Summer Grilling Guide: The Best Wagyu Cuts for Your Cookout
Summer is grill season — and when the grill is hot, what you put on it matters. Whether you're hosting a backyard cookout, a holiday weekend spread, or just making Tuesday night better, this is our guide to the best cuts for the grill, how to cook them, and what to grab at every budget.
Gold Label Wagyu Tomahawk — the undisputed centerpiece of any summer cookout.
Why Grilling Season Hits Different
Most of the year, you're cooking for yourself. In the summer, you're cooking for an audience. Cookouts, block parties, long weekends — the grill is the stage and the cook is the entertainment. Everyone's outside, watching, waiting, asking when it's ready.
That means what you put on the grill matters. Not just because you want it to taste good — but because this is the meal people associate with your cooking. Nail a summer cookout and you're the person everyone calls first next time. Here's how to do it.
The Best Cuts for the Grill
Not every great steak is a great grilling steak. The best cuts for a cookout need to do three things: handle high heat well, look impressive on the plate, and be forgiving enough that you can manage them while also being a host. Here's what we'd put on the grill:
The Tomahawk — The Centerpiece
Nothing says "I'm serious about this cookout" like a tomahawk on the grill. The long frenched bone makes it dramatic, and the thick ribeye cap delivers rich, well-marbled beef that's almost impossible to mess up at medium-rare. Reverse sear it — low indirect heat until 115°F internal, then blast it over the hot side for a hard crust. Let it rest 10 minutes. Slice it off the bone at the table.
Gold Label Wagyu Tomahawk (BMS 8/9) — from $94.99 | Feeds 2-3
Budget option: NZ Grass Fed Tomahawk — from $36.99. Same showpiece bone, grass-fed flavor, easier on the wallet.
Gold Label Wagyu Picanha — Brazil's national grilling cut, upgraded.
Picanha — The Crowd Pleaser
If you've never grilled picanha, summer is the time. It's Brazil's national grilling cut — a triangular cap from the top sirloin with a thick layer of fat on one side that bastes the meat as it cooks. Slice it into steaks, skewer them for the grill, or cook the whole loin and carve it. The fat cap crisps up and the meat stays juicy. It's also one of the most affordable wagyu cuts, which makes it perfect for feeding a group.
Gold Label Picanha (BMS 8/9) — steaks from $19.99, whole loins from $94.99
Silver Label Picanha (BMS 6/7) — steaks from $19.99
Want A5? A5 Takamori Sake-Fed Picanha from $34.99 | A5 Satsuma Picanha from $24.99
Gold Label Inside Skirt — built for fajitas, tacos, and fast high-heat grilling.
Skirt Steak, Flank & Bavette — The Taco Cuts
The best summer food is handheld — tacos, fajitas, steak sandwiches. Skirt steak, flank, and bavette are built for this. They cook fast over high heat (90 seconds per side), take seasoning and marinades well, and slice into thin strips that work in tortillas, on rolls, or over salads. Wagyu versions have enough marbling to stay tender where conventional cuts can turn chewy.
Gold Label Inside Skirt from $24.99 | Gold Label Flank from $24.99
Gold Label Bavette from $22.99 — deep beefy flavor, underrated grill cut
Silver Label Outside Skirt from $24.99 — thicker, meatier, and even more flavorful than inside skirt
Gold Label Ribeye — the marbling speaks for itself.
Ribeye & NY Strip — The Classics
Sometimes you don't need to reinvent the wheel. A well-marbled ribeye or strip on a hot grill is one of the best things you can eat, period. For a cookout, these are the safest bet — everyone knows what they are, everyone loves them, and they're hard to mess up with decent heat and a thermometer. If you're cooking for guests who might be new to wagyu, this is the entry point.
Gold Label (BMS 8/9): Ribeye from $34.99 | NY Strip from $34.99
Silver Label (BMS 6/7): Ribeye from $34.99 | NY Strip from $29.99
Green Label (BMS 4/5): Ribeye from $29.99 | NY Strip from $29.99
Gold Label Tri-Tip — the set-it-and-forget-it whole-muscle grill cut.
