Wagyu Stew Meat vs. Kabob Meat: What’s the Difference?

At first glance, Wagyu Stew Meat and Kabob Meat might look nearly identical — uniform cubes of richly marbled beef, ready to hit the pan or the grill. But don’t be fooled: while they may be cut and packaged similarly, these two cuts serve very different purposes in your kitchen.

Let’s break down the differences so you can cook each one the way it was meant to be enjoyed.

Wagyu Kabob Meat – Cut from the Tenderloin

Our Wagyu Kabob Meat is hand-cut exclusively from the Whole Tenderloin — the same prized cut where the Filet Mignon comes from. Because of this, it’s one of the most tender cuts you can buy, making it perfect for high-heat cooking like grilling, pan-searing, or skewering.

These are the trimmings from the tenderloin that didn’t quite make filet size — but they still carry all the buttery tenderness you expect from this premium cut. Each cube is roughly 1"x1", packed in 1-pound vacuum-sealed packs, and ready to go straight onto your kabob skewers.

Best Uses:

• Grilled steak kabobs

• Quick stir fry

• Cast-iron searing

💡 Pro Tip: Due to the limited yield of tenderloin on each animal, Wagyu Kabob Meat is only available in small batches. If it’s in stock — grab it before it’s gone!

Wagyu Stew Meat – From the Tougher Cuts Built for Flavor

In contrast, Wagyu Stew Meat is a blend of trimmings from across the entire animal. This includes flavorful but tougher areas like the Bottom Sirloin, Round, Ribeye, and KC Strip. While some stew meat chunks may come from premium cuts, they’re more often taken from roasts and working muscles that benefit from slow, moist cooking to break down connective tissue.

These cuts are tougher by nature — which means they shine in low and slow recipes that allow the collagen to break down and the flavor to deepen.

Best Uses:

• Crockpot beef stew

• Slow-simmered chili

• Braised beef and potatoes

My Favorite Fall Tradition: I make a big pot of chili almost every weekend in the fall and winter. I’ll mix in a pound of our Wagyu Stew Meat with our Ground Beef, Bacon, or Chorizo for a next-level chili experience.

Final Thoughts: Cook Each Cut the Right Way

Each cut has its place — just make sure you’re matching the method to the meat. Grill your kabobs. Stew your stew meat. And enjoy the richness of American Wagyu beef, no matter how you cook it.