This area produces cuts heavy in connective tissue and needs slow cooking to unlock the flavour and tenderise the meat.

This area produces cuts heavy in connective tissue and needs slow cooking to unlock the flavour and tenderise the meat.

This area produces cuts heavy in connective tissue and needs slow cooking to unlock the flavour and tenderise the meat.

Some most expensive cuts come from this area, highlighted by great marbling and fantastic soft texture. The Rib provides either a Ribeye Steak or the famous Samurai Steak. Rib Cap is a small strip on top of the Ribeye that sometimes gets sold separately, and is a delicacy in some places for its rich marbling and ultra-soft texture. Not to be confused with Rib Lifter meat that sits further above it.

Olive Fed Wagyu is incredibly versatile. While the traditional cuts of Ribeye, Striploin and Fillet are of course amazing, there are many more cuts from the animal that carry just as much flavour and quality but can be much more affordable. Hover over the animal to see which cuts are available from where, and dig deeper to see cooking instructions and recipes.

Beef cheeks are a cut traditionally braised for a long time to allow the meat to tenderise. With a rich depth of flavour, they are ideal for stews and hearty meals.

This area provides cuts that are good for slow cooking and stewing, due to a lot of connective tissues in the meat.

The main area of the forequarter provides a variety of cuts. Some exceptional marbling in this part of the animal makes for a lot of very desirable cuts that are soft and incredibly flavourful while not being as expense as the traditional loins.  Flat Iron comes from inside the shoulder, Denver Steaks comes from the underside, small but delicious Teres Major. There are also Chuck Steaks from the Chuck Roll and this is also perfect for things like Taco’s and Fajita’s.

This is a traditional American cut that BBQ experts have perfected over time. If you are willing to spend 2-3 days preparing and low smoking this cut the results can be incredible. Bursting with flavour and juices it is the grill master’s dream.

This area provides the Skirt Steaks, with the outside skirt being a delicious bistro steak, soft with lots of flavour. The short plate is ideal for curing and we make Umami bacon from this area. It can also be smoked or made into beef pastrami.

Arguably the most flavourful part of Umami, the short loin can produce some interesting cuts. The T-Bone and Porterhouse House steaks come from this area, if the butcher chooses to combine the Tenderloin with the Striploin and not cut them separately. The T-Bone is characterised by a very small piece of tenderloin on the side, while the Porterhouse has a larger chunk. The Striploin on its own is an exceptional steak, easy to cook and packed full of flavour.

The flank steak is a fantastic underappreciated cut that contains lots of flavour. While tougher than other parts of the animal, it is easy and fast to cook and if sliced thing the tougher texture goes unnoticed.

This area provides great steaks at a more affordable price. While not having as much marbling and softness as the Ribeye or Striploin, the Sirloin steak is a staple of many European households and Gastro Pubs.

The much sought-after Tenderloin is the softest part of the animal with a lower amount of marbling. This can be used for single steaks as a decadent Fillet, or for dishes like Chateaubriand and Beef Wellington.

Another good area for a cheaper but flavourful steak, and also a mid-range piece for roasting.

This area contains the popular Tri Tip which is an outstanding cut, slow roasts and is often used for other dishes like Kebabs or smoked and grilled on its own. The remainder of the bottom sirloin includes the flap steak, which is tougher than the surrounding areas but packs amazing flavour.

This area is home to leaner, less expensive cuts such as the Eye of the Round, Top Side, Knuckle, and Loin Tips. These cuts can be slow-roasted or smoked and can produce great roast beef deli meat if sous vide and reverse seared. They also make for great fresh grinding materials in combination with some trim or Umami Fat.

The Rump area is prized for its flavour, and used differently around the world. Brazil has made famous the Picanha also known as the Rump Cap or Culotte, which is outstanding as a steak or barbecued as a whole providing amazing flavour in the fat. Below the Rump cap is the Rump roast a traditional British roasting cut, or in America called a Sirloin roast.

Oxtail is prized for its flavour and is much sought after in the Far East for use with soups and slow cooked food. With only one per animal small in weight its a cut rarely seen in traditional retail or butcher shops.

This area produces cuts heavy in connective tissue and needs slow cooking to unlock the flavour and tenderise the meat.