Top Worldwide Bovine and pricipal cuts served in restaurants

italy

  • Chianina Bull
  • maremmana
  • marchigiana
  • romagnola
  • fassona

  1. Chianina

    • Characteristics: Chianina beef is prized for its lean, tender quality with a distinctively beefy flavor. The meat is pale pink with a fine texture and is one of the largest cattle breeds, traditionally used in the famous "Bistecca alla Fiorentina" (Florentine steak).
    • T-bone Steak: RMB 280 per kg
    • Tomahawk Steak: RMB 300 per kg
    • Ribeye Steak: RMB 270 per kg
    • Sirloin Steak: RMB 250 per kg
    • Beef Tenderloin: RMB 320 per kg

  2. Marchigiana

    • Characteristics: Marchigiana beef is known for its high protein content and low fat, leading to firm yet tender meat. It is typically bright red with minimal marbling, offering a robust flavor.
    • T-bone Steak: RMB 260 per kg
    • Tomahawk Steak: RMB 280 per kg
    • Ribeye Steak: RMB 255 per kg
    • Sirloin Steak: RMB 240 per kg
    • Beef Tenderloin: RMB 295 per kg

  3. Maremmana

    • Characteristics: Maremmana beef is rich in flavor, with a slightly higher fat content than other Italian breeds, providing a juicy and aromatic taste. The beef is well-marbled and has a deep red color.
    • T-bone Steak: RMB 250 per kg
    • Tomahawk Steak: RMB 265 per kg
    • Ribeye Steak: RMB 245 per kg
    • Sirloin Steak: RMB 230 per kg
    • Beef Tenderloin: RMB 280 per kg

  4. Piemontese

    • Characteristics: Piemontese beef is exceptionally tender and lean, with a characteristic white to pink color. It has a unique gene that causes muscle hypertrophy, resulting in a higher yield of meat that is low in fat but rich in flavor.
    • T-bone Steak: RMB 270 per kg
    • Tomahawk Steak: RMB 290 per kg
    • Ribeye Steak: RMB 260 per kg
    • Sirloin Steak: RMB 245 per kg
    • Beef Tenderloin: RMB 310 per kg

  5. Romagnola

    • Characteristics: Romagnola beef is known for its fine grain and tender texture. The meat is typically well-marbled, giving it a succulent and flavorful profile. It's highly regarded for steaks and roasts.
    • T-bone Steak: RMB 255 per kg
    • Tomahawk Steak: RMB 275 per kg
    • Ribeye Steak: RMB 250 per kg
    • Sirloin Steak: RMB 235 per kg
    • Beef Tenderloin: RMB 300 per kg

Italy (Chianina)

  • While Chianina beef is less marbled than Wagyu, it is highly prized for its tenderness and distinct flavor. It is one of Italy's premium beef breeds used in high-end culinary preparations.

China

  • qinchuan
  • luxi
  • simmental
  • yanbian
  • anxi

  1. Qinchuan

    • Characteristics: Qinchuan cattle produce beef that is well-marbled and tender, with a rich flavor profile. The meat has a high fat content, which provides a juicy and flavorful eating experience.
    • T-bone Steak: RMB 160 per kg
    • Tomahawk Steak: RMB 180 per kg
    • Ribeye Steak: RMB 170 per kg
    • Sirloin Steak: RMB 150 per kg
    • Beef Tenderloin: RMB 190 per kg

  2. Luxi

    • Characteristics: Luxi beef is known for its leanness and firm texture. It has less marbling compared to other breeds but is highly prized for its distinctive beefy flavor and lower fat content.
    • T-bone Steak: RMB 140 per kg
    • Tomahawk Steak: RMB 160 per kg
    • Ribeye Steak: RMB 150 per kg
    • Sirloin Steak: RMB 130 per kg
    • Beef Tenderloin: RMB 170 per kg

  3. Simmental (Chinese)

    • Characteristics: This breed, a crossbreed including local Chinese breeds, tends to produce beef with good marbling and a balanced fat-to-lean ratio. The meat is tender and has a buttery flavor.
    • T-bone Steak: RMB 150 per kg
    • Tomahawk Steak: RMB 170 per kg
    • Ribeye Steak: RMB 160 per kg
    • Sirloin Steak: RMB 140 per kg
    • Beef Tenderloin: RMB 180 per kg

  4. Yanbian

    • Characteristics: Originating from northeastern China, Yanbian cattle are known for their adaptability to cold climates. The beef is somewhat leaner, with a robust and slightly gamey flavor, suitable for both quick cooking and slow braising.
    • T-bone Steak: RMB 135 per kg
    • Tomahawk Steak: RMB 155 per kg
    • Ribeye Steak: RMB 145 per kg
    • Sirloin Steak: RMB 125 per kg
    • Beef Tenderloin: RMB 165 per kg

