Prices
Every cut from the current drop, with its price. One cow at a time means one price list at a time — when Takemitsu-chan is gone, the next cow gets her own.
$150 order minimum · free shipping over $500 · ships frozen nationwide
Steak Cuts
Misuji (Flat Iron) Steak
Clod (Front Shoulder) · ~5.9 oz · 1″ thick steak · $104/lb
Misuji means 'three sinews,' for the feathered seam running down the middle of this shoulder-blade cut. It's one of the tenderest muscles on the animal (second only to the tenderloin, by most accounts), so it shines as a steak, sliced over rice, or seared as tataki.
Ribeye Steak
Ribeye Roll · ~11.5 oz · 1″ thick steak · $200/lb
An inch of the ribeye roll, the cut every other steak gets measured against (and the one most people picture when they hear Wagyu). Rich without being overwhelming, it's the obvious pick for a steak night, or sliced thin over rice with a little wasabi.
Filet Mignon
Tenderloin · ~7.7 oz · 1½″ thick steak · $192/lb
Tenderloin cut an inch and a half thick, with almost no connective tissue and a delicate, faintly sweet flavor. Anniversary-dinner material, though it also makes a fantastic carpaccio if you slice it paper-thin while it's still half frozen.
Tomosankaku (Japanese Tri-Tip) Steak
Knuckle (Sirloin Tip) · ~12.4 oz · 1″ thick steak · $104/lb
The triangle off the sirloin tip, called tomosankaku in Japan and tri-tip most everywhere else. Well marbled for a leg cut, with a coarse grain that takes salt well. Grill it for a backyard steak night, or slice it for tacos.
Ichibo Steak
Top Sirloin Butt (Rump) · ~11.1 oz · 1″ thick steak · $112/lb
Ichibo is the rump cap, the same muscle Brazil grills as picanha, cut into inch-thick steaks with a fat seam that renders right back into the meat. Grill it for a steak night, or slice it thin for a crudo with citrus and good salt.
Zabuton (Denver) Steak
Chuck Roll · ~16.2 oz · 1″ thick steak · $96/lb
The muscle under the shoulder blade does almost no work, so it marbles like crazy; Japanese butchers call it zabuton, the floor cushion. Our go-to for a steak night (or slice it thin and sear it for Wagyu nigiri, if you're feeling decadent).
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Rump (Top Sirloin) Steak
Top Sirloin Butt (Rump) · ~14.1 oz · 1″ thick steak · $88/lb
Top sirloin, cut an inch thick. Firmer and leaner than the cap above it, so it's the steak to reach for when you want beef flavor over richness. Steak and eggs, steak frites, or sliced over a big salad.
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Chuck Eye Steak
Chuck Roll · ~13.1 oz · 1″ thick steak · $80/lb
The last stretch of the ribeye before it crosses into the shoulder: same eye, most of the marbling, a fraction of the price (honestly one of the better deals on the cow). A weeknight steak with rice, or sliced over a big salad.
Brisket Sankaku Steak
Brisket · ~16.6 oz · ¾″ thick steak · $80/lb
The brisket, but cut three-quarters of an inch thick and cooked like a steak instead of smoked. Coarser in the grain than a loin cut, and beefier for it, so slice it thin for steak tacos, a banh mi, or a proper steak sandwich.
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Top Round Steak
Top Round (Inside Round) · ~1.61 lb · ¾″ thick steak · $60.80/lb
Inside round at three-quarters of an inch: lean, with fine marbling that shows up as flavor rather than fat. Slice it thin across the grain for steak salads, fajitas, or a weeknight rice bowl (with a lot of garlic, ideally).
Bottom Round Steak
Bottom Round (Outside Round) · ~14.9 oz · ¾″ thick steak · $60.80/lb
Outside round at three-quarters of an inch. It's a working muscle, so it eats leaner and beefier than the loin cuts. Slice it thin for barbecue strips, a French dip, or a stir-fry (it shines anywhere you'd usually reach for flank).
Skirt Steak
Short Plate (Outer Belly) · ~2.6 oz · 1″ thick steak · $80/lb
The skirt: loose in the grain and one of the most flavorful muscles on the animal, in a small two-and-a-half-ounce pack. Enough for a couple of carne asada tacos or to top a bowl of fried rice (a little goes a long way here).
Shikinbou Steak
Bottom Round (Outside Round) · ~7.3 oz · ¾″ thick steak · $76.80/lb
Shikinbou is the eye of round, technically the leanest section of the leg, which is fabulously marbled on this Wagyu cow and ready for a quick sear and slice across the grain.
