## Precision in Procurement
When buying A5 Wagyu wholesale, purchasing whole primal cuts is the standard. However, maximizing profitability requires understanding the exact specifications and yield of these cuts.
## The Big Three Primal Cuts
1. **The Striploin (Sirloin):** In Japan, the Sirloin is considered the absolute king of Wagyu cuts. It features a beautiful, even distribution of marbling and a thick fat cap that protects the meat during shipping. Ideal for high-end steaks and Sukiyaki slicing.
2. **The Ribeye:** Characterized by the distinct "eye" of fat in the center, the Ribeye offers the most robust, buttery flavor of all prime cuts. It is slightly less firm than the Striploin, making it perfect for thick-cut grilling.
3. **The Tenderloin (Chateaubriand):** The rarest and most expensive cut. While Wagyu Tenderloin does not have the intense, webbing-like marbling of a Ribeye, it is impossibly tender and offers a more refined, meaty flavor profile.
## Custom Specs with Wagyu Ninja
We offer our B2B clients custom trimming specifications. If you require "chain-off" Tenderloins or specific fat-cap depths on your Striploins to reduce in-house labor costs, our Japanese butchers will prepare the meat exactly to your specifications before vacuum-sealing and export.
Karen Hashimoto
Curator & Export Compliance Director · WAGYU NINJA
Karen sources directly from Japanese producers and handles export compliance for B2B buyers in 50+ countries. Based in Fukuoka, Japan. @konnichiwa.karen