Loin Set
Strip-Loin (Sirloin)
The Strip-loin is one of the top prime beef cuts. Notably tender, juicy and flavourful this steak is cut from the section of the loin between the Ribeye and the Rump. On the Wagyu it is highly marbled and extremely sought after. The Strip-loin is a perfectly consistent and uniform cut which is perfect for steaks grilled hot on a flat surface until medium rare. This is the one of the most exclusive cuts of Wagyu.
Tenderloin (Fillet)
The Tenderloin or Fillet is always the most sought after cut of beef. As an internal and non working muscle, it is extremely tender and free from subcutaneous fat. A Wagyu Tenderloin has distinctive marbling of healthy, monounsaturated fat, making it wonderfully rich. Perfect for steak medallions, a whole roast and the most incredible carpaccio.
Cube-Roll (Ribeye)
Cut from the 5th to the 12th rib of the loin, the Ribeye is the top shelf beef cut. Eaten consciously, one will pick up differences in flavour and texture between the separate muscles in the ribeye. Highly marbled, butter soft and richly flavoured, eating a Wagyu ribeye is an exclusive and unforgettable culinary experience.
Bone-In Tomahawk
Tomahawk is the “French trimmed” lamb cutlet of beef! The ribeye left on the bone. Besides giving the ribeye magnificent presentation, the bone seals in moisture and enhances flavour during cooking. Highly marbled, butter soft and richly flavoured, the ribeye is the top shelf beef cut. Eaten consciously, one will pick up differences in flavour and texture between the separate muscles in the ribeye. The Tomahawk is massive and a beautiful thing to be presented on a platter and shared.
Bone-In Short-Loin (Club Steak)
The Bone in Short loin is the Strip-loin on the bone. The bone seals in moisture and enhances flavour during cooking. Notably tender, juicy and flavourful this steak is cut from the section of the loin between the Ribeye and the Rump. On the Wagyu it is highly marbled and extremely sought after. A perfectly consistent and uniform cut which is perfect for steaks grilled hot on a flat surface until medium rare. This is the one of the most exclusive cuts of Wagyu.
Bone-In Ribeye
The ribeye left on the bone. Besides giving the ribeye magnificent presentation, the bone seals in moisture and enhances flavour during cooking. Highly marbled, butter soft and richly flavoured, the ribeye is the top shelf beef cut. Eaten consciously, one will pick up differences in flavour and texture between the separate muscles in the ribeye.
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