About this cut
Ranpu represents the pinnacle of balance between Wagyu's signature sweetness and the deep, savory character of lean muscle. Derived from the sirloin butt, it offers a remarkably fine grain and a tender bite that retains a pleasant chew compared to the buttery texture of a ribeye. While leaner than primal loin cuts, its intricate intramuscular fat renders beautifully, delivering a clean, beef-forward profile that is highly prized by connoisseurs seeking both flavor and elegance.
Taste-DNA
Comprising primarily the gluteus medius and parts of the biceps femoris, this cut is located in the rump where the loin meets the hindquarter, resulting in a muscle that balances activity with tenderness.
Preparation
Cooking Guide
For Wagyu Ranpu, a high-heat sear followed by a gentle finish to medium-rare (52-54°C) is ideal to prevent the lean fibers from tightening. Whether sliced thin for Yakiniku or prepared as a steak, ensure you slice strictly against the grain to maximize the mouthfeel of the fine muscle fibers. Allow for a generous resting period of at least five minutes to let the juices redistribute, ensuring a succulent and uniform finish.
Core Temperatures
Portions per Person
To balance the clean, iron-rich profile and delicate fat, pair with an earthy Barbera d'Asti or a cool-climate Pinot Noir to provide bright acidity against the Wagyu richness.