Cut from the inside of the round primal and expertly trimmed, this lean, structured muscle is built for chefs who value control, yield, and elevated simplicity. Its fine grain makes it ideal for slow roasting, cold slicing, or sous vide preparations, while the gentle Wagyu marbling brings subtle richness to an otherwise clean profile. With its versatility and composed flavor, this cut offers a leaner expression of Wagyu that’s both purposeful and refined.