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Ground Wagyu Chubs

     When it comes to sheer richness  and robust flavor, it is hard to surpass our bone-in short ribs. Cut into approximately 3 inch cubes, each weighting abouty 10 ounces, these short ribs are cut from the meatier upper part of the ribs  (the lower portion is de-boned and used for our Wagyu Bacon). Whether you chose to slowly Sous Vide them or  braise them in red wine, the end result will be the quintessential  comfort food.

  • (8) 10 oz. vacuumed wrapped two per package.
  • ​Approximately 5 pounds.

    These one pound chubs having that same unique buttery taste and deep robust flavor like our steakburger patties. The richness of our dry-aged American-style Kobe beef will be an excellent addition to any recipe that calls for ground beef. At 82% lean the juiciness of this ground Wagyu will make for a mouth watering treat in sauces, Tacos, meatloaf, or stroganoff.

  • (5) 16 oz. chubs
  • Approximately 5 pounds.


       Short Ribs

       Wagyu Steakburgers are unique for their rich buttery taste and have a deep robust flavor thanks to our dry-aging process. (16) 6 oz. burger Patties.
       These steakburgers have a unique buttery taste and a deep robust flavor thanks to our dry-aging process. The richness of our American-style Kobe beef makes one of these 6 oz. burgers more the enough for anyone. Although 82% lean the juiciness of our steakburgers will make you wonder!

  • (16) 6 oz. patties individually vacuumed wrapped .

Steak Burgers

​       We have pushed the limit one more time in creating this extra beefy Chuck Burgers. Made only from the chuck these patties have a rich beef flavor which is further enhanced by the dry-aging process. Naturally well marbled ground chuck is hard to improve on unless of course it is American-style Kobe beef.
  • (16) 7 oz. patties vacuumed wrapped two to a pack.

Premier Chuck Burgers

     These tenderloin tips are the perfect cut for oriental dishes; tips saute'ed with mushrooms with a demi-glaze sauce alongside a rice pilaf, or in the larger size kabobs. Rated as the most tender of all the cuts these tips will make even the most sophisticated dishes a snap. Best of all, at $15.00 a pound, these tips are a fraction of the cost of tenderloin steaks!

  • (1) 1.5 lb. package of the small cut
  • (2) 1.5 lb. packages of the large cut

                              for a total of 4.5 lbs.


Tenderloin Tips

     Roasting Bones are the femur bones cut in half lengthwise to allow access to the rich marrow. Every chef knows that the presence of the bone on a steak enhances the depth of flavor. After baking the marrow is removed and can be used as a spread either by itself or with a brushetta on your favorite bread or cracker. We include the recipe.

  • (12-14) approximately 5 lbs.

Roasting Bones

Front Ribs


Korean Style

     Our Korean-style Ribs, also known as Flanken - style or kalbi- style, are cut from the front ribs located by the brisket and are the meatiest rib on the carcass. We slice them approximately 3/8" thick and trim them back to limit the excessive fat characteristic of Wagyu ribs. When marinated in a sweet tangy Asian barbecue for two hours and then slow smoked these ribs are a show stopper.

  • Packed two to a package
  • Approximately 12-16 ribs for a

                         total of 5 pounds.

Questions? Call (406) 451-5513

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