Tri-Tip — The Whole-Muscle Grill Cut
Tri-tip is the ultimate set-it-and-forget-it grill cut. Season the whole roast, cook it indirect until 120°F, sear it over the hot side, rest, and slice thin against the grain. One tri-tip feeds 3-4 people easily, and because it's a single muscle, it cooks evenly. A wagyu tri-tip stays juicy edge to edge in a way that conventional tri-tip can't match.
Gold Label Tri-Tip (BMS 8/9) from $63.99
Silver Label Tri-Tip (BMS 6/7) from $54.99
Hanger Steak — The Butcher's Secret
Hanger steak is the cut butchers used to keep for themselves — there's only one per animal, and it's one of the most flavorful muscles on the entire cow. It grills beautifully over high heat, has a texture similar to skirt steak, and delivers big beefy flavor. Season it simply and don't cook it past medium-rare. Slice thin against the grain.
Silver Label Hanger (BMS 6/7) from $24.99
Butcher's Note
Don't overlook the Gold Label Top Sirloin ($13.99 for 5-6oz). It's the most underpriced steak in our lineup — bold flavor, BMS 8/9 marbling, and it grills beautifully. If you're cooking for a bigger group and want to do wagyu for everyone without spending $40 a steak, this is the move. Also consider the Black Angus NY Strip ($19.99 for 12-14oz) — USDA Prime equivalent, Halal, and a steak that punches way above its price point.
Beyond Beef: What Else to Grill
A great summer spread isn't just steak. The best cookouts have variety — something rich, something different, something unexpected.
Iberico Pluma (Rib Cap) — the wagyu of pork, from acorn-fed Spanish pigs.
Iberico Pork — Spanish Iberico pork is the wagyu of the pork world — acorn-fed, deeply marbled, and unlike any pork you've had from a grocery store. These are premium cuts that grill hot and fast, treat them like steak, and watch people's reactions when they taste it.
Iberico Rib Cap 'Pluma' $59.99 — the pork equivalent of a ribeye cap
Iberico Hanger Steak $31.99 — lean, intense, and surprisingly tender
Iberico Jowl Secreto $32.99 — a butcher's cut from the lower cheek
Iberico Pork Belly Secreto $35.99 — crispy fat, rich pork, unreal on the grill
Iberico 4 Rib Rack $61.99 — the centerpiece that isn't beef
Wagyu Burgers & Casual Grilling — If you're feeding kids or a mixed crowd, wagyu burger patties are the move. They cook fast, everyone eats them, and the fat content keeps them juicy even if they sit on the grill a minute too long. Wagyu hot dogs and sausages work too — easy, quick, and everyone can graze while the main steaks are resting.
How to Plan Your Cookout
The biggest mistake people make at a cookout is trying to grill too many things at once. Pick a centerpiece, add one or two supporting cuts, and keep it simple. Here's how we'd plan it by group size:
| Group Size | Centerpiece | Supporting Cuts |
|---|---|---|
| 2-4 people | Tomahawk or whole picanha | Skirt steak for tacos |
| 4-8 people | Tri-tip + individual ribeyes or strips | Burgers, Iberico cuts for variety |
| 8-12 people | Tomahawk + whole picanha + tri-tip | Skirt for fajitas, sausages, burgers |
| 12+ people | Multiple tri-tips or picanhas (whole) | Top sirloins for everyone, burgers, dogs |
Budget tip: Wagyu top sirloin ($13.99 per steak) and picanha steaks ($19.99) let you feed a big group wagyu without breaking the bank. Add a NZ Grass Fed Tomahawk ($36.99) as the showpiece and you've got a cookout that looks and tastes like a steakhouse — at a fraction of the cost.
5 Rules for Grilling Wagyu
Two-zone fire. Every wagyu grilling session needs a hot side and a cool side. Sear over direct heat, finish over indirect. This gives you a crust without overcooking the center. It works for every cut on this list.
Use a thermometer. Wagyu's higher fat content means more carryover heat — a steak pulled at 125°F will coast up to 135°F+ during rest. Pull at 115-120°F for medium-rare. This is non-negotiable if you want to get it right.
