BBQ Set
Outside Skirt
Skirt Steak cut has a nice big amount of fat riddling the meat; add to that the incredible marbling typical of Wagyu beef, and this cut delivery huge wallop of buttery flavour. Not as tender as loin steak cuts, a Wagyu Skirt Steak has loads more tenderness than any regular steak.
Thick Skirt (Hanging TDR)
A hanger steak, also known as butcher’s steak or hanging tenderloin, is a cut of beef steak prized for its flavour. This cut is taken from the plate, which is the upper belly of the animal.
Brisket NE - Karubi Plate
The Navel End Brisket is located on the rib plate of the carcass, which is cut from the brisket when the carcass is broken down. The joint is not as thick as brisket, but is as flavourful with not only intra muscular marbling but also a healthy covering of succulent body fat. once slow roasted, this is an exceptionally moist joint with robust beef flavours.
Rib Fingers
Wagyu Ribs may have a lot less meat than most other cuts of beef, but that meat is LOADED with meaty flavour and a buttery-tender texture.
Flank Steak
This highly marbled Wagyu beef cut cooks up deliciously on the grill or in a cast iron skillet. Regardless of the method used to prepare our flank steak, you will fall in love with its robust beef flavour and tender bite. It’s uniform size and elongated shape makes slicing a joy. Each steak arrives trimmed and ready to prepare.
Tri-Tip
Tri-Tip is a rare, under-appreciated, and largely unknown cut. Too bad for everyone else, fantastic for you, because we only get two per cow. This ultra-thick roast, cut from the bottom of the sirloin, is nicely marbled and can be prepared many ways. Roast it, Grill it slow. Cube it for kebabs. Or slice it into steaks – grill or sear.
Flap Meat (Bavette)
Wagyu bavette is a monumental boneless cut. It’s a highly flavourful flat cut of beef that is taken from the inner surface of the sirloin, the same area that the tri-tip is cut from Sometimes the bavette is called the sirloin flap. Often compared to the skirt and flank steaks, the versatility of the bavette makes it a chef’s favourite. When grilled, broiled, or pan-seared, the sirloin bavette is a juicy, delicious steak.
Karubi Short Plate
The plate steak originates from the Navel end of the Brisket and is called as such as it is the rib plate that is deboned and sliced into portions, much the same as a short rib slice. Extremely good marbling results in a buttery, juicy rich flavoured piece of meat. Remembering this piece of meat is traditionally roasted or stewed. it can also be done slowly over coals with coarse salt and pepper to tails.
Inside Skirt
Skirt Steak cut has a nice big amount of fat riddling the meat; add to that the incredible marbling typical of Wagyu beef, and this cut delivery huge wallop of buttery flavour. Not as tender as loin steak cuts, a Wagyu Skirt Steak has loads more tenderness than any regular steak.
Rib Cap (Nevada)
We tribute our name for this cut to the University of Nevada in the States where food scientists first named it. Like a diamond in the rough, the Nevada Steak is juicy, tender and well marbled. The petite slice of beef is ideal for grilling or hot BBQ. This small, quarter-moon shaped slice of beef has taste, juiciness and flavour. Slice thinly after cooking and share between two.
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