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Beyond Ribeye and NY Strip — these are the chef's cuts and specialty cuts that don't get the marquee billing but reward shoppers willing to step off the beaten path. Hanger, bavette, flank, flat iron, picanha, tri-tip, tongue, jowl, fat trim, and more.
Why Specialty Cuts Are Worth It
Most of these cuts are 30–60% less per pound than headline steaks, yet many chefs prefer them for cooking technique, flavor concentration, or unique texture. Wagyu hanger has a beef-forward flavor profile. Wagyu bavette is the loose, grainy steak that absorbs marinades. Wagyu tri-tip is California-BBQ royalty.
Halal Certified
Every cut in this collection is Australian Wagyu, Halal certified, with full chain-of-custody documentation.
Kurobota Berkshire Pork Loin Chop Australian Wagyu Inside Skirt Silver Australian Wagyu Flat Iron Gold Australian Wagyu Flank Silver A5 Takamori Filet Australian Wagyu Flap Bavette Gold Australian Wagyu Inside Skirt Gold Australian Wagyu Flank Gold A5 Bushu Samurai Filet 
A5 Bushu Samurai FiletFrom $29.99From $29.99Australian Wagyu Outside Skirt Silver A5 Top Round Kurobuta Berkshire Sausage (Spicy) 
Kurobuta Berkshire Sausage (Spicy)$13.99$13.99
