Honored to Offer and sell ONLY 100% Full Blood Wagyu Genetics, Live animals, and beef.
ANTIBIOTIC FREE. HORMONE FREE. STEROID FREE. ALL NATURAL.
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FEATURED PRODUCT
Full blood Wagyu Chuck eye comes from the forequarter and is the cousin to the Ribeye! It’s cut from the muscle connecting the rib to the chuck. This cut is delicious and flavorful and it’s recommended to use the sous vide method of cooking and then a nice hot sear to finish. You can also marinade and pan sear or use a slow cooker. Decadence like no other beef—Full blood Wagyu; when you have an appreciation for the finer things.
A buttery, flavorful experience like no other. The tenderloin known as filet mignon will be a one of a kind dining experience. Coming from the short loin it is the most tender of all cuts of beef. A truly one of a kind Wagyu experience. Melt in your mouth, exceptional flavor, decadence like no other beef—Full blood Wagyu; when you have an appreciation for the finer things.
Tender and well marbled, the top sirloin comes from the loin section in the hindquarter. The top sirloin is a leaner cut of beef having exceptional flavor and an abundance of marbling. Excellent on the grill, broiled or skillet. Decadence like no other beef—Full blood Wagyu; when you have an appreciation for the finer things.
A slightly thicker version of the Ribeye Steaks, the Delmonico steaks are juicy and full of marbling and incredible flavor. A favorite cut for chefs and Wagyu enthusiasts alike, the Delmonico is a special cut of beef. Decadence like no other beef—Full blood Wagyu; when you have an appreciation for the finer things.