Wagyu Bavette Dry Aged and actual weights may vary

and actual weights may vary +/-

Each ribeye filet is hand trimmed to remove excess fat and tender sinew leaving just the premium center eye with a fine grain and smooth texture

a thick-cut ribeye with a shorter bone for another tasty option

The ribeye is the most marbled cut

Our Kurobuta baby back ribs are smaller than conventional baby back ribs but are juicy and bursting with pork flavor

Wagyu Bavette Dry Aged and actual weights may varyThe bavette known by the less flattering name flap meat is a steak worth exploring. Like skirt steak, the bavette has a pronounced grain and its critical to cut against the grain. Bavette loves high heat so sear on a hot grill or cast iron pan and serve medium rare. This delicious cut loves to be marinated, so feel free to use your personal recipe for a delectable meal. Popular with Asian, Latin American and French chefs because of its rich flavor,