Learn About Cuts

Classic Steaks

We call them the Classics because these are the cuts of steak that have been popularized on the menus of great American steakhouses for generations. When a friend says, “Hey, let’s have a steak!” you can expect to be served one of these beauties.

Ribeye
Eye of Ribeye

As the Manhattan cut is to the NY strip, so the Eye of Ribeye is to the Ribeye. It is the heart, or “eye,” of the cut, expertly trimmed to a more modest portion to create a sensational, rich and juicy steak. 

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Unbelievably tender, the eye is the center of the ribeye from underneath the front section of the backbone.
Mishima Reserve Meat Graph
Cap of Ribeye
Cap of Ribeye

The Cap of Ribeye comes from deconstructing the traditional Ribeye to isolate the “flavor curve” that forms the cap, which we then trim of excess fat. It is an incomparably indulgent cut of extremely tender beef when ranked for richness, volume of juice, and overall beefy flavor. 

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Undeniably rich with exceptional marbling, the cap of ribeye lies over the ribeye roll.
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Bone-In Ribeye
Quick-Sear Bone-In Ribeye

The Quick-Sear Ribeye has all the qualities of our other amazing ribeyes – it’s richly marbled, juicy, and beefy – but it’s trimmed to a 1” thickness, slightly thinner than our traditional butcher’s cut. This more modest cut is perfect for shorter cooking times and lighter meals.

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Exceptional marbling gives this rib cut its tenderness and rich flavor.
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New York Strip
New York Strip

A world-class steak named for a world-class city, the New York Strip has the firmness, short grain texture, and rich beef flavor most people associate with a classic steak.

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Also known as the Delmonico Steak, this is a short loin cut perfect for grilling.
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Manhattan Cut
New York Manhattan Cut

The “Manhattan Cut” version of the classic New York steak is trimmed to traditional steakhouse thickness, but sized for a smaller, modern portion. Clean edges help optimize the searing and caramelizing to create a perfect exterior crust and a juicier, more flavorful interior. 

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The Manhattan is cut thick from the most tender part of the New York Strip. This short loin meat is lean and tender.
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Tenderloin
Tenderloin

The Tenderloin also known as Filet Mignon is another classic steak, for many it’s the one that needs no introduction. Ours barely needs a knife because it is tender to the extreme, clean and smooth, with a rich, lean beef flavor profile that won’t overwhelm.

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The tenderloin comes from the muscle under the spine. This cut’s characteristic tenderness and luxurious flavor come from the muscle’s lack of work.
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Porterhouse
Porterhouse

The Porterhouse, cut from the rear of the short loin, features a Tenderloin on one side of the bone and NY Steak on the other. It’s leaner overall than the Tomahawk and the 2-for-1 feature makes it a great steak to share.

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This luxurious sirloin cut is perfection for two with a tenderloin filet on one side and a New York Strip on the other.
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Tomahawk
Tomahawk

The Tomahawk is a generous cut of awe-inspiring beef that is a Ribeye with the full bone still attached. It’s a thicker cut, heavily marbled, with an aggressive juiciness that amplifies the rich beefiness of the best Ribeye.

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The fully-frenched rib bone defines this statement ribeye cut.
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Outside Skirt Steak
Outside Skirt Steak

Cut from the short plate, Outside Skirt is richly marbled with a tight, short grain. It’s a versatile cut with a strong beef flavor that makes it perfect for marinades, braising, carne asada or fajitas. 

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Cut from the plate, which is below the ribs, the outside skirt has intense flavor and works best with high heat.
Inside Skirt Steak
Inside Skirt Steak

Inside Skirt, similar to Outside Skirt, is cut from the short plate. It’s less marbled, but has a rich beef flavor and is also great for marinades, braising, or sliced thin for steak salads. 

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Like its neighbor the outside skirt, this cut comes from below the ribs, thus is similarly full of flavor.
Flank Steak
Flank Steak

Flank steak is everyone’s choice for a marinating steak. Ours is generously marbled which, paired with its open grain texture, elevates this tender and juicy cut far above the mundane that most people are used to. 

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The flank comes from under the sirloin, which accounts for its rich flavor. It works well with marinades, on the grill or sliced thin.
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Butcher's Cuts

A great butcher will help you eat better. They possess specialized knowledge and “tricks of the trade,” much of which they’re happy to share. These cuts are coveted by butchers for their often-underrated qualities and typically lower prices, as compared to the better-known Classics.

Zabuton
Zabuton

Zabuton translates to “little pillow” in Japanese and comes from the Chuck area. As one of our Butcher’s Cuts, it’s less well known, but also one of the richest most delicious steaks in our portfolio. Thanks to our Mishima Reserve Method, it’s got a perfect balance of tenderness and tooth. 

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Part of the chuck, this cut’s great marbling and rich beefy flavor craves high heat from the grill
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Culotte
Culotte

The triangle-shaped Culotte is sourced from the sirloin and qualifies as a small roast, one you can grill whole or portion into individual steaks of varying sizes. Another Butcher’s Cut, the Culotte is richly marbled, full of beefy flavor, and a great value. 

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The Culotte is known for its marbling and is cut from the triangle-shaped muscle that covers the sirloin. Easy to prepare for the grill
Bavette
Bavette

If you’re a fan of the French brasserie classic, Steak Frites, then you’ve likely enjoyed this succulent cut. It looks, cooks, and is served like a Flank, but it’s got a juicier, loose-grained texture, thanks to the generous Wagyu marbling. 

