The wagyu cattle's neck and the part behind it is called chuck. The chuck of the wagyu is softer and more marbled than the European and American meats.
The top sirloin or rib can be divided into two parts, short ribs and rib-eye. The cattle's rib is a fleshy part next to the spine. This meat is especially fatty and juicy with a nice piece of tallow, which seperates two muscles of the animal.
T-bone got its name from a distinctive T-shaped bone that can be found in the meat. It is cut from the back of the animal, leaving the backbone in it. On one side there is the tenderloin, while on the other there is a big slice of sirloin.
The sliced version of the bottom sirloin is the striploin.
Like with any other type of bovine, the wagyu's tenderloin is the most valuable and delicious part of the animal. People consider this part as the best material for a steak. The wagyu's tenderloin is remarkably tender and nicely marbled.