We all know that the Kobe beef Wagyu cow gives us different cuts of beef and that each cut offers its own special texture and flavor. The following guide will explain how to cook the different cuts of the Wagyu cow, but categorized by recommended cooking method, not by prime cut.


 If it has the word “steak” in the title, this type of cut is meant to be grilled. To be technical, grilling is simply cooking food over (sometimes under) a direct heat source. This heat source is often an open flame, hot coals, but also a simple grittle. Grilling is best for meat that can be cooked quickly. Some, but certainly not all, of the steak cuts are the following:

  • Loin: Porterhouse steak, T-bone steak, tenderloin steak
  • Sirloin: tri-top steak, top sirloin steak
  • Chuck: chuck eye steak, shoulder top blade steak


Roasting uses heat that surrounds the entire piece of meat. Roasting works best for thick pieces of Kobe beef that need to be cooked slowly so that the center finishes cooking while the outside does not burn. Here are four common roasting cuts:

  • Chuck: shoulder roast
  • Rib: rib roast
  • Loin: tenderloin roast
  • Sirloin: round tip roast


Skillet or pan-frying uses a very small amount of oil to sear and lock in moisture while at the same time quickly cooking the beef. This method also creates that classic browning that adds flavor and texture. These are three of the most common cuts of beef used for skillets:

  • Chuck: should petite tender medallions
  • Round: round tip steak
  • Other cuts: cubed steak (top round or top sirloin heavily tenderized)

Of course, there are other cooking methods and many other cuts of meats. In future blogs, we’ll look specifically at how to prepare these different cuts, along with others.

What other cooking methods do you use for your Kobe beef? What cuts of beef worked best for what cooking methods?

Posted in: Cooking Tips, Kobe Beef

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