For Japanese Wagyu, the Retail Meat Quality Standards divide beef into 9 categories, and at the time of sale, retailers are obliged to indicate which part of the meat is which. When these nine categories are further subdivided into smaller ones, it is possible to divide the beef into countless parts, and it is said that there are more than 200 parts when including the less common ones. By understanding the parts and characteristics of each and cooking with them, it will substantially help you for your business!

The following cutting guide is shared with the approval of Japan Livestock Products Export Promotion Council and ZEN-NOH International Corporation.

Cutting Guide