1 Tomahawk Steak

A Wagyu tomahawk steak may be the most prized cut of all. Essentially a ribeye beef steak, the tomahawk steak is cut specifically to have at least five inches of rib bone intact. This leaves an extra-long, French-style trimmed bone that resembles a rack of lamb. French-style or “Frenching” is a butcher trim that leaves the bone looking like a perfectly shaped handle. The extra care and attention to cutting and trimming fat makes the tomahawk steak the gem of the culinary world. It also makes it one of the most expensive cuts of meat.

Read more about Wagyu tomahawk steak here.

2 Sirloin Steaks (pictured above)

The sirloin steak is the most popular steak cut and can be served in a variety of ways. Sirloin steaks come from the sirloin, located in the rear back portion of the cow. It continues off the short loin where T-bones, porterhouse, and club steaks are also cut. The top portion of the sirloin is slightly more tender than its counterpart, the bottom sirloin. Most cuts labeled solely “sirloin steak” are bottom sirloin, but both are virtually interchangeable in recipes.

Read more about Wagyu sirloin steak here.

Ground Beef (3 pounds)

Ground beef from Browsey Acres' Fullblood Wagyu is not like the trays of ground chuck you pick up from the grocery store. Ground beef made from Wagyu has a rich, buttery texture that you have to taste to believe. But just like commercial ground beef or hamburger meat, you can use Wagyu ground beef in all your favorite ways.

Read more about Wagyu ground beef here and here.

2 New York Strip Steaks (pictured above)

The New York Strip steak comes from the short loin subprimal, which is also part of the loin primal. The cow’s loin primal is the main source of quite a few coveted steak cuts, including the filet mignon. The New York Strip steak is one of the most popular cuts sold in restaurants and steakhouses for its hearty appearance and bold beef flavor. In fact, this cut’s huge popularity in New York City steakhouses is what gave it its name.

Read more about Wagyu New York Strip steak here.

2 London Broil Steaks

The London Broil cut is sometimes called “top round steak” and is taken from the portion of the animal just behind the sirloin. Known as a very versatile cut, the London Broil is often used as a roast and is delicious baked, broiled, or grilled. The meat itself is much leaner than other cuts with a denser bite. For this reason, it works very well in an array of different flavor palates.

Read more about Wagyu London Broil steak here.

Ground Beef (5 pounds)

Ground beef from Browsey Acres' Fullblood Wagyu is not like the trays of ground chuck you pick up from the grocery store. Ground beef made from Wagyu has a rich, buttery texture that you have to taste to believe. But just like commercial ground beef or hamburger meat, you can use Wagyu ground beef in all your favorite ways.

Read more about Wagyu ground beef here and here.

1 Chuck Roast (pictured above)

A chuck roast comes from the shoulder and neck area of the animal. Chuck roasts are extremely versatile and are probably best known for their role in classic pot roast meals. Wagyu chuck roasts are slightly fattier than a round roast or brisket but also have a richer taste and a melt-in-your-mouth texture.

Read more about Wagyu chuck roast here.

1 Rump Roast

The rump roast is a boneless cut from the hindquarter that covers the hip bone. Since it’s made up of a few different muscles, there is a mix of textures and tenderness throughout the meat. It’s known for its rich, beefy flavor and reaches a buttery tenderness when roasted.

Read more about Wagyu rump roast here.

Ground Beef (3 to 4 pounds)

Ground beef from Browsey Acres' Fullblood Wagyu is not like the trays of ground chuck you pick up from the grocery store. Ground beef made from Wagyu has a rich, buttery texture that you have to taste to believe. But just like commercial ground beef or hamburger meat, you can use Wagyu ground beef in all your favorite ways.

Read more about Wagyu ground beef here and here.