One Word, Many Wagyu Cuts 🥩 What Is Rosu?

What does “Rosu” (ロース) really mean?

On a Yakiniku menu in Japan, Rosu doesn’t refer to a single cut. It simply means loin, but the actual muscle depends on the restaurant, or even on the day.

It could be Ribeye, Chuck Roll, or Striploin.
Same word. Completely different cuts.

In this case, the Rosu came from the center of the Chuck Roll.

We asked for it cut finger-thick, then sliced into bite-sized pieces. Perfect for a quick sear on the grill, developing a crust on the outside while keeping a medium-rare center.

This was at Yakiniku Hanana in Ashiya, a restaurant that mainly works with Kyushu Wagyu, including Kagoshima and Miyazaki.

The menu allows you to compare richer and leaner cuts side by side, without unnecessary complexity.

A great place to better understand Wagyu.

📍 Yakiniku Hanana (焼肉 はなな)
3-3 Funatocho, Ashiya, Hyogo, Japan
1F Elf Vila
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