Grill or pan-fry our Wagyu steaks for a delectable dining experience. We graze our Wagyu cross steers year-round on pasture filled with nutrient-dense and diverse grass varieties. They rotate each morning to fresh fields, enjoying the nourishing elements of the outdoors rain or shine.
Flat iron steak is a beautifully marbled cut that is sourced rests on top of the shoulder blade. It is rich in flavor and before grilling. This is the second most tender muscle on the animal. To bring out this cut’s great flavor, pan cook or grill on high heat for a short cooking time, with a simple preparation of salt and pepper. Slice thin before serving for an elegant presentation.
Cut from the lower abdominal, this thick-grained, hearty cut easily absorbs your favorite marinade. Sauté with vibrant bell peppers for zesty fajitas, or grill and top with a traditional chimichurri salsa.
Hanger Steak, also known as hanging tender, is unique cut is often referred to as a “butcher’s steak” as butchers often took home this prized cut for themselves. Hanger steak is a balanced mix of meat and muscle that has a final product that is incredibly juicy and tender. With a loose grain structure and a robust flavor due to its proximity to the organs, this steak will provide the foundation for a delicious, memorable dining experience.
Sirloin tip steak is sourced from the primal round cut, which comes from the back leg, just above the knee. The tip is best prepared by grilling it quickly to medium rare on a high heat to ensure a juicy final result.
Like the flank steak in flavor and shape, the Bavette steak (or flap steak) is even more tender. It's cut from the lower sirloin, receiving its name from the French word for "bib." We recommend this steak if you're hosting for a group with varying doneness preferences, or if you're looking for a highly versatile cut.
The “King of the Steakhouse,” the Porterhouse is known for its significant size – ours are 1.5” thick. This particular portion of steak is cut from the lower rib section of the cow, which lies close to the rear end, or loin it comes from the short loin.
Made up of both a tenderloin steak and strip steak, the porterhouse eliminates the need to choose between the two. It offers a beefy flavor from the strip steak and the milder tenderness of the filet, striking a balance in flavor from the two.
Cut from the tapered end of a tenderloin, you won’t go wrong with this tender, lean cut with little fat. This cut is lean and easy to cook on the grill or pan-fried after a quick rub with your favorite spices and a bit of oil at a high temperature. Treat this cut delicately, just like filet mignon, for a delectable dining experience.
If you haven’t heard of the Teres Major steak before it is likely because a very skilled butcher is needed to properly extract it from a cow. This gorgeous cut is flavorful, tender, and juicy due to the balanced fat to muscle ratio.