Home / The cuts
The cuts
A field guide
Where each cut comes from on the animal, how to cook it so the wagyu shows, and what turns up in a whole, half or quarter share.
-
Pickup day at the farm Why Midwestern wagyu
The short version
-
Tomahawk (bone-in ribeye), as it comes Ribeye
The marbling showpiece.
-
New York strip, 1.5 lb New York Strip
Firmer bite, cleaner beef flavor.
-
Tenderloin Tenderloin & Filet
The most tender muscle there is.
-
Sirloin steaks Top Sirloin
The weeknight steak.
-
Sketch for position only Picanha
The Brazilian favorite, with a fat cap that renders like butter.
-
Flat iron Flat Iron & Denver
Steaks hiding in the shoulder.
-
Boneless chuck roast, 3 lb Chuck Roast
Pot roast, but not the one you grew up with.
-
Sketch for position only Brisket
The long cook. Worth every hour.
-
Chuck ribs, 4.3 lb Short Ribs
Rich, meaty and made for braising or the smoker.
-
Sketch for position only Skirt, Flank & Hanger
The thin steaks. Big flavor, fast cook.
-
Sirloin tip, 3.2 lb Round
The rear leg. Roasts, thin steaks, and the best jerky you'll make.
-
The burger Ground Wagyu & Tallow
The burger that ruins other burgers, and the fat that ruins butter.
Want some? Drop your cell and your wagyu guy will text you.
Get on the list