or yakiniku-style BBQ. These cuts hold their structure well under heat while the marbling renders, giving a juicy bite with deep flavor.
Whether using a charcoal grill, cast iron pan, or even an air fryer, the right cut can make a big difference. Some Japanese Wagyu cuts develop a crisp crust, while others stay soft and buttery. Explore the different textures to find your preferred grilling experience.