Watch for flare-ups. Wagyu fat renders and drips more than conventional beef. Keep a cool zone ready so you can move steaks off the flame if it flares. Don't spray water — it creates ash and steam. Just move the meat.
Salt early, keep it simple. Salt your steaks at least 40 minutes before grilling (overnight is even better). The marbling does the heavy lifting on flavor — you don't need rubs, marinades, or 15-ingredient seasonings. Salt, pepper, fire.
Rest longer than you think. Five minutes minimum for individual steaks, ten for tomahawks and tri-tips. Cutting too early loses juice. Use this time to plate sides, refill drinks, and let your guests build anticipation.
Summer Grilling Bundles — Ready to Cook
Don't want to build your own lineup? We've put together curated bundles designed for exactly this — summer cookouts with a mix of cuts, grades, and price points.
The Grill Master — anchored by a bone-in Tomahawk, built for the cook who takes fire seriously.
| The Backyard Boogie | The full cookout in a box — steaks, skirt for fajitas, burgers for the kids, and lamb merguez to wake up the grill. | $134.99 |
| The Butcher's Cuts | Four hidden-gem cuts that pros reach for — zabuton, misuji, flat iron, and A5 strip. For the adventurous griller. | $138 |
| Iberico Grill Feast | Four rare Iberico pork cuts from Spain — rack, jowl, rib cap, and hanger. Something completely different for the grill. | $169 |
| The A5 Experience | A5 Japanese Wagyu meets Australian Gold Label, paired with a bold smoker companion. The flagship for steak lovers. | $215 |
| The Pit Master | Four cuts from the Texas BBQ playbook — deckle, tongue, tri-tip, and hanger. Built for the cook who runs the smoker all day. | $233.99 |
| The Summer Grill Special | A 44-48oz Wagyu Tomahawk headlines the box, backed by everything you need to run the whole cookout — tri-tip, hanger, skirt, and burgers. | $337.99 |
| The Grill Master | Two premium centerpieces and a clean grill lineup anchored by a bone-in Tomahawk. Built for the cook who takes fire seriously. | $346.99 |
Summer Grilling FAQ
How much meat should I plan per person?
For boneless steaks, plan 8-10oz per adult. For bone-in cuts like tomahawks or T-bones, plan 14-16oz (accounting for bone weight). If you're also serving burgers, dogs, and sides, you can go lighter on the steaks — 6-8oz per person works when there's variety on the table.
Should I thaw steaks before grilling?
Yes. Move steaks from freezer to fridge 24-48 hours before you plan to grill. For a faster thaw, place the vacuum-sealed package in cold water for 1-2 hours. Never microwave thaw wagyu — it creates uneven hot spots that partially cook the meat before it hits the grill.
Can I grill wagyu on a gas grill?
Absolutely. Gas, charcoal, or pellet — all work. The key is getting hot enough for a sear (500°F+ on the hot side) and having a cooler zone for indirect cooking. Charcoal gives you a bit more flavor, but gas gives you more control. Both produce excellent results.
What sides go best with wagyu at a cookout?
Keep sides bright and fresh to balance the richness. Grilled corn with lime and chili, a simple tomato salad, coleslaw, or grilled vegetables all work. Potato salad and baked beans are classics for a reason. Avoid heavy, rich sides — the wagyu brings enough richness on its own.
How does shipping work?
We ship Monday through Wednesday to avoid weekend transit delays. All orders ship frozen with dry ice in insulated packaging — your steaks arrive cold and ready to store or thaw. For holiday weekends, order a few days early to make sure everything arrives on time.
What's the best beginner wagyu for grilling?
Start with a Gold Label Top Sirloin ($13.99) or a Green Label Ribeye ($29.99). Both are approachable, affordable, and grill beautifully. Once you see the difference marbling makes, you'll naturally want to explore higher grades.
This Summer
Make It the Cookout They Talk About
Wagyu steaks, curated bundles, Iberico pork, and specialty cuts — shipped frozen with dry ice from our USDA facility, nationwide.
Keep Reading
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- Australian Wagyu Silver Label: The Chef's Sweet Spot
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