NY Strip Steak
Striploin · ~19.3 oz · 1″ thick steak · $152/lb
The striploin, cut an inch thick. Firmer in the grain than the ribeye and cleaner on the finish, which is why it holds up to salt and nothing else. A classic steak night, or sliced thin and seared over sushi rice for nigiri.
Sankaku-bara Steak (Chuck Flap)
Sankaku-bara (Triangle Rib) · ~9.1 oz · 1″ thick steak · $112/lb
The triangle of short rib closest to the chuck, and one of the most heavily marbled muscles on the cow, cut an inch thick. This is the one for a special-occasion steak night (it's the richest steak we sell, if you ask us).
Sirloin Tip Steak
Knuckle (Sirloin Tip) · ~23.6 oz · ¾″ thick steak · $80/lb
From the knuckle at the front of the hind leg, cut three-quarters of an inch thick. Lean and honest, with a firm bite that rewards slicing thin, so it's ideal for steak frites, a steak salad, or a Korean-style bulgogi.
Boneless Short Rib Steak
Short Rib (Boneless) · ~9.9 oz · 1″ thick steak · $104/lb
Short rib boned out and cut an inch thick instead of braised. It's one of the most marbled steaks on the cow, so a small piece goes a LONG way. Slice it thin to share at a steak night, or grill it for galbi-style lettuce wraps.
Kaburi (Rib Cap) Steak
Ribeye Roll · ~7.0 oz · 1″ thick steak · $176/lb
The cap that wraps the outside of the ribeye, cut off and sold on its own (it's the part anyone who breaks down ribeyes quietly keeps for themselves). Serve it as the showpiece of a steak night, or roll it into pinwheels for skewers.
Grill / Yakiniku
Tenderloin Tips (Yakiniku/Skewer)
Tenderloin · ~12.9 oz · ¼″ tips & strips · $104/lb
The tapered ends of the tenderloin, every bit as tender as the filet they come from (same muscle, after all). Thread them onto skewers, toss them into a stir-fry, or chop them by hand for the best steak tartare you'll make this year.
Short Rib Karubi (Yakiniku Slice)
Short Rib (Boneless) · ~8.5 oz · ¼″ slices, cut to 1½″ × 2″ · $136/lb
Boneless short rib at a quarter inch, the karubi at the center of any yakiniku spread: fatty, sweet, and gone fast. Grill it at the table, or marinate it for galbi and serve it with rice, kimchi, and lettuce for wrapping.
Sankaku-bara Karubi (Yakiniku Slice)
Sankaku-bara (Triangle Rib) · ~8.5 oz · ¼″ slices, cut to 1½″ × 2″ · $136/lb
Triangle rib at a quarter inch, heavily marbled even by Wagyu standards, so two or three slices at a time is plenty (trust us). Grill it at the table for yakiniku, or sear it quickly and drape it over rice as Wagyu nigiri.
Chuck Karubi (Yakiniku Slice)
Chuck Roll · ~8.5 oz · ¼″ slices, cut to 1½″ × 2″ · $80/lb
Chuck roll sliced a quarter inch thick for the tabletop grill, generously marbled and beefy enough to stand up to a strong dipping sauce. Built for a yakiniku night, Korean barbecue, or a stir-fry that wants the best beef in it.
Top Round Yakiniku Slice
Top Round (Inside Round) · ~8.5 oz · ¼″ slices, cut to 1½″ × 2″ · $64/lb
Inside round at a quarter inch, the lightest slice on the grill and the one to eat between the fattier cuts to reset your palate. Great for yakiniku, a quick stir-fry, or a bulgogi marinade.
Knuckle Yakiniku Slice
Knuckle (Sirloin Tip) · ~9.2 oz · ¼″ slices, cut to 1½″ × 2″ · $80/lb
Sirloin tip at a quarter inch, one of the leaner slices on the grill, and tender enough that thinness is all it needs. Yakiniku, bulgogi, or a cheesesteak that'll ruin regular cheesesteaks for you (sorry).
Rump Yakiniku Slice
Top Sirloin Butt (Rump) · ~8.8 oz · ¼″ slices, cut to 1½″ × 2″ · $88/lb
Top sirloin at a quarter inch: lean, quick, and forgiving on a hot grill (a great first slice if you're new to yakiniku). Also excellent in a stir-fry, a noodle bowl, or a quick bulgogi.
Plate Karubi (Yakiniku Slice)
Short Plate (Outer Belly) · ~8.4 oz · ¼″ slices, cut to 1½″ × 2″ · $80/lb
Short plate at a quarter inch, off the belly, which makes it the fattiest slice on the grill and the fastest to render. Made for yakiniku and gyudon, and save the tallow it leaves behind (it's liquid gold).
