Santa Fe Sampler - Fresh Wagyu
2 - Fajita meat
2 - Flank Steak
2 - Flat Iron
2 - Short Rib Boneless
2 - Tenderlion
3 - New York Strip
3 - Ribeye
5 - Top Sirloin
20 - Hamburge
Wagyu Beef Inside Skirt Steak Inside skirt comes from the flank—it's narrower and thinner than the outside skirt and comes with the membrane removed. Known for its robust flavor profile. Rich flavor with a loose grain and abundant intramuscular fat. Marinate and grill hot for fajitas or use for stir-fry. Perfect for grilling and searing. Texture picks up marinates and seasonings.
Lean and flavorful, and should be thinly sliced against the grain when carving. An ideal choice to marinate.
Second in tenderness to the tenderloin steak, the flat iron is well-marbled, richly flavored and juicy. Best when cooked to no more than medium doneness.
With all their flavorful, well-marbled meat, short ribs seem perfect for the grill.
The most tender beef cut. Lean yet succulent and elegant. Melt-in-your-mouth texture, subtle flavor and compact shape. With its rich marbling of fat, is the most tender cut of beef there is, a renownd favorite.
Our Boneless Wagyu New York Strip are impeccably marbled. With a generous 1 1/4 inches of strip steak perfection. These steaks have incredible flavor and look geat on the grill.
Because of excellent marbling of the meat, this cut of beef it is loaded with flavor and remains tender during most any cooking process. This steak is best grilled or broiled and will remain tender up to medium though it is still good at medium well. Because of the excellent flavor, the Rib-Eye Steak does not require much in the way of seasoning above salting.
Sirloin Steak One of the most versatile cuts of beef, Sirloin has the rich flavor profile of a roast with the texture of a Steak. It is cut from the hip area, close to the round primal cut, and works well as a grilled steak, or cubed and used in a stew or soup.
