Fine Japanese culinary culture

since 1989

YIELD

From the whole block to the right cut.

Why our restaurant clients order wagyu ready-cut — rather than breaking down the whole block themselves.

One block. Many uses. Better yield.

A wagyu block is not uniform. Within the same piece, fat distribution, grain direction and tenderness change centimetre by centimetre. Cutting a block for only one use — steaks alone, for instance — means treating the unsuitable parts as waste. Yield and value drop sharply.

In our plant we break down every block so that each part finds its best use: the firm centre as steak, the finely marbled edge for sushi, firmer parts for yakiniku or sukiyaki slices, thin layers of fat as a delicate fat topping. The result is a usable yield that a restaurant working the same block alone cannot reach.

歩

Better yield

Every part goes where it performs best — not into the trim bin.

技

Japanese cutting technique

Precision cutting in the Japanese tradition: sushi cut, yakiniku, shabu slices, kiriotoshi.

時

No labour on your side

You receive it portioned and ready to use — no butcher, no waste in your kitchen.

Yield by cut

Data basis: all cutting jobs in our plant (period approx. 6 months, as of 08.2026)
The figures per cut are taken unchanged from our ongoing records.

いちぼ · Ichibo Tafelspitz Top sirloin cap

The cap muscle above the rump. Firm on the outside, aromatically marbled at the centre. We cut the firm middle as steak, the fine edges for sushi and the tougher parts as block or yakiniku.

Basis: 63 cutting jobs · 511 kg processed

Block Ichibo block · whole piece & for slicing 23,7 %
Sushi cut Ichibo for Sushi 14,4 %
Steak Portion steak in the weight you choose 12,7 %
Yakiniku Ichibo Yakiniku / Wagyu Yakiniku 1,5 %
Further uses Trim · rump steak · jerky 6,0 %
By-products Fat · mince 8,1 %
Fat & trimmings 33,6 %

サーロイン · Sāroin Sirloin Sirloin · Striploin

The classic steak muscle. We divide every block into portion steaks, blocks for roast beef and yakiniku preparation, and finer slices for shabu-shabu and sukiyaki. The firmer ends become kiriotoshi.

Basis: 75 cutting jobs · 871 kg processed

Block Strip Loin Block · Block for Slice · Slice 30,5 %
Steak Portion steak in the weight you choose · diced 17,4 %
Yakiniku Strip Loin / Wagyu Shimofuri Yakiniku 3,1 %
Kiriotoshi Strip Loin Kiriotoshi 0,7 %
Further uses Curry cut · braising meat · jerky 2,8 %
By-products Fat · mince 8,4 %
Other cuts Kiriotoshi · Sushi-Cut · Würfeln · kleinere Positionen 19,0 %
Fat & trimmings 18,1 %

フィレ · Filet Filet Fillet · Tender Loin

The most tender muscle. The central core is cut into portion steaks, the thickest middle section into chateaubriand, the narrower ends into steak cuts or yakiniku. The fillet chain is used as well.

Basis: 115 cutting jobs · 1,215 kg processed

Portion steak in the weight you choose 24,1 %
Chateaubriand thickest centre section of the fillet 14,2 %
Fillet block Fillet — block, unportioned · aged on request 14,2 %
Yakiniku / chain Filet Yakiniku · Filet Ketten 1,3 %
Further uses Filet mignon · curry cut 16,3 %
By-products Fillet fat · mince 9,3 %
Fat & trimmings 20,6 %

うちもも · Uchimomo Oberschale mit Deckel Top-round

A large, lean muscle from the inside round. Ideal for steak, blocks for roast beef and yakiniku. Softer parts go on to become kiriotoshi or curry cut.

Basis: 87 cutting jobs · 811 kg processed

Steak Uchimomo Steak / Top Round Steak / Oberschale 36,0 %
Block Uchimomo Block · Block for Slice · Top Round Cap 20,9 %
Roast beef prepared Uchimomo for Roast Beef 11,1 %
Yakiniku Uchimomo Yakiniku 2,7 %
Further uses Curry cut · soup meat · jerky 5,5 %
By-products Fat · mince 6,4 %
Other cuts Kiriotoshi · Curry-Cut · kleinere Positionen 4,3 %
Fat & trimmings 13,1 %

ざぶとん · Zabuton Chuck Flap Chuck flap

The marbled cap muscle of the chuck. The finest core for sushi, firmer edges as steak or yakiniku, block for further processing. A prime example of what differentiated cutting achieves.

Basis: 46 cutting jobs · 350 kg processed

Block Chuck flap block · for slicing 35,9 %
Sushi cut Chuck Flap for Sushi 9,0 %
Steak Chuck Flap Steak 6,5 %
Yakiniku Chuck Flap / Wagyu / Wagyu Chuck Flap Yakiniku 7,9 %
Further uses Curry · kiriotoshi 2,7 %
By-products Fat · mince 9,5 %
Other cuts Kiriotoshi · Würfeln · kleinere Positionen 12,8 %
Fat & trimmings 15,7 %

らんいち · Ran-ichi Hüfte Top sirloin butt

A large muscle from the hindquarter. The core yields robust rump steaks — from bistro cut to large portion steak. Edges for yakiniku, thin strips as a delicate fat topping.

Basis: 43 cutting jobs · 442 kg processed

Steak Portion steak in the weight you choose 43,1 %
Yakiniku Rump Yakiniku · Wagyu Yakiniku 3,3 %
Sushi cut Rump Nekutai · Nekutai Sushi Cut 1,5 %
Further uses Akami cut · soup meat 12,3 %
By-products Fat · mince 16,2 %
Fat & trimmings 23,6 %

About the last two entries. Under block we also count the parts that go on to be sliced — in practice a block is mostly cut into sukiyaki, shabu-shabu or yakiniku slices. Fat & trimmings covers silver skin, hard sinew and fatty tissue arising during cutting. Edible fat is not lost: it is used as wagyu fat, as a delicate fat topping or in mince blends.

An operation that breaks down a block in-house and cuts it for a single use alone will normally end up with a noticeably higher share of fat and trimmings.

TRAINING

We pass the technique on.

Japanese cutting technique cannot be learned from a manual — it is passed on at the bench.

In our plant and at your premises we train kitchen teams, butchers and specialist traders: the structure of the wagyu carcass, knife work, dividing a block into steak, sushi, yakiniku and slice portions, plus yield and costing.

About our training Request training