There is a quiet hierarchy in every kitchen. Fillet, Ribeye, Tomahawk, the cuts everyone knows and everyone orders. But ask a chef what they actually cook at home, and the conversation shifts. It moves to the shoulder, the flank, the rump, the cuts that demand a little more knowledge and reward it generously. This is our guide to the meats worth seeking out once you've moved past the obvious.
From the Shoulder
The shoulder does the most work on any animal, which is exactly why it has been overlooked for so long. But tucked within it are some of the most naturally flavourful muscles available, cuts that see little movement and carry marbling most people assume only exists in the loin.
Wagyu Denver Steak cut from the underblade in the chuck roll, is the clearest example. Its marbling regularly rivals Ribeye and Striploin, packed into a smaller, more forgiving format. Our new Wagyu Mini Steaks are cut from this very muscle, quick over a hot pan, rested briefly, and just as suited to a starter plate as a main.
Wagyu Teres Major Steak sits close by, sometimes called the Petite Tender for good reason. In blind tastings it consistently ranks second only to Fillet for tenderness, at a fraction of the size. Sear it hot, rest it properly, and it needs almost nothing else.
From the Ibérico Pork shoulder, Pluma offers the same idea in pork form. Thin, well marbled, closer in character to a good steak than a conventional cut, it comes from pigs raised across the Extremaduran dehesa on a diet of acorns and wild grasses. A hot pan, a short rest, nothing more.
From the Flank and Belly
Further from the loin, texture becomes the story. These cuts trade the plush bite of Fillet for something looser, deeper and, cooked correctly, every bit as satisfying.
Bavette, taken from the flank, has been a bistro staple in France for generations, seared hard and carved thin against the grain. In Wagyu form, its long muscle fibres carry an unusual amount of marbling for what is technically a working cut. A cast iron pan, a confident sear, and a sharp knife are all it asks for.
Secreto, hidden between the Ibérico shoulder and belly, has long been treasured in Spain and is only now finding its audience elsewhere. Thin, intensely marbled, best treated like a flank steak: hot, fast, sliced against the grain.
And for those willing to be patient, Duke of Berkshire bone-in, skin-on pork belly rewards a slow oven more than almost anything else in the range. The bone holds structure through a long cook, the skin renders into proper crackling, and the result bears little resemblance to a supermarket boneless joint.
From the Rump
Picanha, cut from the top of the rump and capped with a thick layer of fat, is a Brazilian classic built for open flame. Traditionally skewered and grilled whole, the fat self-bastes the meat as it cooks, while the muscle beneath stays firm enough to hold its shape. Sliced thick, against the grain, it's a cut built for sharing rather than plating individually.
How to Approach Them
✔ Match the cut to the heat – Bavette, Secreto and Denver want a hot pan or open flame and a short cook
✔ Slice against the grain – this matters more on these cuts than almost any other
✔ Rest properly – smaller cuts still need a few minutes before the knife goes in
✔ Don't over-season – the marbling and provenance are doing the work already
A Note on Confidence
None of these cuts are difficult. They simply ask for a little trust, the same trust chefs have placed in them for years. Every cut in this guide comes from the same sourcing standard as our Fillet and Tomahawk: three decades of relationships with the producers who raise it, and a butchery team trained by them directly.
Some of the best eating in the range isn't the cut everyone already knows.
Frequently Asked Questions
What is the most underrated Wagyu cut? Wagyu Denver Steak is widely considered the best-value entry point into Wagyu, carrying marbling that rivals Ribeye and Striploin in a smaller, more affordable format. It's the cut our new Wagyu Mini Steaks are taken from.
How should I cook Bavette or Secreto? Both want high, direct heat and a short cooking time, seared hard on each side, rested briefly, then sliced thinly against the grain. Treat them like a flank or skirt steak rather than a traditional roasting joint.
Is Teres Major as tender as Fillet? Very nearly. In blind tastings it regularly ranks just behind Fillet for tenderness, while carrying a slightly deeper, beefier flavour, at a smaller size and lower price point.
What's the difference between Pluma and Secreto? Both come from the Ibérico Pork shoulder area. Pluma sits where the shoulder meets the loin and has a firmer, more steak-like texture, while Secreto is thinner and more heavily marbled, closer to the belly.
Why does bone-in pork belly cook differently to boneless? The bone retains moisture and structure through a long, slow cook, while intact skin renders down into genuine crackling, something a boneless, skinless joint simply can't replicate in the same way.
Shop our full range of premium meats and artisan pantry products or get in touch if you'd like guidance on what to order. Our team has over 30 years of expertise and is always happy to help.
