Specialty Cuts
The cuts your butcher saves for themselves. Chef-favorite, lesser-known cuts from the same Wagyu, Iberico, and premium beef programs that supply our headline Ribeye and NY Strip collections.
What's Inside
Wagyu Tongue for yakiniku and tacos. Misuji (Flat Iron) — the hidden shoulder cut Japanese chefs prize. Hanger, Bavette, Flank, Outside Skirt — high-flavor cuts that punch above their price tag. Iberico Pluma and Secreto — the secret cuts of Spanish acorn-fed pork. Even Wagyu Fat & Trim for rendering your own tallow.
Why Specialty Cuts
Most American butchers grind these cuts into burger meat. Japanese, Brazilian, and Spanish butchery traditions developed entire cooking techniques around them. They cost 30–60% less per pound than headline steaks and deliver flavor profiles you can't get from a Ribeye.
How to Cook
Most specialty cuts benefit from quick high-heat cooking and aggressive slicing against the grain. Marinades work especially well on Bavette and Flank. Tongue requires longer braising. See our cooking guide for cut-by-cut technique notes.
