WAGYU CUTS

Have you ever tried Wagyu Flap Meat? Next to the Picanha, Flap Meat (Fraldinha) is a a favorite in Brazil, the country of barbecue! We cut it along the grain to then portion it against it on the plate!

Here's a sneak peak at the rare Murasawa Wagyu from Nagano!

Anyone up for a bite of this Wagyu Katsu Sando? In case you’d like to make it yourself, we offer Filet in our US Online Store! For those in the EU, DM us to learn more!

Have you ever seen a Skirt Steak as marbled as this? That’s Wagyu! Off the charts when it comes to marbling and flavor, in any cut of beef.

Here is the result of the A5 Hokkaido Wagyu Tri-Tip we shared on IG Reel yesterday. If you haven’t seen how we cooked it check out the Reel and enjoy!

Can you believe that this is from the Shoulder Clod? It's one of our most recommended cuts for Wagyu, bursting in flavor and softness in each bite!

Astonishing Usunaga Wagyu Striploin we grilled at home this weekend with our Humans of Wagyu friends! If you've missed yesterday's post, check it out to learn more!

Differently than other parts of the word, in Japan, the Picanha is sometimes fully trimmed given the high marbling level of some cuts. The fat cap is then used for other purposes, never thrown out. In any case, it is also possible to find Wagyu Picanha with the Fat Cap as we are all familiar with it. Given the cultural difference, in our US and EU online store, we offer the Wagyu Picanha with Fat. This particular cut was from @takasaki082473 ⠀