When it comes to Japanese Wagyu, most diners are familiar with a small selection of premium cuts. In professional kitchens, however, chefs are increasingly looking beyond the usual selections and turning to secondary cuts – cuts that offer pronounced flavour and texture when prepared with the right technique.
Cuts such as Chuck Flap, Tri-Tip and Oyster Blade, among others, are prized in professional kitchens for the depth and structure they deliver when handled correctly, expanding how Wagyu is understood and applied beyond its most recognisable expressions.
In Malaysia, this approach is being supported by Lucky Frozen, the country’s leading high-quality imported food distributor and a leading distributor of Halal protein in the market. Working alongside JETRO (Japan External Trade Organization) and culinary partners such as Potager, Lucky Frozen is helping raise awareness among chefs and the wider trade on how Japanese Wagyu can be better understood and applied in local kitchens.
“As a leading supplier in Malaysia, our role goes beyond simply bringing Japanese Wagyu into the market,” said James See, Business Development Director of Lucky Frozen. “It’s about helping chefs and the trade understand how to work with it properly. “That’s why we flew in master butcher Mr Kazuo Eguchi, a contributor to the Japanese Wagyu Association’s Wagyu cutting guide, to share his expertise firsthand — from introducing secondary cuts to imparting the right techniques and knowledge, supporting better usage, consistency, and long-term appreciation.”
According to JETRO, global exports of Japanese agricultural, fishery and food products reached 1,486.6 billion yen between January and November 2025, representing an increase compared to the year before and reflecting sustained international demand for Japanese produce. During the same period, Japan’s beef exports to Malaysia were valued at 2.1 billion yen, an increase compared to the previous year, positioning beef as the top Japanese agricultural import into Malaysia.
“As interest for Japanese wagyu continues to grow in the Malaysian market, it is important for us to continue supporting the local chefs in their culinary innovations,” said Koichi Takano, Managing Director of JETRO Kuala Lumpur. “This event, under the initiative of the Japan Food Export Platform, highlights the secondary cuts, which have unique qualities and versatility, creating a golden opportunity for innovation on top of providing a more economical option for consumers to experience Japanese wagyu.”
At the culinary forefront of this conversation is Potager, the modern French restaurant at Bamboo Hills led by Master Chef Masashi Horiuchi. Known for its ingredient-driven philosophy and refined technique, Potager works closely with trusted suppliers such as Lucky Frozen to ensure that premium ingredients are expressed through precision and understanding.
Through its approach in the kitchen, Potager demonstrates how secondary cuts of Japanese Wagyu translate from muscle to plate – highlighting balance, structure, and flavour through thoughtful technique, and reinforcing why these cuts are increasingly relevant in contemporary premium dining.
By bringing together suppliers, industry bodies and chefs, Lucky Frozen, JETRO and Potager are contributing to a more practical and informed approach to Japanese Wagyu in Malaysia – one that broadens how Wagyu is applied in professional kitchens and supports a deeper appreciation of secondary cuts within the local dining landscape.
For more information, visit https://www.luckyfrozen.com.my/ and https://www.jetro.go.jp/malaysia/.