Product Guide
Product Guide
Why Rosewood Wagyu?
Chefs choose Rosewood Wagyu time and time again because center-of-plate demands more than remarkable flavor, it demands presence, integrity, and performance. It’s about what the plate says before the first bite is even taken. Rosewood delivers on that expectation with conviction.
Raised in Texas with the utmost care and highest quality standards from pasture to plate, Rosewood Wagyu offers extraordinary marbling, a sophisticated depth of flavor, and the kind of structural strength that holds under pressure, across temperature, service, and technique. It doesn’t fluctuate. It doesn’t fail.
From ribeye and strip to coulotte, skirt steak, and flat iron, every cut carries its own identity, offering character, versatility, and range. And with that range comes opportunity, for creativity, for refinement, and for a level of culinary ingenuity that’s only possible when the ingredient performs. Whether seared over flame, slow-roasted, or presented raw in its purest form, Rosewood Wagyu meets the disciplined hand with balance, structure, and flavor that rise to match the skill behind the flame.
Marbling 101
Marbling is the signature of Rosewood Wagyu, and the standard by which serious cuts are measured. More than visual, it’s the internal structure that determines how a cut cooks, how it carries flavor, and how it finishes on the palate. It delivers richness with clarity, texture with integrity, and performance that holds through every stage of execution. Marbling isn’t a feature, it’s the defining edge of Wagyu.
BMS #6 Gold
BMS #7 Gold
BMS #8 Premier
BMS #9 Premier
BMS #10 Premier
BMS #11 Premier
BMS #6 Gold
BMS #7 Gold
BMS #8 Premier
BMS #9 Premier
BMS #10 Premier
BMS #11 Premier
BMS #6 Gold
BMS #7 Gold
BMS #8 Premier
BMS #9 Premier
BMS #10 Premier
BMS #11 Premier
Choose The Right Cut
The integrity of any center-of-plate experience begins with the cut, and with Wagyu, the stakes are higher. Its richness, marbling, and structure offer unparalleled culinary potential, but realizing that potential requires precision in pairing the right cut with the right method, format, and intent. In the hands of a discerning chef, each primal becomes an instrument, delivering its own texture, flavor profile, and performance threshold. Whether seared à la minute or slow-rendered in layered complexity, the key is in understanding what each cut offers, and how to extract its best.
CHUCK
Ideal for: elevated braises, tartares, or smoked presentations with refined sides.
The chuck, particularly the chuck eye or Denver cut, offers dense marbling and depth that excels in being beautifully seared in high heat. In skilled hands, it also transitions to a raw or lightly torched tartare, offering a richer alternative to loin with superior fat content.
Dish Inspiration:
- Smoked Wagyu Chuck with Black Garlic Reduction & Charred Leek Ash
- Chuck Eye Tartare with Bone Marrow Emulsion & Pickled Mustard Seed
- Charred Chuck Eye with Smoked Bone Marrow Béarnaise & Parsnip Silk
- Wagyu Chuck Daube with Black Truffle Gremolata & Celery Root Fondant
- Braised Wagyu Chuck Raviolo with Sage Brown Butter & Aged Parmesan Foam
BRISKET
Gelatinous, rich, and deeply connective.
Ideal for: long-form smoking, compressed applications, or textural contrasts in modern plating.
Dish Inspiration:
- 48-Hour Brisket Glazed with Burnt Miso & Fermented Plum
- Wagyu Brisket Terrine with Cornichon Gelée & Toasted Brioche
- Tea-Smoked Brisket with Burnt Onion Ash & Szechuan Glaze
- Compressed Wagyu Brisket with Apple Cider Gastrique & Celery Root Purée
- Oak Smoked Brisket Burn Ends glazed with sticky Southern Peach Barbecue Sauce
RIB
Ideal for: hero cuts, tasting menus, or mid-rare centerpieces.
The Rib section is the cornerstone of indulgence, offering a perfect ratio of fat to structure. Ribeye belongs flame-kissed and barely touched, seared and sliced to show off its natural richness. Short rib, on the other hand, excels in low-temp precision, offering fall-apart tenderness without losing definition.
Dish Inspiration:
- Charred Wagyu Ribeye with Celery Root Purée and Bordelaise
- Red Wine–Braised Short Rib with Compressed Apple & Rosemary Smoke
- Seared Ribeye Cap with Charred Spring Onion & Umami Jus
- Sous-Vide Short Rib with Mole Negro, Corn Crumble & Cilantro Ash
- Bone-In Ribeye with Anchovy Butter, Roasted Garlic & Fennel Pollen
PLATE
Bold, intensely flavored, grain-forward.
Ideal for: grill-forward applications or sliced presentations with layered texture.
The skirt and hanger steaks offer strong identity and chew, best showcased in high-heat searing or wood-fire cooking where caramelization amplifies the muscular depth. These cuts favor restraint in plating, thinly sliced, confidently placed, and enhanced with clean, contrasting elements.