  5. Anxi

    • Characteristics: Anxi cattle, predominantly found in Fujian province, produce beef that is slightly tougher but very flavorful. This breed is often used in traditional Chinese cooking for stews and braises.
    • T-bone Steak: RMB 130 per kg
    • Tomahawk Steak: RMB 150 per kg
    • Ribeye Steak: RMB 140 per kg
    • Sirloin Steak: RMB 120 per kg
    • Beef Tenderloin: RMB 160 per kg

China (Simmental - Chinese Crossbreed)

  • The Chinese Simmental crossbreed is mentioned for its good marbling and tender meat, which makes it one of the better local comparisons, though still not at the level of Wagyu.

Australia

  • angus
  • hereford
  • wagyu
  • shorthorn
  • murray grey

  1. Angus

    • Characteristics: Angus beef is renowned for its fine marbling and deep, rich flavor. The meat is exceptionally tender and juicy, making it highly sought after for premium steaks.
    • T-bone Steak: RMB 180 per kg
    • Tomahawk Steak: RMB 200 per kg
    • Ribeye Steak: RMB 190 per kg
    • Sirloin Steak: RMB 175 per kg
    • Beef Tenderloin: RMB 210 per kg

  2. Hereford

    • Characteristics: Hereford beef is well-known for its high fat content which imbues the meat with robust flavor and tenderness. It has a bright red color and a hearty texture that retains moisture well during cooking.
    • T-bone Steak: RMB 160 per kg
    • Tomahawk Steak: RMB 180 per kg
    • Ribeye Steak: RMB 170 per kg
    • Sirloin Steak: RMB 155 per kg
    • Beef Tenderloin: RMB 195 per kg

  3. Wagyu

    • Characteristics: Australian Wagyu beef features extensive marbling that results in a supremely tender, flavorful, and fatty meat, highly prized in fine dining. It offers a melt-in-the-mouth texture unmatched by other breeds.
    • T-bone Steak: RMB 350 per kg
    • Tomahawk Steak: RMB 380 per kg
    • Ribeye Steak: RMB 360 per kg
    • Sirloin Steak: RMB 340 per kg
    • Beef Tenderloin: RMB 400 per kg

  4. Shorthorn

    • Characteristics: Shorthorn beef is known for its good marbling and rich flavor, providing a balanced mix of fat and lean. This breed offers particularly tender meat that is versatile for various cooking methods.
    • T-bone Steak: RMB 150 per kg
    • Tomahawk Steak: RMB 170 per kg
    • Ribeye Steak: RMB 160 per kg
    • Sirloin Steak: RMB 145 per kg
    • Beef Tenderloin: RMB 180 per kg

  5. Murray Grey

    • Characteristics: Murray Grey beef is appreciated for its tenderness and mild flavor, with a moderate amount of marbling. It is often noted for its lower fat content compared to other breeds but still delivers in flavor and juiciness.
    • T-bone Steak: RMB 140 per kg
    • Tomahawk Steak: RMB 160 per kg
    • Ribeye Steak: RMB 150 per kg
    • Sirloin Steak: RMB 135 per kg
    • Beef Tenderloin: RMB 170 per kg

Australia (Wagyu)

  • Australian Wagyu is the direct comparison outside Japan, bred from Japanese genetics. It features similar extensive marbling and quality, providing a similar luxurious eating experience.

japan

  • kobe
  • matsusaka
  • ohmi
  • yonezawa
  • hida

  1. Kobe Beef (Tajima Cattle)

    • Characteristics: Kobe beef, derived from Tajima cattle, is famed for its extraordinary marbling, buttery texture, and complex flavors. The meat is incredibly tender and rich, offering a melt-in-your-mouth experience.
    • T-bone Steak: RMB 2,500 per kg
    • Tomahawk Steak: RMB 2,800 per kg
    • Ribeye Steak: RMB 2,600 per kg
    • Sirloin Steak: RMB 2,400 per kg
    • Beef Tenderloin: RMB 3,000 per kg

  2. Matsusaka Beef

    • Characteristics: Matsusaka beef, often from virgin female cattle, is known for its extreme marbling. The meat has a sweet, rich umami flavor and a tender texture that dissolves easily in the mouth.
    • T-bone Steak: RMB 2,400 per kg
    • Tomahawk Steak: RMB 2,600 per kg
    • Ribeye Steak: RMB 2,400 per kg
    • Sirloin Steak: RMB 2,300 per kg
    • Beef Tenderloin: RMB 2,800 per kg

