Wagyu Cuts Breakdown: From Ribeye to Rump – What to Buy & Why

Not all Wagyu is created equal, the cut matters. This premium beef is world-renowned for its exceptional marbling, unmatched tenderness, and rich, buttery flavour that lingers long after the first bite. 

But here’s the thing, each cut offers a unique experience, and choosing the right one can elevate your meal from great to unforgettable. 

Whether you're searing a ribeye or slow-cooking brisket, this guide will help you break down the best Wagyu cuts available at Carnivore Society so you can match flavour, texture, and value to your carnivorous goals.

What Makes Wagyu Different from Other Beef?

Wagyu stands in a league of its own when it comes to beef quality. Unlike conventional breeds, Wagyu cattle are genetically predisposed to intense marbling, meaning the fat is finely woven throughout the muscle rather than surrounding it. 

This intramuscular fat gives Wagyu its signature buttery texture and deep, rich flavour that lingers long after the last bite. It’s not just about taste, though. Wagyu fat has a lower melting point, which creates that melt-in-your-mouth sensation that other cuts simply can’t match.

At Carnivore Society, our Wagyu is grass-fed and grass-finished, ensuring a clean and nutrient-dense profile without grain feeding or synthetic additives. 

You get meat that’s not only more flavourful but also more aligned with carnivore values, pure, honest, and built for performance. From the first sizzle to the final bite, Wagyu delivers a superior experience you can taste and feel.

Wagyu Cuts Guide: Choosing Between Ribeye, Rump and More

Not all Wagyu is created equal, each cut brings its own rich flavour, marbling, and texture to the table. Whether you're grilling, roasting, or slow-cooking, knowing which cut to choose can turn a good meal into an unforgettable one. Let's break it down so you get the most from every bite:

1. Ribeye

The Wagyu Ribeye is a carnivore’s dream, unparalleled in richness and famous for its intense marbling. This cut delivers deep flavour, incredible juiciness, and a melt-in-your-mouth experience that’s hard to beat. At Carnivore Society, our Infinite Rangers Valley Full-Blood Wagyu Scotch Cube Roll MB9+ is the ultimate Ribeye selection. 

With its marble score of 9+, it showcases the finest in Wagyu genetics, perfect for grilling or pan-searing to medium-rare perfection. The fat renders down as it cooks, creating a natural basting effect that locks in succulence. Whether you're preparing it for a weekend celebration or showcasing it as the star of a meat box, this Ribeye earns its crown. 

Serve it with a red wine jus or herb butter for a next-level steak night. If you want luxury, decadence, and unrivalled mouthfeel in every bite, this is the cut that reigns supreme on every plate.

2. Rump

The Wagyu Rump is perfect for those who prefer leaner, more robust cuts without missing out on flavour. It comes from the hindquarter and is prized for its beef-forward taste and chewy texture, making it ideal for slicing thin and serving medium-rare. Though it has less marbling than Ribeye, it’s still rich and juicy, especially when cooked properly. 

This cut shines when grilled, pan-fried, or roasted, and its versatility makes it a favourite for weeknight dinners or gourmet meal prep. It’s also a great entry point into Wagyu, offering excellent quality and value. Whether served with a chimichurri sauce or slow-cooked in a hearty stew, the Rump delivers big on flavour. 

At Carnivore Society, we believe the Rump deserves more recognition, it’s bold, satisfying, and budget-friendly, ticking all the boxes for conscious carnivores looking for everyday luxury without the premium Ribeye price tag.

3. Chuck Roll

If you haven’t tried Wagyu Chuck Roll, you're missing one of the richest, most flavour-packed cuts in the carnivore world. Taken from the shoulder, it’s ideal for slow cooking, smoking, or reverse-searing. 

Carnivore Society’s Rangers Valley Fullblood Wagyu Chuck Roll MB7-8 is a brilliant example of this cut’s potential. 

