Survey of 500 People Reveals Top Wagyu Cuts for Home BBQ: Classic 'Kalbi' is #1, While Rare Cuts Also Rank High for At-Home Indulgence

■Which Wagyu and Kuroge Wagyu cuts would you like to try at a home BBQ?

As temperatures rise, the season for enjoying meals outdoors has arrived.
The 'home BBQ,' gathering around a charcoal fire in a garden, on a balcony, or at a campsite, has become a classic early summer event.
Wagyu and Kuroge Wagyu offer a variety of unique cuts, from kalbi and loin to the rare chateaubriand. With so many options, many people may find it difficult to decide what to grill.

Therefore, we collaborated with the specialty meat shop 'Takahashi Chikusan Shokuniku Co., Ltd.' to survey 500 men and women nationwide about the 'Wagyu and Kuroge Wagyu cuts they want to try at a home BBQ.'

Survey Outline: 'Survey on Wagyu and Kuroge Wagyu Cuts for Home BBQ'
- Survey Method: Online questionnaire
- Survey Period: May 26, 2026 - June 4, 2026
- Respondents: 500 men and women aged 18-64
- Valid Responses: 500 samples

◆1st Place: Kalbi (Short Rib) - 159 votes
Many comments included 'I've always liked it' and 'It's my favorite cut.' There were also comments like 'The right amount of fat is perfect for a barbecue,' indicating its fragrant quality when grilled over charcoal is highly rated for BBQs.

◆2nd Place: Loin - 58 votes
It gained support for its texture and balance, with comments like 'It seems satisfying' and 'It's easy to eat.' With remarks such as 'It looks light and delicious,' it appeals with a different charm from the rich kalbi.

◆3rd Place: Chateaubriand - 51 votes
The rare cut 'Chateaubriand' made the list. Many cited a longing for its special status, with reasons like 'Because it's valuable' and 'I've never had it because it's so expensive.' This reflects a desire to try a cut not easily accessible on a special occasion.

◆4th Place: Harami (Skirt Steak) - 46 votes
It was praised for its lighter taste, with comments like 'It's less fatty and easy to eat.' While it looks like red meat, its tenderness is a key feature.

◆5th Place: Sirloin - 42 votes
It was supported for its luxurious image as a classic steak cut, with comments like 'It seems the most high-class' and 'It feels special.' The comment 'It looks gorgeous' suggests its presentation on the table is also a reason for its selection.

◆6th to 10th Place
- 6th: Tan (Tongue) - 38 votes: 'It's my favorite,' 'It's the lightest cut.'
- 7th: Bone-in Meat - 28 votes: 'You can't really eat it at a restaurant,' 'It feels like an authentic barbecue.'
- 8th: Hire (Fillet) - 26 votes: 'Because it's a rare cut,' 'I prefer less fatty meat.'
- 9th: Horumon (Offal) - 16 votes: 'I want to eat things I don't usually order at restaurants,' 'The unique flavor is addictive.'
- 10th: Block Meat - 11 votes: 'I want to tear into a big piece of meat,' 'I probably wouldn't eat it otherwise.'

This survey showed that while the classic 'Kalbi' was the runaway winner, there was also significant interest in luxurious cuts and eating styles that are harder to come by, such as 'Chateaubriand' and 'Block Meat,' perhaps due to the liberating feeling of being at home.