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Japan boasts of a variety of branded beef, such as Kobe, Matsuzaka, Omi, and Yonezawa. Beef can be appreciated in many ways, but yakiniku (Japanese BBQ) is always a popular choice. This article will provide useful information about the different cuts of beef, complete with the recommended ways to enjoy those cuts. It also has an in-depth explanation of Wagyu (a type of high-quality Japanese beef) and the types of Wagyu brands! After reading this, you're sure to have an even more enticing and palatable yakiniku experience!

The names of the cuts may vary depending on the restaurant or region (e.g. Kanto or Kansai), but beef can be divided primarily into 10 sections, with even smaller cuts for each portion. The quality of the fat, umami (Japanese term to describe a savory taste), and texture will vary with each cut, so it is recommended to try different cuts at a well-respected and trusted yakiniku restaurant.

The following sections will describe the recommended ways to cook and eat each of the cuts. However, please note that the cooking environment (e.g. charcoal or gas grilled) and meat quality (e.g. freshness and size of the cut) will vary according to each restaurant. Let this be a reference as you explore how you prefer to cook and enjoy beef!