  3. Ohmi Beef

    • Characteristics: Ohmi beef, one of the oldest beef breeds in Japan, features high fat-to-meat ratio, resulting in juicy and flavorful steaks. It has a rich history and is known for its delicate texture and lustrous fat.
    • T-bone Steak: RMB 2,200 per kg
    • Tomahawk Steak: RMB 2,400 per kg
    • Ribeye Steak: RMB 2,300 per kg
    • Sirloin Steak: RMB 2,100 per kg
    • Beef Tenderloin: RMB 2,500 per kg

  4. Yonezawa Beef

    • Characteristics: Yonezawa beef is noted for its intense marbling and a balance of meat and fat. It offers a slightly tangy flavor and a smooth texture, providing an excellent eating experience.
    • T-bone Steak: RMB 2,100 per kg
    • Tomahawk Steak: RMB 2,300 per kg
    • Ribeye Steak: RMB 2,200 per kg
    • Sirloin Steak: RMB 2,000 per kg
    • Beef Tenderloin: RMB 2,400 per kg

  5. Hida Beef

    • Characteristics: Hida beef is celebrated for its bright, cherry-red color and snowy marbling. The meat is sweet and juicy with a velvety texture, highly prized in gourmet cooking.
    • T-bone Steak: RMB 2,300 per kg
    • Tomahawk Steak: RMB 2,500 per kg
    • Ribeye Steak: RMB 2,350 per kg
    • Sirloin Steak: RMB 2,200 per kg
    • Beef Tenderloin: RMB 2,600 per kg

united states USDA

  • texas longhorn
  • charolais
  • hereford
  • angus
  • simmental

  1. Angus

    • Characteristics: Angus beef is highly prized for its marbling and tenderness, which contribute to a juicy and flavor-rich experience. The beef typically has a high degree of marbling, making it one of the most popular choices for steaks.
    • T-bone Steak: RMB 220 per kg
    • Tomahawk Steak: RMB 240 per kg
    • Ribeye Steak: RMB 230 per kg
    • Sirloin Steak: RMB 210 per kg
    • Beef Tenderloin: RMB 250 per kg

  2. Hereford

    • Characteristics: Hereford beef is known for its excellent flavor and tenderness. It has a good marbling and a creamy fat cap that enhances its taste and juiciness when cooked.
    • T-bone Steak: RMB 180 per kg
    • Tomahawk Steak: RMB 200 per kg
    • Ribeye Steak: RMB 190 per kg
    • Sirloin Steak: RMB 170 per kg
    • Beef Tenderloin: RMB 210 per kg

  3. Charolais

    • Characteristics: Charolais cattle produce beef that is leaner than many other breeds but still very flavorful. The meat is known for its robust flavor and slightly lower fat content.
    • T-bone Steak: RMB 160 per kg
    • Tomahawk Steak: RMB 180 per kg
    • Ribeye Steak: RMB 170 per kg
    • Sirloin Steak: RMB 150 per kg
    • Beef Tenderloin: RMB 190 per kg

  4. Simmental

    • Characteristics: Simmental beef is noted for its lean, flavorful meat with good marbling. It offers a great balance of size and meat quality, providing good yields of both primal and retail cuts.
    • T-bone Steak: RMB 150 per kg
    • Tomahawk Steak: RMB 170 per kg
    • Ribeye Steak: RMB 160 per kg
    • Sirloin Steak: RMB 140 per kg
    • Beef Tenderloin: RMB 180 per kg

  5. Texas Longhorn

    • Characteristics: Texas Longhorn beef is leaner than most commercial breeds and is prized for its distinctive flavor. It has less marbling, making it a healthier option that still retains a rich taste.
    • T-bone Steak: RMB 140 per kg
    • Tomahawk Steak: RMB 160 per kg
    • Ribeye Steak: RMB 150 per kg
    • Sirloin Steak: RMB 130 per kg
    • Beef Tenderloin: RMB 170 per kg

USA (Angus, particularly Prime Grade)

  • USDA Prime Angus beef, especially from cattle that are well-managed for marbling, can approach the lower grades of Wagyu in terms of tenderness and fat content. However, it generally lacks the extreme marbling characteristic of top-tier Wagyu.

