The perfect way to get to know Wagyu – the rich and decadently marbled grade of beef from our domestic “Kobe-style” cattle. Melt-in-your mouth tender, our Wagyu Sirloins offer a smaller and less-expensive way to try out this exquisite delicacy.
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Technically a sub-primal, the Sirloin is the hip section of the cattle, located behind the Short Loin and in front of the Round. Cut from the middle section of this large sub-primal, the Sirloin is a well-rounded piece of steak. Less expensive than Ribeyes, Strips and Filets, it’s considered a great value steak because it still delivers a nice balance of satisfying flavor and tenderness.
There are fewer than 5,000 cattle from the original Japanese bloodlines. It’s from this select stock that we source our Wagyu beef. Raised on a small family farm in Ohio under the watchful care of the ranchers, these cattle spend their days grazing in all-natural pastures until they’re about 16 months old, when they switch to a diet of all-vegetarian high-moisture grains. The best of genetics combine with the advanced practices of holistic cattle ranching, resulting in a marbled beef experience that is second to none.