Picanha is a cut from the hindquarter of the cow and is known for its combination of buttery fat and tender, juicy meat. The reason it is especially tender is the muscle it is cut from, the biceps femoris, a muscle...
The Australian Wagyu Tomahawk cut is basically a ribeye steak with the bone left in. The meat is the same as the ribeye cut from the rib part of the steer Most of the rib bone is left on, creating a...
The Australian Wagyu Outside Skirt Steak is not commonly found in your basic grocery store but you can usually find it at a high-end butcher store or being served at a high-end steakhouse. The Outside Skirt Steak is broader and...
If you are looking for a rich and most tender cut, one of the best cuts of Australian Wagyu is the New York Steak. The New York steak often offers the most marbling of any cut next to the ribeye,...
A star cut; this cut delivers a mouthwatering juicy taste in every bite. Very high in marbling, its rich beefy flavor comes from the fat, making this an exceptional full of flavor
steak.
