Tenderloin Steak or Filet Mignon
Japanese Wagyu - This is 100% Japanese genetics. All our Japanese Wagyu are DNA tested and registered with the AWA Association proving their lineage.
American Wagyu - This is our Registered Angus Cows bred to our Japanese Bulls. Giving us a 50/50, Angus/Wagyu cross.
Our Wagyu: Both Japanese and American are off the USDA meat grading scale of Prime. They are Beyond Prime!
Our Angus is U.S. Prime: This is the highest grade of beef with the most intense marbling. This meat is very tender and only accounts for about 2.9 percent of all graded beef. U.S. Prime is usually reserved for high-end dining establishments. Because this grade of beef has such a high level of fat marbling, it is excellent for dry-heat cooking methods. These include roasting, grilling, frying, broiling, and baking.
You honestly can’t get any better than this.
This is my (Jessica’s) very favorite steak of all time! I LOVE this cut of meat. It is everything it says it is. Tender. This little steak melts in your mouth. It is simply amazing!
Japanese Wagyu - This is 100% Japanese genetics. All our Japanese Wagyu are DNA tested and registered with the AWA Association proving their lineage.
American Wagyu - This is our Registered Angus Cows bred to our Japanese Bulls. Giving us a 50/50, Angus/Wagyu cross.
Our Wagyu: Both Japanese and American are off the USDA meat grading scale of Prime. They are Beyond Prime!
Our Angus is U.S. Prime: This is the highest grade of beef with the most intense marbling. This meat is very tender and only accounts for about 2.9 percent of all graded beef. U.S. Prime is usually reserved for high-end dining establishments. Because this grade of beef has such a high level of fat marbling, it is excellent for dry-heat cooking methods. These include roasting, grilling, frying, broiling, and baking.
You honestly can’t get any better than this.
This is my (Jessica’s) very favorite steak of all time! I LOVE this cut of meat. It is everything it says it is. Tender. This little steak melts in your mouth. It is simply amazing!
Japanese Wagyu - This is 100% Japanese genetics. All our Japanese Wagyu are DNA tested and registered with the AWA Association proving their lineage.
American Wagyu - This is our Registered Angus Cows bred to our Japanese Bulls. Giving us a 50/50, Angus/Wagyu cross.
Our Wagyu: Both Japanese and American are off the USDA meat grading scale of Prime. They are Beyond Prime!
Our Angus is U.S. Prime: This is the highest grade of beef with the most intense marbling. This meat is very tender and only accounts for about 2.9 percent of all graded beef. U.S. Prime is usually reserved for high-end dining establishments. Because this grade of beef has such a high level of fat marbling, it is excellent for dry-heat cooking methods. These include roasting, grilling, frying, broiling, and baking.
You honestly can’t get any better than this.
This is my (Jessica’s) very favorite steak of all time! I LOVE this cut of meat. It is everything it says it is. Tender. This little steak melts in your mouth. It is simply amazing!
Our steaks are cut 1” to 1” 1/4 thick. Each steak is individually frozen and vacuum sealed.