Probably the most versatile cut available. Whether you are making burgers, tacos, lasagna, meatballs, meatloaf or whatever dish your family loves, this flavorful ground beef will make it the best ever!

Make your own nutritious bone broth at home. Roast your own and you will never go back to canned.

Another treasure from deep in the front shoulder, think of it as a little tenderloin. Cook it as a small roast or sliced it thin for a quick sear so that everyone gets a taste of amazing.

Cut as a cross section of the leg and sometimes known as soup bones.  Flavorful but not as tender as other cuts this is another low-and-slow favorite famous as Osso Buco.  A nice long cook in the crockpot yields great taco meat or the best beef stew you have ever had.

Most popularly braised or slow cooked these nicely marbled short ribs are a great way to experience wonderful Wagyu flavor at a reasonable price.

If you’re here for brisket you already know that low-and-slow is the way to go.  Exceptional marbling makes this the ultimate brisket experience that your grill buddies will envy.

Cut from the front shoulder this classic roast is another sunday favorite.  Like so many Wagyu cuts it lends itself to the chef’s imagination.  Love hearing from customer that they cut it into steaks and it’s better than ribeye from the market.

Tenderness, flavor and great marbling in this beautiful roast.  Popularized on the west coast for barbeques it is also great cut into steaks or sliced for fajitas.

Cut from the hindquarter (round) adjacent to the sirloin this tender roast is a bit leaner but full of flavor.  Great on the smoker or with your favorite sunday pot roast recipe.

Another hidden gem these highly marbled and flavorful steaks can make amazing appetizers or stand on their own when you are looking for a smaller taste of excellence.