Wagyu Beef

Long loin that runs the upper cavity under a cow’s rib cage Also known as bone-in ribeye is a big, thick-cut ribeye with a long bone still attached Bone gives it its signature look and flavor. Best when grilled, but can also be smoked, pan-seared, or oven-broiled American and Australian available

Cut from the flank, which is the lower belly region of the cow. It is long and broad, with a decent amount of thickness to it Great grilled, seared, or marinated Often used to make fajitas American and Australian versions available

Cut from the cow’s rib cage Inactivity of the meat along the belly makes it tender, flavorful, and well-marbled Can be served bone-in (which adds even more flavor) or off the bone Best to sear it on high heat, then move to low heat (either in the oven, on the stove, or on the grill) American, Australian, and Japanese available

• BMS 10-12 - $232
• BMS 8-9 - $226
• BMS 5-7 - $220
• BMS 3-4 - $214

One of the rarest steaks in the world Fed a special diet of roasted olives Raised exclusively in Kagawa Prefecture in Japan The high oleic acid content makes both the animals and the resulting beef very healthy. Japanese available

Cut from the brisket, chuck, plate, or rib More connective tissue makes for longer cook times, making for a more flavorful cut Diverse flavors make for various cooking possibilities American and Australian available

Loin end that lies under tenderloin muscles Top sirloin is known as the "best" of the sirloin, bottom sirloin is known as sirloin steak Most intense marbling of all cuts Diverse cooking options work well American and Australian available

Australian wagyu is a combination of ground chuck and ground brisket Recipes range from hamburgers and meatloaf to pizza and sauces Australian available