With its high marbling score and robust grain, it offers deep, hearty flavour perfect for brisket-style smokes or fall-apart roasts. 

Unlike leaner cuts, the Chuck Roll stays juicy even with long cook times, making it a favourite among chefs and pitmasters alike. It’s also a great pick for Wagyu tacos, shredded beef sandwiches, or Asian-inspired dishes like gyudon.

 At Carnivore Society, we love how this underrated gem delivers big on both value and flavour. If you’re ready to venture beyond the typical steaks, this Wagyu Chuck Roll offers a rich, versatile, and deeply satisfying experience.

4. Eye Fillet

The Wagyu Eye Fillet, also known as Tenderloin, is the most delicate cut in the Wagyu range. It’s taken from a muscle that does very little work, resulting in a texture so soft you can cut it with a fork. 

While it’s not as marbled as the Ribeye or Chuck Roll, the Eye Fillet is prized for its elegance and clean, buttery flavour. 

Perfect for special occasions or fine dining at home, this cut excels when cooked rare to medium-rare to preserve its tenderness. It’s often served with minimal seasoning, just a pinch of sea salt and cracked pepper, allowing its natural character to shine. 

Its compact size and uniform shape also make it ideal for medallions or steaks plated with gourmet sides. If you value refined, melt-in-your-mouth softness over fattiness, the Wagyu Eye Fillet is the indulgent, graceful cut that never disappoints.

5. Striploin

Sitting between the Ribeye and Rump in both fat content and tenderness, the Wagyu Striploin (or Sirloin) is a well-rounded choice for those wanting the best of both worlds. For a perfectly balanced steak that walks the line between indulgence and structure. 

This cut is both juicy and firm, with evenly distributed marbling that delivers flavour without overwhelming richness. 

Carnivore Society’s Rangers Valley WX Wagyu Porterhouse (Striploin) MB3+ is a customer favourite. With a marble score of 3+, it offers bold beef flavour, gorgeous fat distribution, and a restaurant-quality eating experience at home. 

It’s a reliable choice for high-heat cooking, grill it for a caramelised crust or sear and finish in the oven. 

Unlike the Ribeye, the Striploin has a firmer texture that makes it ideal for those who enjoy a solid steak with structure. Pair it with roast potatoes or seasonal greens, and you’ve got the perfect dinner centrepiece. Striploin is for the steak lover who wants a bit of everything, flavour, texture, and indulgence in one smart cut.

Buying Wagyu from Carnivore Society – What Sets Us Apart

Not all Wagyu is created equal, and where you buy it matters just as much as the cut. Here’s what sets Carnivore Society apart, it is your ultimate source for premium beef:

• Ethical Sourcing: All our Wagyu is grass-fed, grass-finished, and raised on Australian pastures with animal welfare at the core
  
• Unmatched Freshness: Each cut is vacuum sealed and cold packed to lock in peak flavour and texture from our butcher to your plate
  
• No Nonsense Quality: We never use fillers, hormones, or additives, just pure, clean protein that carnivores can trust
  
• Purpose-Driven Packs: Choose from curated boxes designed for muscle gain, fat loss, bulking, or everyday eating
  
• Butcher-Cut Precision: Every piece is trimmed and portioned for optimal cooking results and zero waste
  
• Nationwide Delivery: Fresh Wagyu delivered directly to your door, fast and reliable every time
  
• Real Carnivore Fuel: This isn’t just meat. It’s performance food tailored to your goals and lifestyle.

Conclusion

Every Wagyu cut offers something unique, whether it’s the buttery richness of ribeye or the bold value of rump. At Carnivore Society, we make it easy to match your appetite with premium, purpose-driven beef that fits your lifestyle. 

From special occasion steaks to everyday fuel, our Wagyu delivers on flavour, quality, and nutrition. Ready to elevate your carnivore game? Choose your cut, fire up the grill, and taste the difference real Wagyu makes.