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Part of the bottom sirloin, the Bavette cut has phenomenal texture and is complemented by marinades.
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Flat Iron
Flat Iron

The popularity of the Flat Iron dates back decades. Cut from the shoulder blade, it’s a luscious, beefy cut, and a favorite of butchers. It eats like a New York, but at a price that’s less of a splurge. This bigger version is perfect to share. 

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Cut from the shoulder area which gives the Flat Iron such a savory, meaty flavor.
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BBQ

When it’s time to fire up the grill or smoker, you want cuts of beef with optimal texture and marbling, ones that can carry the flavor and maintain their tenderness. These cuts work great for a slow-cooked smoking or the bold flavor of open flame grilling. 

Brisket
Brisket

Our Brisket is extensively marbled with a generous fat cap that melts and further enhances the rich flavor of the meat. Roast it, smoke it, or make a stew, if loving Mishima Reserve Brisket is wrong, you don’t want to be right.

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This cut comes from the animal’s breast and therefore is slightly tougher than other cuts. Full of flavor when roasted or braised.
Back Ribs
Back Ribs

These meaty Back Ribs are what’s left when we cut and trim our rib roasts. Beefy, juicy and tender, slow cooked or grilled, no BBQ is complete without them.

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Taken from under the front section of the backbone, back ribs are perfect for the BBQ.
Tri-Tip
Tri-Tip

Tri-tip, from the sirloin family, is a triangular-shaped roast that you can smoke or grill whole, or cut into individual steaks. It’s a versatile, medium-marbled cut that’s high on the rich and beefy scales. 

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This lean, boneless cut from the sirloin gets its name from its triangle shape. Meaty and full of flavor.
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Roasts

These are our larger cuts of beef, perfect for when you’re hosting a larger dinner party. Oven roasting is a relatively simple way to achieve extremely impressive results – all you have to do is bring the meat to the proper temperature. Roasts make a beautiful presentation at the table and allow you to carve portions that suit individual guests. 

Whole Tenderloin
Whole Tenderloin

The whole tenderloin is one of our most extravagant and tender offerings. Roast it whole to carve at tableside or create custom filets for grilling. It’s both a brilliant and practical answer to how best to impress a larger dinner party. 

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The tenderloin comes from the muscle under the spine. This cut’s characteristic tenderness and luxurious flavor come from the muscle’s lack of work.
Mishima Reserve Meat Graph
Bone-In Standing Rib Roast
Bone-In Standing Rib Roast

If a Bone-In Standing Rib Roast is the granddaddy of all roasts, then our Mishima Reserve Wagyu version is the great, great, granddaddy. Surprisingly juicy and simple to prepare, the result is the most tender and satisfying slices of beef you’ve ever served to guests. 

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The exceptional marbling gives this rib section its tenderness and rich flavor.
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New York Strip Loin Roast
New York Strip Loin Roast

The Strip Loin Roast is where New York Steaks are cut from. But when kept whole and roasted, provides an even richer and more tender eating experience, as the juices from the extensively marbled loin are retained. As impressive as it is to look at, that’s only a hint of how incomparably delicious it is to eat. 

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Cut from the short loin, this classic roast is tender and full of rich meaty flavor.
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Braising

There’s no easier way to capture the rich flavors of our beef while also enhancing its tenderness. While braising is used in many recipes with various cuts, these are our most popular selections. Perfect for soups, stews, and other hearty dishes.

Kalbi Short Ribs
Kalbi Short Ribs

Our Short Ribs are meaty, juicy and tender, perfect for Kalbi or any other dish that calls for a little flair. Braise, broil, grill or roast, they’re extremely versatile. 

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Cut from under the front section of the backbone, short ribs are juicy and full of flavor.
Oxtail
Oxtail

These are the succulent cuts, full of collagen, that help you create that thick and luscious consistency and meaty flavor, perfect for braising and broths. 

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Oxtail comes from the tail of the cow and is a gelatin-rich meat perfect for braising and slow cooking.

Specialty Items

Our process of creating amazing steaks and roasts, trimming each to perfect proportions, results in a variety of steak pieces – hidden treasures – that are too small or uniquely shaped to stand on their own, but collectively too delicious to be ignored.

Tenderloin Pieces
Tenderloin Pieces

Delectable tips of tenderloin cut and sized perfectly for steak sandwiches, stir-frying, creative salads or world-class nachos. 

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The tenderloin comes from the muscle under the spine. This cut’s characteristic tenderness and luxurious flavor come from the muscle’s lack of work.
Steak Trim
Steak Trim

Quite simply, these are the tender morsels that our butchers trim from all of our best cuts of Wagyu. It’s a mix of palate pleasing cuts that are perfect for your beef kebabs, stews, and stir-frys.

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Steak Trim are bite-sized pieces made up of Loin, Rib, and Sirloin.
Chuck Eye Roll Slices
Chuck Eye Roll Slices

Generously marbled, the Chuck Eye Roll caramelizes beautifully on a hot, searing grill. Its strong, meaty flavor can carry the spices and citrus of marinated dishes, and it’s the perfect ingredient to create the richest Carne Asada or other spicy beef dishes.

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This cut’s great tenderness and beefy flavor come from its location: the undersection of the chuck roll.
Ground Beef
Ground Beef

Mishima Reserve ground beef simply makes for the most luscious and flavorful burgers ever. The marbling melts and helps create a perfect crust, sealing the juices into the patty, until that first, mind-blowing bite. 

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Comes from various cuts of beef which makes this cut versatile and easy to use.