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Not every steak comes from the spotlight. Some are born in the background — ‘leaner’, deeper, and just as worthy. In Japan, where Wagyu is commonly found, tastes have evolved beyond the Ribeyes, Striploins, and Tenderloins. More and more, people are choosing cuts like Uchimomo (Topside) — prized not for excess, but for balance. Less marbling, more flavor. A different kind of satisfaction. What’s behind that choice? It starts with the farmers — over 40,000 across Japan — each with their own way o
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Not every steak comes from the spotlight. Some are born in the background. Leaner, deeper, and just as worthy. In Japan, where Wagyu is commonly found, tastes have evolved beyond the Ribeyes, Striploins, and Tenderloins. More and more, people are choosing cuts like Uchimomo (Topside), prized not for excess, but for balance. Less marbling, more flavor. A different kind of satisfaction. What’s behind that choice? It starts with the farmers. There are over 40,000 across Japan, each with their own w
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