Wagyu Delights

Steaks

• ibeye: From the rib section, known for tenderness and marbling.

  • Average Price: $90 - $150+ per pound

  • Why it's expensive: The ribeye is a highly prized cut for any beef, and in A5 Wagyu, the extreme marbling in this area creates an unparalleled buttery texture and rich flavor.

• Strip Steak (New York Strip): A tender cut from the short loin.

  • Average Price: $80 - $130+ per pound

  • Why it's expensive: Similar to the ribeye, the New York strip is a popular and well-marbled cut, and the fat content in A5 Wagyu elevates it to a new level of richness.

• Porterhouse and T-Bone: Large steaks from the short loin that include a portion of the tenderloin.

  • Average Price: $100 - $180+ per pound

  • Why it's expensive: These cuts offer the best of both worlds—the rich marbling of the strip steak and the exceptional tenderness of the filet mignon, making them highly sought after.

• Filet Mignon: The most tender cut, from the tenderloin.

  • Average Price: $150 - $250+ per pound

  • Why it's expensive: This is considered the most luxurious cut of A5 Wagyu. The tenderness is off the charts, and while it has less marbling than the ribeye, it still possesses a fine intramuscular fat that melts in your mouth.

• Flat Iron: From the chuck, a flavorful and moderately tender cut.

  • Average Price: $60 - $100+ per pound

  • Why it's expensive: While traditionally a more economical cut, the A5 Wagyu version is still expensive due to the overall rarity and quality of the beef. It offers a great balance of flavor and tenderness.

• Sirloin (Top Sirloin): A lean and versatile cut.

  • Average Price: $70 - $120+ per pound

  • Why it's expensive: The A5 Wagyu marbling makes this naturally leaner cut incredibly tender and flavorful. It's a fantastic option for those who want a less overwhelming richness than a ribeye.

Ground Beef

• Ground Beef: Made from trimmings of various cuts, with Chuck being a popular source.

  • Average Price: $25 - $40+ per pound

  • Why it's expensive: A5 Wagyu ground beef is made from the trimmings of these premium cuts, meaning it has an incredibly high fat content and an exceptional flavor, making it a luxurious option for burgers and meatballs.

Wagyu beef is prized for its marbling, which contributes to its tenderness and flavor. In addition to its culinary appeal, Wagyu beef has nutritional benefits. It is rich in monounsaturated fats, also known as "good fats," which can help lower LDL (bad) cholesterol and increase HDL (good) cholesterol. These fats are similar to those found in olive oil and avocados.

Wagyu beef also contains significant levels of omega-3 and omega-6 fatty acids, which are important for heart and brain health. Furthermore, it is a good source of protein, iron, zinc, and B vitamins, all of which are essential for overall health.

• Contact us for whole cow / half cow pricing

Roasts

• Chuck Roast: From the shoulder, a flavorful and economical choice for slow cooking.

  • Average Price: $50 - $80+ per pound

  • Why it's expensive: Despite being a cut for slow cooking, the A5 Wagyu chuck roast contains so much marbling that it becomes incredibly tender and flavorful when cooked low and slow.

• Round Roast: From the rear leg, often used for pot roasts or sliced for London Broil.

  • Average Price: $40 - $70+ per pound

  • Why it's expensive: This is one of the more economical A5 Wagyu cuts, as it's typically leaner. The Wagyu marbling, however, still makes it far more tender and flavorful than a standard round roast

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• Rib Roast (Prime Rib): A large cut from the rib section, perfect for special occasions.

  • Average Price: $80 - $130+ per pound

  • Why it's expensive: This is essentially a larger, bone-in version of the ribeye steak, making it one of the most decadent and expensive roasts available. It's known for its impressive size and rich flavor.

Specialty Cuts

• Flank Steak: A less tender but flavorful cut, good for marinades and slicing.

  • Average Price: $50 - $90+ per pound

  • Why it's expensive: The Wagyu marbling helps to tenderize this naturally tougher cut, giving it a depth of flavor that's perfect for a quick sear or stir-fry.

• Brisket: From the chest area, known for its toughness and suitability for slow-cooking or smoking.

  • Average Price: $40 - $70+ per pound

  • Why it's expensive: A5 Wagyu brisket is prized by barbecue enthusiasts for its ability to produce an incredibly tender and juicy smoked brisket, thanks to the high fat content.

• Short Ribs: From the chuck and rib sections, flavorful and best cooked slowly.

  • Average Price: $50 - $90+ per pound

  • Why it's expensive: The rich marbling in A5 Wagyu short ribs makes them melt-in-your-mouth tender and deeply flavorful when braised or slow-cooked.

• Shank: A very tough cut from the lower leg, often used for stews.

  • Average Price: $30 - $60+ per pound

  • Why it's expensive: Even though it's a very tough cut, the A5 Wagyu shank will still have an incredible flavor profile that enriches stews and braises.