More Cuts

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.