Shank Yakiniku Slice
Shank (Boneless) · ~9.3 oz · ¼″ slices, cut to 1½″ × 2″ · $72/lb
Shank at a quarter inch, which is honestly the only fast way to cook it. Lean, and a little sinewy in the good way, with plenty of beef flavor. Great for yakiniku, a spicy stir-fry, or a beef noodle soup.
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Clod Yakiniku Slice
Clod (Front Shoulder) · ~8.5 oz · ¼″ slices, cut to 1½″ × 2″ · $64/lb
Front shoulder at a quarter inch, the everyday yakiniku slice: lean enough to eat plate after plate, tender enough that it doesn't need a marinade. Grill it at the table, toss it into a stir-fry, or pile it into a gyudon bowl.
Stews & Braises
Boneless Shank (Osso Buco Style)
Shank (Boneless) · ~14.8 oz · 1½″ thick portions · $72/lb
Shank in thick boneless portions: osso buco, minus the bone. Given liquid and a few hours it goes from the toughest thing we sell to the softest. Braise it with wine and tomatoes over polenta (and save the tallow!).
Clod Stew Cubes
Clod (Front Shoulder) · ~8.8 oz · 1½″ cubes · $48/lb
Inch-and-a-half cubes off the shoulder clod, marbled enough that your curry or stew needs no added oil at all. Japanese curry is the classic, but they're just as good in a chili, a beef stew, or a red-wine braise.
Plate Stew Cubes
Short Plate (Outer Belly) · ~8.8 oz · 1½″ cubes · $56/lb
Inch-and-a-half cubes from the short plate, with fat running through them in ribbons, which is exactly what a curry or a long stew wants. Try them in Japanese curry, nikujaga, or a Texas-style chili (no beans, obviously).
Shank Stew Cubes
Shank (Boneless) · ~9.1 oz · 1½″ cubes · $56/lb
Shank cubed at an inch and a half and full of collagen, which is a problem in a hot pan and the whole point in a braise. Use them for beef bourguignon, birria, or a pho-style broth (the collagen makes the broth silky).
Short Rib Stew Cubes
Short Rib (Boneless) · ~8.6 oz · 1½″ cubes · $56/lb
Boneless short rib in inch-and-a-half cubes, the richest stew meat on the cow and our pick for Japanese curry. Also perfect for galbi-jjim, a red-wine braise, or a chili that people will ask about (it renders into everything).
Roasts & Large Format
Top Round Roast
Top Round (Inside Round) · ~2.06 lb · Whole roast · $60.80/lb
Two pounds of inside round, the leanest big muscle on the leg. Roast it low and slice it thin for roast beef sandwiches, a cold platter, or a Sunday dinner (it's also a great candidate for carpaccio).
Picanha (with Fat Cap)
Top Sirloin Butt (Rump) · ~7.66 lb · Whole piece, fat cap on · $128/lb
The whole rump cap with its fat cap still on, a little over seven and a half pounds. Roast it whole for a crowd, or cut it into thick steaks and skewer them churrasco style (the fat cap bastes everything as it renders).
Sold out
Chateaubriand Roast
Tenderloin · ~2.08 lb · Whole roast · $208/lb
The center of the tenderloin, kept whole: two pounds of the least-worked muscle on the animal. Roast it whole for a holiday dinner or a beef Wellington, or cut it into filets (and if you're brave, save a corner for tartare).
Tomosankaku (Japanese Tri-Tip) Roast
Knuckle (Sirloin Tip) · ~5.85 lb · Whole roast · $96/lb
The whole sirloin-tip triangle, just under six pounds. Smoke it Santa Maria style, roast it for a crowd, and slice it for sandwiches the next day (heads up: the grain turns partway along, so cut it in two at the corner and slice each half against its own grain).
Wagyu Brisket Flat
Brisket · ~3.54 lb · Whole piece · $72/lb
A marbled section of the brisket flat piece built for a low and slow. That said, Wagyu fat renders lower than beef fat, so it needs less time than you think!
What else you pay
- Shipping
- Calculated at checkout from the destination and the order's total weight — everything ships frozen from our cold storage. Orders of $500 or more ship free. Shipping policy
- Tax
- Calculated at checkout. Beef is grocery-exempt in most states, so it is usually $0.
- Order minimum
- $150 subtotal, so shipping a frozen box never costs more than what's in it.
Carcass grading
- Grade
- A-4
- BMS
- 6
- Breed
- Kuroge Washu (Japanese Black)
- Sex
- Female
- Carcass Weight
- 468.2 kg
- Ribeye area
- 51 cm²
- Rib thickness
- 7.7 cm
- Graded Date
- 2026-03-02
- Graded At
- Himeji (JMGA)
- Producer
- Takeda Co. ((株)タケダ)
- Carcass #
- 3469
- Individual ID
- 1493019197