spain

  • retinta
  • rubia gallega
  • pirenaica
  • morucha
  • avilena negra iberica

  1. Retinta

    • Characteristics: Retinta cattle produce beef that is rich in flavor with a deep red color and moderate marbling. The meat is well-regarded for its juiciness and tender texture, making it excellent for grilling and roasting.
    • T-bone Steak: RMB 180 per kg
    • Tomahawk Steak: RMB 200 per kg
    • Ribeye Steak: RMB 190 per kg
    • Sirloin Steak: RMB 175 per kg
    • Beef Tenderloin: RMB 210 per kg

  2. Rubia Gallega

    • Characteristics: Known for its superb marbling, Rubia Gallega beef offers a rich, buttery flavor with exceptional tenderness. The beef is highly prized in high-end culinary settings, especially for its succulent steaks.
    • T-bone Steak: RMB 250 per kg
    • Tomahawk Steak: RMB 280 per kg
    • Ribeye Steak: RMB 270 per kg
    • Sirloin Steak: RMB 260 per kg
    • Beef Tenderloin: RMB 300 per kg

  3. Pirenaica

    • Characteristics: Pirenaica beef is known for its lean yet tender meat, characterized by a sweet and slightly nutty flavor. It has less marbling than some other breeds but offers a distinctive taste that's well-suited for traditional Spanish dishes.
    • T-bone Steak: RMB 160 per kg
    • Tomahawk Steak: RMB 180 per kg
    • Ribeye Steak: RMB 170 per kg
    • Sirloin Steak: RMB 150 per kg
    • Beef Tenderloin: RMB 190 per kg

  4. Morucha

    • Characteristics: Morucha beef has a unique flavor profile with a firm texture. It is typically leaner with a pronounced beefy taste, ideal for those who prefer a meatier experience without excessive fat.
    • T-bone Steak: RMB 170 per kg
    • Tomahawk Steak: RMB 190 per kg
    • Ribeye Steak: RMB 180 per kg
    • Sirloin Steak: RMB 165 per kg
    • Beef Tenderloin: RMB 200 per kg

  5. Avileña-Negra Ibérica

    • Characteristics: This breed produces beef that is flavorful and moderately marbled, known for its rich red color and smooth texture. The meat is both succulent and aromatic, making it highly valued for both quick searing and slow cooking methods.
    • T-bone Steak: RMB 190 per kg
    • Tomahawk Steak: RMB 210 per kg
    • Ribeye Steak: RMB 200 per kg
    • Sirloin Steak: RMB 185 per kg
    • Beef Tenderloin: RMB 220 per kg

Spain (Rubia Gallega)

  • Rubia Gallega, especially matured beef from older animals, is renowned for its marbling and deep flavor. The marbling isn't as extensive as Wagyu, but it is a premium product in Spain and appreciated in gourmet circles.

argentina

  • charolais
  • angus
  • hereford
  • shorthorn
  • brahman

  1. Aberdeen Angus

    • Characteristics: Argentine Angus beef is celebrated for its superb marbling, which enhances both the flavor and the tenderness of the meat. It produces exceptionally juicy and flavorful steaks, making it a favorite for grilling.
    • T-bone Steak: RMB 200 per kg
    • Tomahawk Steak: RMB 220 per kg
    • Ribeye Steak: RMB 210 per kg
    • Sirloin Steak: RMB 190 per kg
    • Beef Tenderloin: RMB 230 per kg

  2. Hereford

    • Characteristics: Known for its efficient meat production, Argentine Hereford beef has a slightly lower marbling content compared to Angus but is highly prized for its rich flavor and good balance of meat and fat.
    • T-bone Steak: RMB 180 per kg
    • Tomahawk Steak: RMB 200 per kg
    • Ribeye Steak: RMB 190 per kg
    • Sirloin Steak: RMB 170 per kg
    • Beef Tenderloin: RMB 210 per kg

  3. Shorthorn

    • Characteristics: The beef from Shorthorn cattle is known for its marbling and tenderness. It offers a rich beef flavor that is well-suited for high-heat cooking methods like grilling and roasting.
    • T-bone Steak: RMB 170 per kg
    • Tomahawk Steak: RMB 190 per kg
    • Ribeye Steak: RMB 180 per kg
    • Sirloin Steak: RMB 160 per kg
    • Beef Tenderloin: RMB 200 per kg

  4. Charolais

    • Characteristics: In Argentina, Charolais cattle produce beef that is leaner and denser, with less marbling but excellent muscle quality. This breed is valued for its yield and adaptability to Argentine grasslands.
    • T-bone Steak: RMB 160 per kg
    • Tomahawk Steak: RMB 180 per kg
    • Ribeye Steak: RMB 170 per kg
    • Sirloin Steak: RMB 150 per kg
    • Beef Tenderloin: RMB 190 per kg