Dish Inspiration:
- Grilled Skirt Steak with Charred Onion Soubise & Shiso
- Hanger with Burnt Allium Vinaigrette & Sunchoke Textures
- Wood Fired Wagyu Skirt Fajitas with Caramelized Onion and Peppers (something like that we are in Texas)
- Rosewood Hanger Steak with Fermented Chili Glaze, Celeriac Purée & Pickled Kohlrabi
- Miso-Cured Outside Skirt with Smoked Eggplant, Crispy Shallot & Black Lime Dust
LOIN
Delicate, clean, elegant.
Ideal for: fine dining focal points, raw formats, or minimalist presentation.
The striploin and tenderloin embody delicate richness and structural grace, ideal for chefs who present Wagyu with confidence and elegance. These cuts perform in classic presentations (e.g., Rossini, au poivre), or raw with surgical composition, allowing the marbling to speak without interference.
Dish Inspiration:
- Wagyu Striploin au Poivre with Cognac Jus & Pommes Anna
- Flame Kissed Wagyu Strip Nigiri with wasabi oil, Yuzu Gel & Shaved White Soy
- Seared Striploin with Charred Leek Fondue, Wagyu Jus & Crispy Potato Ribbon
- Tenderloin Tartare with Aged Shoyu, Caviar & Warm Dashi Broth Tableside
- Striploin Medallions with Sunchoke Cream, Pickled Pearl Onion & Truffle Jus
- Wagyu Tenderloin Wellington with Bordelaise and Potatoes Fondant
FLANK
Bold, assertive grain.
Ideal for: marinated cuts, slicing presentations, or elevated reinterpretations of rustic dishes.
With pronounced character, flank thrives when sliced against the grain after precise cooking, making it perfect for elevated family-style plating or as the centerpiece of a composed warm salad or grain bowl.
Dish Inspiration:
- Grilled Flank with Charred Spring Onion, Eggplant Purée & XO Butter
- Warm Wagyu Flank Salad with Farro, Pickled Daikon & Citrus Ponzu
- Grilled Flank with Tamarind Glaze, Thai Basil & Green Papaya Slaw
- Wagyu Flank Bulgogi with Sesame Purée & Kimchi-Fried Rice Arancini
- Charred Flank with Cherry Mostarda, Whipped Ricotta & Watercress
- Flank Steak Tataki Skewers with Ponzu Glaze and Toasted Sesame
ROUND
Clean, firm, subtle elegance.
Ideal for: tartares, carpaccios, or sous-vide techniques.
Often overlooked, but when sourced from Wagyu, the round becomes a canvas for precision-based applications. Perfect for classic tartar, composed charcuterie, or tender sous-vide executions finished with a high-heat crust.
Dish Inspiration:
- Wagyu Eye of Round Carpaccio with Preserved Lemon & Arugula Oil
- Slow-Roasted Eye of Round with Black Garlic Jus & Potato Mille-Feuille
- Round Tartare with Smoked Tomato Concasse & Quinoa Crisp
- Cast iron seared Sirloin Ranch Filet with Tallow Steak Butter and silky Creamed Spinach
- Coal Roasted Brazilian Picanha shaved with Yucca Fritters
Culinary Inspiration
Rosewood Wagyu invites chefs to explore a higher form of culinary expression, where every cut delivers not just extraordinary flavor, but unmistakable presence.
This page is a curated source of inspiration for those who view Wagyu as more than an ingredient, it’s a vehicle for gastronomic impact. From the bold to the refined, each composition reflects the versatility, depth, and performance that define Rosewood at the center of the plate.
Coal-Seared Wagyu Ribeye
Charred to perfection, the ribeye is intensified with marrow’s richness and the earthy sweetness of roasted beets.
Wagyu Flat Iron Tataki
Delicately seared flat iron, kissed with umami-laden garlic and citrus, explodes with brightness and depth.
Tenderloin Rossini Reimagined
A bold interpretation of luxury, tenderloin meets foie and truffle in a crescendo of decadent harmony.
Smoked Chuck Eye Daube
Smoked slow and low, this chuck eye dish embraces its primal soul with deep cocoa and root vegetable warmth.
Charcoal-Grilled Bavette
Flame-driven and wild, bavette dances with fig and marrow in a primal-meets-elegant celebration.
Wagyu Striploin Crudo
Pure, clean flavor wrapped in umami, striploin served raw, singing with soy, garlic, and a citrus spark.
Tallow-Glazed Brisket Burnt Ends
Brisket at its boldest, sweet, charred, and caramelized with a whisper of heat and a savory crunch.
Short Rib + XO Sauce Raviolo
A single, velvet-filled raviolo, short rib drenched in XO, elevated with chive blossom and charred brightness.
Wagyu Coulotte à la Bordelaise
Old-world meets innovation, coulotte drips with Bordelaise, framed by crispy marrow and deep allium sweetness.
Fire-Kissed Flank
Built for fire, the flank cut bites back with heat, acid, and wild, fermented flavor play.
Rosewood Ribeye Cap
The ribeye cap stuns with a sea-and-pasture duet, luxurious lobster and earthy truffle in a silky embrace.
Wagyu Round Tartare
A structured tartare with smoky tomato and crunch, creating a clean, composed burst of iron-rich flavor.
