Striploin
A firmer steak cut with a tighter grain, steady marbling, and a clean beef finish.
Thin Skirt
Loose grain, strong beef flavor, and enough marbling for a richer finish off the grill.
Ribeye
Broad eye, generous marbling, and the full, rounded eating quality expected from Wagyu ribeye.
Point End Brisket
A slow-cooking cut with deep beef flavor, broad fat cover, and enough richness for smoke or roast applications.
Bavette
Thin, quick-cooking, and richly flavored, with the open grain that works well sliced across the grain.
Zabuton Denver
A shoulder cut with expressive marbling, looser texture, and a richer bite than the classic steaks.
Flat Iron
A shoulder cut with fine grain, even tenderness, and strong marbling for grill or plancha service.
Chuck Steak
A New Zealand Wagyu cut selected for marbling, texture, and clear beef flavor.
