Wagyu sub-primal cuts represent the primary sections of the animal that showcase each region's unique marbling characteristics and flavor profiles, from the intensely marbled ribeye with its rich, buttery texture to the lean tenderness of the filet and the robust flavor of the strip loin.

Each sub-primal benefits from Wagyu's superior genetics and feeding programs but expresses the marbling differently—with cuts like the ribeye cap and chuck eye developing extraordinary fat distribution while leaner sections like the sirloin maintain Wagyu's signature tenderness with more pronounced beef flavor.

 These larger sections are then broken down into individual steaks and roasts, allowing discerning consumers to experience how Wagyu's exceptional marbling enhances everything from everyday cooking cuts to the most luxurious presentations.