BONE-IN STEAK SAMPLER Three steaks total, 4lb — Wagyu — two strips and one porterhouse
Bone-In Steak Sampler Three Wagyu steaks: one bone-in ribeye, one bone-in strip, and one porterhouse 5-5.5lb total
One 34-36 oz Bone-in Ribeye, Akaushi/Angus Wagyu One 20-22 oz Bone-in Strip, Akaushi/Angus Wagyu One 30-32 oz porterhouse, Akaushi/Angus Wagyu
Our Signature Wagyu steaks are a cross between the revered Japanese Red Cow, known as Akaushi, and one of America’s best lines of Black Angus. Akaushi Beef is the Japanese Red Cow, a national treasure in Japan. Through a loophole in the Trade Act of 1992, three bulls and eight cows left Japan escorted by armed guards in a custom equipped Boeing 747 for the Texas heartland where they are still treated like a treasure to this day.
The elegant marbling of the Akaushi blended with the bold beefy flavor of the Black Angus results in a steak that is juicy and tender, a genuine testament to the difference that comes with well-raised animals.
Porterhouse Steak The Porterhouse is the king of all steaks. Cut 1.5 inches thick from the most prized section of the strip loin, the porterhouse combines flavorful NY Strip with the tender filet. To be considered a true Porterhouse, and not just a T-Bone, the filet section must measure at least 2 inches wide off the bone. Only four Porterhouse steaks are cut from every steer.
NY Strip Steak, Bone-in For meat lovers who demand their steaks bone-in, there is nothing to beat this hard-to-find Wagyu New York strip. Like the Porterhouse, the Bone-In New York Strip is cut from the prized short loin. Incredibly marbled, the strip is known for its robust, full flavor and dense but tender texture. Each steak is thick cut, and generous, weighing in at 20-22 oz each. And of course besides adding flavor (and the pure pleasure of picking it up with your hands), the bone helps protect the meat from over-cooking, making it an excellent choice for the grill and high-heat searing in a cast-iron skillet.
Our Wagyu ribeye boasts a big, rich taste with a long, delicious finish and tangy, aged flavor. We think these ribeyes are among the best steaks in the world, and need little more than salt and pepper. To enjoy the full spectrum of flavor, we recommend searing and then cooking in the oven to medium rare.
Heritage breeds have more marbling resulting in more tender and juicy meat