How to Choose a Tokusen Wagyu Cut
Every cut above is the same Tokusen Wagyu beef — Halal MUI and NKV certified, available in MB 4-5 and MB 6+ marbling grades, in frozen or fresh-chill packing. What changes between them is where the muscle sits on the animal, and therefore how you should cook it. Pick by method first, grade second.
For steaks
Ribeye is the richest and most marbled, with the prized spinalis cap. Sirloin has a firmer bite and a cleaner beef flavour, and portions more consistently for a menu. Tenderloin is the most tender and the leanest — texture rather than fat is the point. Picanha keeps its fat cap on and is the churrasco centrepiece.
For thin-sliced grilling, shabu-shabu and hotpot
Chuckroll gives the best marbling per rupiah and melts in seconds when sliced thin. Brisket NE (Navel End) has striking alternating layers of fat and meat that suit a yakiniku grill.
For slow cooking, rendang and soto
Brisket PE (Point End) carries the fat and collagen that long, low cooking needs. Shank is lean but heavily collagenous — hours of simmering turn it into soft meat and a broth with real body. Bone marrow roasts in twenty minutes or enriches a whole pot of stock.
For whole-muscle roasting
Tritip roasts quickly and slices beautifully, as long as you follow its changing grain. Rump is firmer and strongly beefy — good value when you are cooking for numbers.
Indonesian names for these cuts
Butchers and buyers in Indonesia usually ask for these cuts by their Indonesian names rather than the English ones. If you know the cut you want in Bahasa Indonesia, this is where it maps — and our guide to Indonesian beef cut names explains where each one sits on the animal:
| Nama Indonesia | Cut |
|---|---|
| Lamosir | Tokusen Wagyu Ribeye |
| Has Luar | Tokusen Wagyu Sirloin |
| Has Dalam | Tokusen Wagyu Tenderloin |
| Tutup Tanjung | Tokusen Wagyu Picanha (Top Sirloin) |
| Sampil | Tokusen Wagyu Chuckroll |
| Sandung Lamur | Tokusen Wagyu Brisket PE (Point End) |
| Sandung Lamur | Tokusen Wagyu Brisket NE (Nevel End) |
| Tanjung | Tokusen Wagyu Rump |
| Sengkel | Tokusen Wagyu Shank |
| Sumsum Tulang | Tokusen Wagyu Bone Marrow |
MB 4-5 or MB 6+?
The same marble-score scale is written MB, MBS or MS depending on the seller, so MB 5, MBS-5 and MS 5 all mean the same level of marbling.
MB 4-5 has balanced marbling and a firm, beef-forward flavour — the sensible choice for everyday premium steaks and for restaurant menus where portions repeat. MB 6+ is far more intensely marbled and eats richer, which suits special occasions and smaller portions. Full comparison of MB 4-5 vs MB 6+ here.
Packing, ordering and delivery
Cuts ship frozen or fresh-chill, vacuum-packed, with an unbroken cold chain. We serve both retail buyers and B2B customers — restaurants, hotels and caterers — across Jabodetabek, Java, Sumatra, Sulawesi, Bali and Flores. Prices depend on the cut and the grade, so message us on WhatsApp for current pricing and stock.
