Quick Fix

Craving a steakhouse dinner and don’t have the time to fuss at the grill for hours. These smaller cuts are designed for that quick fix for your next carnivore craving. Perfect for quick defrosting, each selection will cook up in a jiffy, and still deliver the indulgent quality of Prime Grass-fed Wagyu beef.

Purchase Theme

Petit Tender

Approx .5 lb each

The petite tender is nicknamed butcher’s steak because it requires some skill to extract, and is (deservedly) popular among true beef aficionados. This lean, juicy cut looks like a small tenderloin, and tastes like one, too.


Zabuton Slices

1/4" slices, 1 lb package

Considered one of the most coveted pieces of Wagyu beef in Japan. “Zabuton” means cushion in Japanese referencing the small square cushion shape of this cut. This tender and well marbled cut is traditionally served in soups or on a hibachi or hot salt block and served with an assortment of dipping sauces.


Flat Iron Steak

2, Approx 6 oz each

Grilled or pan seared quickly and served simply this cut is a quick and delicious dinner that will deliver the perfect setting to open a worthy bottle of hearty Cabernet Sauvignon.


Sirloin Tip Steak

2, 12 oz each

The word “sirloin” originates from the Middle French surlonge, with sur meaning “over” and longe meaning “loin.” Sliced from the top sirloin butt subprimal cut, these top sirloin steaks really are the jewel in the crown of the sirloin primal.


Tenderloin Tails

1, 8 oz filet

The crown jewel of beef, the tenderloin sits beneath the ribs along the backbone and is prized for its fine grain, and tender bite. Also known as the Filet Mignon, these steaks come from the peeled tenderloin with the side chain removed and then cut into steaks.

$150  |  AVAILABLE

Stir Fry Strips

1/2” thick slices, 1 lb/pkg

Having a stash of good beef already cut for stir fries or stroganoffs is a great way to make a delicious dinner quickly.


Top Sirloin Steak

2, 8 oz each

Also called coulotte steak, the top sirloin steak is from the triangular muscle (biceps femoris) that crowns the top sirloin. Juicy, meaty, and tender, the sirloin cap really has everything you want in a steak.


Chuck Eye Steaks

2, 12 oz each

Cut from the head of the ribeye in the animal’s shoulder area, chuck eye steaks are fast becoming the new hanger steak.Their rich, beefy flavor and moderate tenderness make a great substitute for ribeye at half the cost.