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Braising
Beef Tongue | Kosher | 100% Fullblood American Wagyu Beef
$62.50 Read moreBeef Tounge is a classic Eastern European delicacy; Tender and richly flavored, they’re perfect for braised dishes or pickling.
Sourced from the shoulder area, the Petite Tender is a smaller, yet exceedingly tender cut. With 100% Fullblood Wagyu genetics, it’s a premium option for those seeking a less fatty but flavorful steak. Best when grilled or broiled to medium-rare.
Savor the meaty, robust flavor of our Kosher F1 American Wagyu Beef Korean Short Ribs, meticulously farmed and produced from cattle with a 50% Wagyu and 50% Angus genetic makeup. These Korean Short Ribs come from the plate section, offering a perfect balance of marbling and meatiness. The F1 American Wagyu provides a delightful texture, making it a superb choice for Korean BBQ, pan-searing, or marinating in your favorite sauce. Expertly trimmed and thinly sliced, these ribs are ready to be cooked to perfection. Our beef is certified Kosher by the Star-K, adhering to strict dietary guidelines and ensuring the highest quality standards for an extraordinary dining experience.
Beef Tounge is a classic Eastern European delicacy; Tender and richly flavored, they’re perfect for braised dishes or pickling.
Cut from the facial muscles of the cow, Beef Cheek is incredibly flavorful and tender when prepared correctly. The 100% Fullblood Wagyu genetics make it ideal for slow-cooking methods like braising to achieve a melt-in-the-mouth texture.
This brisket is wonderfully marbled and is rendered juicy due to its high fat ratio. Perfect for when you’re in the mood for a mouthwatering, slow-cooked meal that’s both delicious and easy to throw together. Beautiful marbling is what makes this brisket so juicy. It has a high fat content, which means it’s the perfect cut for slow-cooking or smoking.
Cut from the upper shoulder, the Chuck Eye Steak is often referred to as the “poor man’s ribeye” due to its similar flavor profile. It features a blend of 50% Wagyu and 50% Angus genetics for balanced marbling and flavor. This cut is perfect for grilling or pan-searing and is best enjoyed medium-rare to medium to maximize its natural juiciness.
Fullblood Wagyu beef back ribs are cut from the part of the rib closest to the spine. A delicious piece of beef, these ribs offer a juicy, tender, and flavorful alternative to traditional beef ribs.
Chuck Eye Roast is a large cut from the Chuck Primal. It yields cuts known for their rich, beefy flavor. this cut is the continuation of the Ribeye muscle to the neck chain. This cut is great for slow-cooking, braising, or even smoking. Also this roast can be cut into steaks and cooked on a grill or broiled on high heat til medium rare, cut thinly and serve.
Chuck Short Ribs are one of our favorite cuts of meat, these ribs are loved for their richness and tenderness. These Short Ribs are the continuation of the Denver steak or French Roast over the Chuck rib bones. These are great when cooked low and slow on a smoker, grill or oven.
Located near the upper portion of the shoulder blade, the Shoulder Steak offers a leaner option with a robust flavor profile. It includes 50% Wagyu and 50% Angus genetics for a well-rounded eating experience. This versatile cut is well-suited for grilling, broiling, or slow-cooking in stews and braised dishes.
Sourced from the lower belly, Hanger Steak is a unique cut known for its strong beefy flavor. The 100% Fullblood Wagyu genetics promise a tender and juicy outcome. Best when grilled or broiled to medium-rare.
Beef oxtail is a cut of beef from the tail of the animal. It is perfect for making dishes such as beef stew and stock. It tastes best when slowly cooked at a low temperature to bring out all of its flavors.