Retail Cuts
Every cut, explained.
Our American Wagyu is sold by the individual cut. Each one is single-packed, vacuum-sealed and frozen at the processor. Here is what each cut is, where it comes from, and how we like to cook it.
The Steakhouse Cuts
From the rib, loin and tenderloin
From the Rib
Ribeye
The richest steak on the animal: a heavily marbled eye wrapped by the tender, buttery cap.
Best for: A hot grill or cast iron. Sear hard, rest, slice.
Our pick: Medium-rare to medium · pull at 128–132°F
From the Rib
Delmonico
A thick, boneless rib steak cut steakhouse-style, with deep marbling and a rich, tender bite.
Best for: Reverse sear, then a hard finish in cast iron.
Our pick: Medium-rare to medium · pull at 128–132°F
From the Short Loin
New York Strip
Firm, beefy and evenly marbled, with a ribbon of fat along one edge that crisps on the grill.
Best for: High-heat grilling, fat edge rendered first.
Our pick: Medium-rare · pull at 125°F
From the Tenderloin
Filet Mignon
The most tender cut on the animal: small, thick and mild, with fine marbling.
Best for: Pan sear and butter baste. Keep it medium-rare.
Our pick: Rare to medium-rare · pull at 120–125°F
The Butcher’s Cuts
Lesser-known cuts, big on flavor
From the Chuck
Flat Iron
Second only to the filet in tenderness, with fine, even marbling and a uniform shape.
Best for: A quick grill. Slice thin against the grain.
Our pick: Medium-rare · pull at 125°F
From the Plate
Hanger
The butcher’s steak: loose-grained, deeply beefy and made for a marinade.
Best for: High heat to medium-rare. Slice across the grain.
Our pick: Medium-rare · pull at 125°F
From the Sirloin Cap
Picanha
Topped with a thick fat cap that bastes the meat as it cooks. A Brazilian steakhouse favorite.
Best for: Skewered or roasted fat side up, then sliced.
Our pick: Medium-rare · pull at 125–130°F
More From the Grill
Everyday steaks and showpieces
From the Sirloin
Top Sirloin
Lean, beefy and tender. The everyday steak, made richer by Wagyu marbling.
Best for: A hot grill or cast iron. Slice against the grain.
Our pick: Medium-rare · pull at 128–130°F
From the Bottom Sirloin
Tri-Tip
A triangular California classic with big beef flavor and two grain directions.
Best for: Reverse sear or smoke, then slice against the grain.
Our pick: Medium-rare · pull at 128–130°F
From the Chuck
Denver Steak
Cut from the tender heart of the shoulder: well marbled, juicy and a great value.
Best for: Hot and fast on the grill.
Our pick: Medium-rare to medium · pull at 130–135°F
From the Plate
Skirt Steak
Long, thin and loose-grained with intense beefy flavor. The original fajita steak.
Best for: A very hot grill, 2–3 minutes a side. Slice thin against the grain.
Our pick: Medium-rare to medium · pull at 130–135°F
From the Flank
Flank Steak
Lean and flat with a bold grain and a deep, clean beef flavor.
Best for: Marinate, grill hot, and slice thin across the grain.
Our pick: Medium-rare · pull at 128–130°F
From the Rib
Tomahawk Ribeye
A thick, bone-in ribeye with the long rib bone left on. A true showpiece.
Best for: Reverse sear, then finish over high heat.
Our pick: Medium-rare · pull at 125–128°F
Roasts & BBQ
For the oven and the smoker
From the Breast
Brisket
The whole packer, flat and point together. Wagyu fat keeps it moist through a long smoke.
Best for: Low and slow in the smoker around 250°F.
Our pick: Probe tender · about 200–205°F
From the Plate
Short Ribs
Bone-in ribs with deep marbling that turns rich and silky with time.
Best for: Braising, or smoking low and slow.
Our pick: Fork tender · about 200–205°F
From the Chuck
Chuck Roast
A well-marbled shoulder roast and the king of Sunday pot roast.
Best for: Braising or the slow cooker.
Our pick: Fall-apart tender · about 195–205°F
From the Round
Rump Roast
A lean, flavorful roast from the hip.
Best for: Roasting low and slicing thin, or braising.
Our pick: Medium-rare · pull at 130–135°F
From the Rib
Standing Rib Roast
Prime rib: a bone-in ribeye roast and the holiday centerpiece.
Best for: Slow roasting, then a high-heat finish.
Our pick: Medium-rare · pull at 120–125°F
From the Loin
Tenderloin Roast
The whole tenderloin, the most tender roast on the animal. Think Chateaubriand or Beef Wellington.
Best for: A hard sear, then a hot oven.
Our pick: Medium-rare · pull at 125–128°F
From the Round
Sirloin Tip Roast
A lean, tender roast with a clean beef flavor.
Best for: Roasting and slicing thin. Great for roast beef sandwiches.
Our pick: Medium-rare · pull at 130–135°F
From the Round
Eye of Round Roast
Lean and uniform, so it slices beautifully edge to edge.
Best for: Roasting to medium-rare and slicing very thin.
Our pick: Medium-rare · pull at 130–135°F
From the Round
Bottom Round Roast
A lean, economical roast with honest beef flavor.
Best for: Slow roasting or braising. Ideal for deli-style roast beef.
Our pick: Medium-rare · pull at 130–135°F
From the Chuck
Arm Roast
The classic chuck arm roast: rich, beefy and made for slow cooking.
Best for: Braising or pot roast.
Our pick: Fork tender · about 195–205°F
Ground
Wagyu ground beef
Everyday
Ground Beef
Richer and juicier than any grocery-store grind.
Best for: Burgers, tacos, chili and meatballs.
Our pick: Cook to 160°F, per USDA guidance for ground beef
Questions
Not sure which cut is right?
Tell us how you like to cook and how many you are feeding. We will point you to the right cut or package.
Illustrations are representative. Every cut varies in size, shape and marbling.