Wagyu and all-you-can-eat? That statement is a dream for any carnivore. To enjoy such a feast, it’s best to plan accordingly. What cuts to enjoy? How to cook? How to pace yourself? We visited Chubby Cattle, a Japanese yakiniku chain that opened its first location in New York in September 2025, to examine this wagyu feast firsthand.
“At Chubby Cattle, we’re not just serving wagyu, we’re reshaping how it reaches the table,” says David Zhao, Co-founder of Chubby Group.
All about the beef
While Chubby Cattle features other meats and seafood, beef is the star here. According to David Zhao, Chubby Cattle has secured exclusive control of over 5,000 A5 wagyu cattle, making it a major importer of Japanese A5 wagyu in America. Chubby Cattle features three sources for its beef: American wagyu, Australian wagyu, and Japanese wagyu.
The American wagyu is sourced from Masaami Ranch in California and Oregon. The Australian wagyu are purebred wagyu cattle from suppliers such as Senku Pure Wagyu and Stone Axe. Finally, the Japanese wagyu is from Wagyu Master (S Foods Inc.), Japan’s largest Wagyu exporter.
“Unlike traditional restaurants that source individual cuts from distributors,” explains Zhao. “We partner directly with ranches, overseeing the entire process from breeding to butchering. This allows us to truly achieve a ‘farm-to-table’ approach that guarantees quality, consistency, and sustainability.”
Chef tips for yakiniku
First, the Chubby Cattle eating experience is intense. Diners order from a tablet situated at every table. The selection is vast and ranges from sushi, fried rice, hot pot, wagyu, and lamb chops. A self-service bar featuring vegetables, drinks, and ice cream is available with every meal. We recommend saving most of your stomach for the wagyu, the star of the show. Obviously, the A5 wagyu, especially the ribeye and strip loin, are delicious.
Zhao recommends cooking it quickly and dipping it simply in salt for the best experience. We agree. However, palate fatigue can set in. We recommend getting kimchi and other veggies from the self-service bar to help cut the richness.
Ribeye and strip loin are popular, but some of the best cuts are the lesser-known ones. We enjoyed the wagyu beef tongue. The thinly sliced tongue is excellent with a squeeze of lemon and salt.
Another favorite of Zhao’s is the Signature Fruity Chuck Slices. A leaner cut, the marinade shines with its combination of texture and flavor and provides a welcome palate cleanser from the fattier A5 cuts.
We found that while many of the wagyu selections feature a light sauce, you can select it plain and pair it with either the ponzu or sweeter yakiniku sauce placed on every table. There’s also the signature salt, which is delicious with the richer cuts.
“We encourage guests to try a flight of Japanese, Australian, and American wagyu side by side to appreciate the nuances,” explains Zhao. “Pair it with house-made dipping sauces and selections from our beverage list to round out the experience. Wagyu is best enjoyed family-style, so sharing multiple cuts at the table is the ideal way to explore the range and make the meal interactive, social, and memorable.”