  5. Brahman

    • Characteristics: Brahman beef in Argentina is appreciated for its resilience and suitability for the local climate. The meat tends to be leaner and slightly tougher but is favored in recipes where slower cooking methods are used, enhancing its flavor and tenderness.
    • T-bone Steak: RMB 150 per kg
    • Tomahawk Steak: RMB 170 per kg
    • Ribeye Steak: RMB 160 per kg
    • Sirloin Steak: RMB 140 per kg
    • Beef Tenderloin: RMB 180 per kg

scotland

  • shorthorn
  • angus
  • highland
  • galloway
  • luing

  1. Aberdeen Angus

    • Characteristics: Scottish Aberdeen Angus is famous worldwide for its finely marbled meat that renders it extremely tender and rich in flavor. It's known for producing high-quality beef with a consistent texture and taste.
    • T-bone Steak: RMB 280 per kg
    • Tomahawk Steak: RMB 300 per kg
    • Ribeye Steak: RMB 290 per kg
    • Sirloin Steak: RMB 270 per kg
    • Beef Tenderloin: RMB 320 per kg

  2. Highland

    • Characteristics: Highland beef is known for its lean yet tender meat, with a distinctive flavor due to the natural pastures on which the cattle graze. It has less intramuscular fat but offers a unique taste and succulence.
    • T-bone Steak: RMB 260 per kg
    • Tomahawk Steak: RMB 280 per kg
    • Ribeye Steak: RMB 270 per kg
    • Sirloin Steak: RMB 250 per kg
    • Beef Tenderloin: RMB 300 per kg

  3. Galloway

    • Characteristics: Galloway beef is highly prized for its deep flavor and exceptional marbling. The breed’s meat is naturally tender and contains a high proportion of beneficial omega-3 fatty acids.
    • T-bone Steak: RMB 250 per kg
    • Tomahawk Steak: RMB 270 per kg
    • Ribeye Steak: RMB 260 per kg
    • Sirloin Steak: RMB 240 per kg
    • Beef Tenderloin: RMB 290 per kg

  4. Shorthorn

    • Characteristics: The Shorthorn breed produces beef that is known for its marbling and excellent flavor profile. The meat tends to be particularly juicy and rich, with a good balance of fat and lean.
    • T-bone Steak: RMB 240 per kg
    • Tomahawk Steak: RMB 260 per kg
    • Ribeye Steak: RMB 250 per kg
    • Sirloin Steak: RMB 230 per kg
    • Beef Tenderloin: RMB 280 per kg

  5. Luing

    • Characteristics: Luing beef is noted for its robust and hearty flavor, a result of the natural grasses on the islands of Scotland where the cattle are raised. The meat is moderately marbled, offering a good texture and flavor depth.
    • T-bone Steak: RMB 220 per kg
    • Tomahawk Steak: RMB 240 per kg
    • Ribeye Steak: RMB 230 per kg
    • Sirloin Steak: RMB 210 per kg
    • Beef Tenderloin: RMB 260 per kg

Scotland (Aberdeen Angus)

  • Scottish Aberdeen Angus, known for its quality and marbling, is one of the closest breeds from the UK that could be compared to Wagyu. It doesn't match Wagyu's marbling but is a high-quality beef with excellent flavor.



Dry aging


  1. Italy - Chianina

    • While not as fatty as some other breeds, Chianina's leaner meat can benefit from dry aging, which would concentrate its distinct flavor and improve tenderness.

  2. Australia - Wagyu

    • Australian Wagyu is an ideal candidate for dry aging due to its high marbling content, which not only enhances flavor and juiciness but also ensures the meat doesn't dry out too much during the aging process.

  3. USA - Angus (Prime Grade)

    • Prime grade Angus beef, with its high level of marbling, is excellent for dry aging. The fat content helps in flavor development and maintains moisture over extended aging periods.

  4. Spain - Rubia Gallega

    • The mature beef from Rubia Gallega, with its good fat marbling, is suitable for dry aging, allowing its rich flavors to become even more pronounced.

  5. Scotland - Aberdeen Angus

    • Scottish Aberdeen Angus is another good choice for dry aging, thanks to its quality marbling and flavor profile. The process would help in further tenderizing the meat and enhancing its natural flavors.

  6. China - Simmental (Chinese Crossbreed)

    • The Chinese Simmental crossbreed, noted for its marbling and tenderness, would also be a good candidate for dry aging, helping to intensify its already favorable flavor characteristics.

Out of these, Australian Wagyu and USDA Prime Angus are the top choices for dry aging due to their superior marbling and fat content. These characteristics make them particularly well-adapted to the dry aging process, which enhances both their flavor and texture