Food · Fermented foods
Wagyu Cuts (Premium Cut Specifications)
和牛カット (Wagyu Katto)
Also known as: Wagyu cuts, 和牛カット, Wagyu primal cuts, Wagyu BMS specifications
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| Category | Food |
|---|---|
| Japanese labeling name | 和牛 カット 各部位 |
| Common Japanese notations | 和牛, カタ, カタロース, ソトモモ, バラ, モモ, サーロイン, ヒレ, ランプ, リブロース |
| Origin | Wagyu primal cuts breakdown — 9 standard MEXT-classified cuts: kata (chuck), kataroasu (chuck-roll), soto-momo (outside-round), bara (short rib), momo (round), sirloin, fillet (tenderloin), rump, rib-roasu (rib-roll); each cut has distinct fat-marbling, texture, and price profile |
| Typical functions | Premium yakiniku — different cuts for different yakiniku presentation, Sukiyaki and shabu-shabu (specific cuts favored), Steak (sirloin, fillet, rib-roasu premium), Premium gift retail (cut specification central to gift positioning) |
| Regulatory status in Japan | Standard agricultural product labeling. JAS-classified 9 standard cuts. **Wagyu Cut + Grade (BMS 8-12 = A5) + GI Brand specification is the standard premium retail format.** Multiple GI brands (see wagyu entry). |
Wagyu cuts (和牛カット) are the 9 MEXT-classified standard cuts: kata, kataroasu, soto-momo, bara, momo, sirloin, fillet, rump, rib-roasu. Each has distinct fat-marbling, texture, and price profile. Cut specification is central to wagyu OEM positioning alongside grade (A5 BMS 8-12) and GI brand. See wagyu entry for broader context including breeds, GI brands, and grading.
Classification
Tags below link to other ingredients sharing the same attribute, so you can pivot from one ingredient to its peers.
Product applications
Functions
Regulatory tags
Origin
Used in (typical product categories)
Finished-product categories that commonly include this ingredient in Japanese-market formulations.
- Pre-sliced wagyu by cut for yakiniku/shabu-shabu retail
- Wagyu steak whole-cut retail
- Premium Matsusaka/Kobe/Yonezawa GI cut retail
What it is
9 MEXT-classified wagyu primal cuts: kata (chuck), kataroasu (chuck-roll), soto-momo (outside-round), bara (short rib), momo (round), sirloin, fillet (tenderloin), rump, rib-roasu (rib-roll).
Cut + Grade + GI Brand specification standard for premium retail.
Typical uses in Japanese products
Yakiniku (different cuts for different presentation).
Sukiyaki/shabu-shabu (kataroasu, rib-roasu, momo favored).
Steak (sirloin, fillet, rib-roasu).
Premium gift retail with cut specification.
For OEM: pre-sliced wagyu by cut, premium gift retail with full cut+grade+brand specification.
Regulatory classification in Japan
Standard food labeling. Cut + Grade + GI Brand specification standard. See wagyu entry for full regulatory context.
Regulatory classification in other markets
| EU | Cut specification standard for premium wagyu export. |
|---|---|
| USA | Cut specification standard. American Wagyu × Japanese-origin distinction. |
| China | Premium specialty positioning with cut specification. |
| Korea | Premium specialty positioning. |
Example products
Example finished products will be added after verification of cut + grade + GI brand specification.
All brand names and product names referenced anywhere on this site are the property of their respective owners. Example entries are provided for informational purposes only and do not imply endorsement.
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Sharing similar functions
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From the same origin
Other ingredients that share an origin classification.
References
- MEXT Standard Tables of Food Composition — 和牛肉 各部位 各形態
- Japan Meat Grading Association cut classifications
Last updated: 2026-04-28. Ingredient entries are reviewed at least annually against current regulatory listings.