Skirt Steak Bulgogi Redux
Korean soul with Michelin detail, caramelized, spicy, and brilliantly layered with texture and contrast.
Wagyu Brisket Terrine
Rich yet clean, the terrine is grounded in tradition and lifted by horseradish and herbaceous sharpness.
Tenderloin Medallion
Tenderloin sings in restrained luxury, where subtle coffee and grape notes draw out its quiet power.
Wagyu Pastrami Bao
A bao of substance and style, deep, smoky brisket kissed by fermentation and framed in airy softness.
Hanger Steak & Burnt Eggplant
Charred, creamy, and spicy, this hanger steak strikes with aggressive umami and soft eggplant depth.
Charred Wagyu Tri-Tip
Miso and fire come together in a lean, structured tri-tip balanced by sweet daikon and earthy notes.
Loin Sashimi
Razor-thin and pristine, loin sashimi shines with briny caviar and citrus in an elevated raw expression.
Double-Seared Striploin
Rich, double-seared striploin is given contrast with bold anchovy-chili and the bitter perfume of fennel.
Coulotte Satay
The coulotte goes east, savory, smoky, nutty, and grilled with lush coconut ash and spice-forward depth.
Wagyu Brisket “Pot-au-Feu”
A classic reborn, brisket floats in rich bone broth with seasonal roots and a breath of truffle.
Ribeye & Caviar Toast
A decadent bar snack turned masterpiece, caviar, brioche, and ribeye in one unforgettably indulgent bite.
Chuck Shoulder Tacos
Street soul with fine-dining finish, tacos of bold wagyu, airy crema, and smoke-wrapped vibrancy.
Bavette & Burnt Orange Jus
Bitterness and sweetness entwined, bavette meets citrus, herb, and cherry in a beautifully bold reduction.
Wagyu University
CHUCK / BRISKET
The Chuck and Brisket primal offers rich, hardworking cuts known for their deep flavor, generous marbling, and versatility in both low-and-slow and high-heat preparations. From the chuck, chefs can source exceptional cuts such as the chuck eye roll, Denver steak, and Sierra cut, ideal for braising or reverse searing to maximize tenderness and umami depth. The brisket, with its bold grain and connective tissue, transforms under patient cooking into a luscious, buttery centerpiece prized in both smoked and sous vide executions.
RIB / PLATE
The rib plate section of Wagyu is a pinnacle of primal indulgence, where intense marbling meets deep, slow-rendering richness. Cut from the lower rib, this section offers an extraordinary depth of flavor and unctuous texture ideal for refined braising or open-fire elevation. Its layered fat renders into a silken mouthfeel, delivering an umami-laced finish that lingers with orchestral complexity. For the discerning chef, it’s not just a cut, it’s a canvas for legacy.
LOIN / FLANK
The Wagyu loin flank is a lean, finely grained cut sourced from beneath the loin, offering a distinctive balance of structure and depth. Modest marbling supports a clean, intentional bite that holds up beautifully to high-heat techniques like searing or grilling. Its flavor is focused and savory, an honest, unembellished expression of Wagyu. Ideal for chefs who value precision, texture, and versatility in the kitchen.
ROUND
The Wagyu round is a lean, muscular cut from the hind leg that delivers bold flavor and a firm, satisfying texture. Its fine grain and balanced marbling allow it to perform beautifully in slow-cooked preparations or precision slicing. When prepared with care, it develops deep richness and unexpected tenderness. It’s a versatile cut that rewards thoughtful technique and brings strength to a composed dish.
Chuck / Brisket
The Chuck and Brisket primal offers rich, hardworking cuts known for their deep flavor, generous marbling, and versatility in both low-and-slow and high-heat preparations. From the chuck, chefs can source exceptional cuts such as the chuck eye roll, Denver steak, and Sierra cut, ideal for braising or reverse searing to maximize tenderness and umami depth. The brisket, with its bold grain and connective tissue, transforms under patient cooking into a luscious, buttery centerpiece prized in both smoked and sous vide executions.
Rib / Plate
The rib plate section of Wagyu is a pinnacle of primal indulgence, where intense marbling meets deep, slow-rendering richness. Cut from the lower rib, this section offers an extraordinary depth of flavor and unctuous texture ideal for refined braising or open-fire elevation. Its layered fat renders into a silken mouthfeel, delivering an umami-laced finish that lingers with orchestral complexity. For the discerning chef, it’s not just a cut, it’s a canvas for legacy.
Loin / Flank
The Wagyu loin flank is a lean, finely grained cut sourced from beneath the loin, offering a distinctive balance of structure and depth. Modest marbling supports a clean, intentional bite that holds up beautifully to high-heat techniques like searing or grilling. Its flavor is focused and savory, an honest, unembellished expression of Wagyu. Ideal for chefs who value precision, texture, and versatility in the kitchen.
Round
The Wagyu round is a lean, muscular cut from the hind leg that delivers bold flavor and a firm, satisfying texture. Its fine grain and balanced marbling allow it to perform beautifully in slow-cooked preparations or precision slicing. When prepared with care, it develops deep richness and unexpected tenderness. It’s a versatile cut that rewards thoughtful technique and brings strength to a composed dish.