How to Slice Wagyu for Sando, Tataki, Nigiri and Yakiniku

Yes, slicing Wagyu correctly makes a huge difference, and each dish requires a different technique. Cutting Wagyu the right way enhances tenderness, improves texture and helps the marbling melt perfectly when cooked. This guide shows you exactly how to slice Wagyu for sando, tataki, nigiri and yakiniku so you can create restaurant quality results at home.

How to Slice Wagyu for Sando

For Wagyu Sando, you want a thick, even slice. A thickness of 1.25 to 1.5 inches works best because it creates the signature juicy bite when seared and sandwiched between fluffy milk bread. The cut should be firm enough to hold shape but marbled enough to stay incredibly tender. Slice with long, steady strokes to keep the edges clean.

How to Slice Wagyu for Tataki

Tataki requires a whole piece of Wagyu and a thin slice after a quick sear. First, sear all sides quickly over high heat to create color without cooking the center. Chill the Wagyu briefly in the fridge to firm it up. Then slice into very thin pieces, about ⅛ inch, cutting against the grain. Thin slices help showcase the silky, raw center that defines Wagyu tataki.

How to Slice Wagyu for Nigiri

For Wagyu Nigiri, use a sashimi style approach. Slice the meat into paper thin sheets, ideally around 2 to 3 millimeters thick. Cut at a slight angle to increase surface area and create a melt in your mouth effect when torched. The slice should drape over the sushi rice with a soft, elegant curve.

How to Slice Wagyu for Yakiniku

Yakiniku requires uniform, bite sized slices that cook quickly. Slice the Wagyu ⅛ to ¼ inch thick, depending on how fatty the cut is. Leaner cuts can be a bit thicker; higher marbled cuts should be thinner so the fat melts evenly. Always cut against the grain for a tender bite. For the most authentic experience, slice into small rectangles so each piece sears in seconds on the grill.

Conclusion

Each Wagyu style highlights different textures, and slicing is one of the most important steps in achieving restaurant level quality. Whether you are preparing a thick sando, delicate tataki, silky nigiri or flavorful yakiniku, the right cut makes all the difference.

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