When most people think of Wagyu, they picture that massive, marble-laced ribeye—the kind that melts in your mouth and empties your wallet. But here’s the thing: Wagyu isn’t just about the ribeye. One of the most exciting things about American Wagyu is how the incredible marbling transforms every part of the animal. Muscles that might be tough or overlooked in a conventional Angus cow suddenly become steak-worthy, juicy, and full of flavor. At The Meat Dudes, we’re seeing a real shift in how people think about Wagyu—smaller, lesser-known cuts are having their moment, thats why we put together this list of American Wagyu cuts beyond ribeye.
Why Wagyu Changes the Game
Wagyu’s signature marbling isn’t just for show, it fundamentally changes how the meat cooks, tastes, and feels. Cuts that would normally be destined for ground beef or stew in an Angus animal become premium steaks and roasts in a Wagyu. That intramuscular fat keeps the meat buttery and tender, even in leaner or more muscular parts of the cow.
This means you can explore way beyond the ribeye and discover a whole new world of Wagyu flavor.
The New Stars of American Wagyu
Here are some of the most underrated (and exciting) Wagyu cuts that prove smaller can absolutely mean better:
Denver / Zabuton
A heavily marbled cut from the chuck, the Denver steak (or Zabuton) is tender, rich, and packed with flavor, often compared to a mini ribeye. It’s one of the most prized butcher’s cuts in Wagyu.
Flat Iron
From the top blade in the shoulder, this steak is leaner in other breeds, but Wagyu marbling turns it into something buttery and tender, perfect for pan-searing or grilling hot and fast.
Ranch Steak
The ranch steak might show the biggest visible difference between conventional beef and Wagyu. Typically a lean, working muscle, it transforms in Wagyu, showing off webbed marbling and producing a surprisingly juicy, flavorful steak that can rival cuts twice the price.
London Broil
Once a “budget roast,” Wagyu London broil gets a serious glow-up. Thanks to the marbling, it stays tender even cooked to medium. Slice it thin across the grain, and you’ve got an incredible dinner or sandwich-ready roast.
Bavette (Flap Steak)
Thin, deeply beefy, and perfect for a quick sear or fajita-style slice, the bavette benefits hugely from Wagyu’s tenderness. It soaks up marinades beautifully and cooks in minutes.
Skirt Steak
The classic grill cut, but on Wagyu, it’s a revelation. The marbling keeps it juicy and flavorful, even when seared over high heat. It’s one of the best “steak night in 5 minutes” cuts you can buy.
Coulotte / Picanha (Sirloin Cap)
Known for its rich flavor and fat cap, the sirloin cap becomes something truly special in Wagyu. That outer layer renders beautifully, basting the meat as it cooks.
Top Sirloin
Top sirloin often flies under the radar, but in Wagyu, it’s tender, juicy, and full of classic beef flavor. It’s one of the best values in the Wagyu lineup, big flavor, lower price point, and perfect for the grill.
Whole Muscle Roasts (Chuck, Sirloin, or Rib)
Wagyu roasts like chuck or sirloin take slow cooking to the next level. The marbling ensures they stay moist and buttery even after hours of roasting or braising. It’s comfort food elevated to luxury.
Why These Cuts Matter
More Flavor, Less Cost: You don’t have to spend ribeye money to get a Wagyu experience.
Sustainability: Using more of the animal for steak cuts honors the whole beast, reducing waste and celebrating craftsmanship.
Texture & Variety: Each muscle cooks differently, giving you endless ways to enjoy Wagyu, from quick-grilled skirt steaks to slow-smoked chuck roasts.
Marbling That Matters: Even “tough” cuts like ranch, flat iron, or London broil turn tender when they’re Wagyu.
Cooking Tips for These Cuts
Keep it simple: Let the Wagyu speak. A little salt, pepper, and high heat go a long way.
Mind your temp: Wagyu fat melts quickly, medium-rare is the sweet spot.
Slice across the grain: Especially for bavette, skirt, and London broil.
Use both slow & fast cooking: Some cuts (like chuck roast or sirloin) love a long, slow roast, while others (like Denver or flat iron) shine with a sear.
The Takeaway
American Wagyu is changing the game, not just for fine dining, but for everyday cooking. From the ranch steak that rivals a filet to the London broil that eats like prime rib, these smaller cuts show that great beef isn’t about size, it’s about marbling, balance, and care. Be sure to take advantage of these American Wagyu cuts beyond ribeye.
At the end of the day, it’s not just about the ribeye anymore. It’s about using the whole animal, respecting the craft, and discovering what makes Wagyu truly special—bite by bite.
