There are many candidates for the most luxurious, most tender, most outrageous cut. But there is only one winner.... Filet Mignon. Velvety soft, unbelievably marbled, decadent Filet Mignon. And our Filet being Wagyu, it’ll be the softest, marble-iest, luxurious-est Filet you’ve eaten. Whether you want to sear it, make it into a Wagyu Wellington, or chop it up for tartare, this is the meat you’ve been waiting for. Enjoy.

Brand new Wagyu fashion! Flank Steak! We’ve never done this one before, but we think you are going to like it. This lean, rich cut is best grilled or seared over high heat. The trick: slice it thin at a bias across the grain. And, of course, enjoy!

You may not know about Chuck Steak. Lucky you! We wish we could be reintroduced to this marvelous cut. But you can only have one first, and this is yours. This sumptuous and deeply marbled cut can be prepared in many ways — high-temp sear on a grill or cast-iron skillet, thin-sliced shabu-shabu — and not lose any of its rich flavor. But to appreciate it in its full glory, we recommend marinating and braising the Chuck for a long time, breaking down all the delicious connective tissue and enjoying it bite by tender bite.

Wagyu Beef Shanks are an investment in time… they take a while to cook right. But… my god… are they ever worth it. Melt-off-the-bone tender, each forkful is the taste equivalent of a heady burgundy sipped on a deep-button-holed Chesterfield sofa in a Mahogany-panelled room in the dead of winter next to a roaring fire during a blizzard. Order these. Trust us. You’ll be saying Shanks for the memories.