The Wagyu breed, originally from Kobe, Japan, is known for its exceptional marbling and rich flavor, and is among the most expensive meats in the world. The Japanese consider Wagyu one of their national treasures, and its export outside of Japan was banned for centuries. Live animals have been permitted to be exported only twice in history—to the U.S. (where Wagyu is primarily crossbred with Aberdeen Angus) and to Australia. It is an absolute culinary experience.

Beef steak from the hindquarters, with a more pronounced flavor and stronger fibers. Leanier, but not as tender and delicate.

Beef from the chuck, matured meat, may be lightly covered with fat, which enhances the exceptional juiciness and flavor of the steak.

Beef marbled with fat is often considered the juiciest steak. It is the fat that gives this steak its distinctive flavor.

Striploin, or New York Strip Steak, is a lean cut of meat from the back. A 2 to 3 cm layer of fat gives this steak its delicious flavor, which is why it is so popular.

Very tender lean beef, almost fat-free.

Beef, also known as "bavette," is a wide piece of flat muscle that, when sliced across the grain, creates melt-in-your-mouth slices of juicy beef with minimal fat.