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Steaks

Full-Blood Wagyu Steaks

Every cut below comes from the same 100% Full-Blood herd - same 600-plus day grain program, same calm Amish Country pasture. What changes is how that marbling shows up once it's on your plate: wide, visible seams in a ribeye; barely-there fat in a tenderloin that's already tender enough without it.

Not sure which one fits your table? The guide below breaks it down by occasion, so you can shop by what's on the calendar.

Which Steak Fits the Occasion?

For the night that calls for something special - Ribeye Steak or Tenderloin.

The ribeye carries the richest marbling of anything we raise; slice into it and you'll see why. The tenderloin goes the other direction: buttery texture, barely any fat needed, since the muscle itself is already this tender. Reverse-sear it, and dinner's the whole event.

For a weeknight that still feels like Wagyu - New York Strip Steak or Sirloin Steak.

Strip steak holds a firm bite alongside real marbling; sirloin trims the fat back further, staying lean without losing the flavor Full-Blood genetics bring to everything we raise. Both cook fast enough for an ordinary Tuesday.

For feeding a crowd, fast - Flank Steak or Skirt Steak.

These cuts carry more grain than fat, so they reward a marinade, a hot pan, and a thin slice against the grain. Fajitas, stir-fry, tacos for a table of eight - this is where Wagyu stretches furthest without losing its character.

New to Wagyu? Start with the Flat Iron Steak.

It's the surprise of the lineup - a shoulder cut that's actually the second-most tender steak we offer, right behind the tenderloin, at a fraction of the price. A good entry point if you want to taste the difference before committing to a ribeye.

Still not sure? We'll help you pick.

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