BBQ & Large Format

Big, bold cuts built for the grill and the smoker. Tomahawks, cowboy ribeyes, brisket deckle, short ribs, porterhouse, T-bone, whole tenderloin. The showstoppers.

Built for a Crowd

These are the cuts you buy when the cook is part of the event — low-and-slow briskets and short ribs, or a 60oz+ tomahawk that feeds a table. Mostly Australian Wagyu, Halal certified.

Frequently Asked Questions

What is a tomahawk steak?

A tomahawk is a bone-in ribeye with the entire rib bone left long and frenched, usually 5 to 8 inches of exposed bone. The meat is identical to a ribeye. The bone adds presentation and makes the cut significantly larger — ours run up to 62 to 66 ounces.

Can you smoke Wagyu brisket?

Yes, and the deckle (point) is the cut to use. Wagyu brisket has far more intramuscular fat than conventional brisket, so it renders more forgivingly over a long cook. Run it lower than you would a Prime brisket, around 225 to 250 degrees, and expect a shorter total cook time.

How many people does a Wagyu tomahawk feed?

A 32 to 36 ounce tomahawk serves 2 to 3 people. A 62 to 66 ounce serves 4 to 6. Because Wagyu is richer than conventional beef, plan for smaller per-person portions than you would with USDA Prime.

What is the best large-format Wagyu cut for a smoker?

Brisket deckle and chuck short ribs. Both have enough connective tissue and fat to reward a long cook. Tomahawks and porterhouse are better suited to high-heat grilling or a reverse sear than to low-and-slow smoking.