Wagyu Cuts
Ribeye
$76
Coming from the Forequarter Rib Primal, this steak is extremely well marbled and full of that 100% Full-Blood Wagyu flavor. Small, 0.80 to 1.0 lb, serves 1-2 Medium, 1.01 to...
Chuck Eye (Delmonico)
$24.50
The Chuck Eye Steak, also known as the Chuck Delmonico, is a forward extension of the muscle that forms the Ribeye cut with some additional connective fascia of the shoulder, making...
Baseball (Sirloin)
$33
Choose Small, Medium, or Large The name "Baseball Steak" refers to its rounded shape similar to a baseball. Center cut from the top sirloin, these cuts are lean, tender and...
Tomahawk (Ribeye)
$165
Choose Petite, Small, Medium, and Large The Tomahawk Steak is a ribeye that has five or more inches of extra rib bone, giving the appearance of a tomahawk. This cut is...
Tenderloin
$43
Choose Small, Medium, Large Just as the name suggests, these cuts are extraordinarily tender. Coming from the loin section of the hindquarter, Tenderloins are considered a jewel cut. Small, 0.37-0.54...
NY Strip
$85
Choose Small, Medium or Large Extraordinarily tender, the NY Strip comes from the loin section of the hindquarter and is considered a jewel cut. Small, 0.60-0.79 lb, 1.25" thick, serves 1...
Petite Bavette (Flap)
$22
Coming from the sirloin, the Bavette or Flap Steak is a thin and versatile cut. This petite cut is great for fast-cooking methods like high-head grilling or searing. 1 Petite...
Skirt Steak
$22.50
Skirt steak is considered part of the forequarter, coming from the plate, forming a tougher, long and thin cut, which comes wrapped. Marinate before grilling at high heat, pan-sear, or...
Brisket Split Half
$58
Half Brisket Roast or smoke low and slow for 5 to 7 hrs in your favorite sauce. Small Half Brisket, 3.00 to 5.00 lbs, serves 4-6 Medium Half Brisket, 5.01 to...
Bavette (Flap)
$30
Coming from the sirloin, the Bavette or "Flap Steak" is a thin and versatile cut. We love to slice thin and marinate Bavettes for fajitas. 1 Bavette Steak, .65 to 1.50 +...
Petite Tender (Teres Major)
$28
This flavorful and tender steak comes from the Chuck Shoulder in the Forequarter, and is often called mock tenderloin. 1 steak approx. 0.65 to 1.25 lbs, 1.75" thick (varied thickness), serves 1-2 Good...
Flank
$37.50
An uncommon cut from the hindquarter, there are only two Flank Steaks per cow. This steak can be marinated, grilled, or sliced and added to a stir fry. 1 Flank...
Denver Chuck
$25
A favorite among founder and owner, Sheila Patinkin. This lesser-known cut comes from the forequarter chuck. Denvers feature intense marbling, contributing to its deep Wagyu flavor. Bites-Petite Denver morsels, 0.20...
Flat Iron
$60
Also called the Top Blade or Butler’s cut, this uncommon cut comes from the shoulder, part of the Forequarter Chuck. With its intense Wagyu marbling, the Flat Iron is perfect...
Tri-Tip
$40
This triangularly shaped cut comes from the sirloin primal as part of the hindquarter. Approx. 1.0-2.25 lbs per steak, 1.75" thick, serves 2-4 A great steak for grilling or roasting 100%...
Coulotte (Picanha)
$72
A lesser-known cut coming from the cap of top sirloin, the Coulotte is lean and tender. It's a perfect cut for your favorite steak seasonings and rubs. 1 Coulotte Steak, 1.50 to...
Tenderloin Tips
$22.50
– Sold OutOne bite for $22.50 – Quirky bite sized bits of Tenderloin, approx 0.3 lbs of individual Tenderloin tips per package (ONE TIP PER PACKAGE). We recommend you get two packages at...
