Everyone loves the charred edges and smokey quality of grilled meats, and when those tasty characteristics are paired with the amazing qualities of premium Wagyu, you’re in for a truly special treat. Offering a meat-eating experience unlike any other, Wagyu's already delectable traits are shown off at their best when grilled. Below we offer a selection of our favorite Wagyu beef cuts. From rib eyes and NY strips to skirt steaks and t-bones, we’ve got a great selection of all the classics.
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The strip steak, also commonly referred to as the New York Strip, is an especially good cut for the grill. On the spectrum of fat content, Wagyu strip steaks fall somewhere in the middle between a tenderloin and a ribeye. When it comes to Wagyu beef, the strip is home to some of the most dense and delicate veins of marbling, enhancing the already fantastic qualities in this specialty meat. The perfect choice for the grill, the strip has exterior fat, which can easily be removed, while keeping the excellent marbling within, this helps avoid flareups on the grill while maintaining that rich, juicy flavor we love. Often referred to as the ‘beefiest’ wagyu steak available, the Ribeye is well-marbled and tender with a layer of fat surrounding its exterior. As the steak cooks, this fat melts and imbues this portion with a bold, beefy flavor that makes it a favorite among all who try it. What lineup of grilled meat would be complete without mentioning the skirt steak? This boneless cut is renowned for its flavor, and when prepared correctly, its tender bite. Thanks to Wagyu’s natural marbling these skirt steaks are especially juicy. Still benefiting from a marinade prior to cooking to help the tougher muscle fibers break down, cook your Wagyu skirt steak over high heat for both medium-rare full-bodied steak and caramelized crispy edges.