The Cuts

Know every cut.

A whole F1 Wagyu animal is more than steaks — it's a freezer full of premium beef, primal by primal. Here's a plain-spoken guide to what you get, what it tastes like, and how to cook every piece.

Ribeye★ NY Strip★ Filet Mignon★ Brisket★ Short Ribs★ Flat Iron★

The Map

Where every cut comes from.

Beef is broken down into eight major primal regions. Hover any region to highlight it — then scroll down for the popular cuts each one yields.

Beef primal regions Chuck Rib Loin Sirloin Round Brisket Plate Flank Shank Shank

Hover or tap a region above to see what it's known for.

The Breakdown

Every primal, every cut.

Organized the way a butcher works — primal by primal. Each card lists the popular cuts you'll find in your share, a quick description, and the cooking method it's built for.

Primal 01

Chuck

The hard-working shoulder. Big, beefy flavor and a workhorse for roasts, braises, and the best ground beef you'll ever taste.

Chuck Roast

Low & slow

Pot-roast classic — braises down to fork-tender, deeply savory comfort.

Flat Iron

Grill

Surprisingly tender, well-marbled steak — a hidden-gem grill cut.

Denver

Sear

Rich, buttery, and beefy — quick hot-sear steak from the under-blade.

Ground Beef

Any

Wagyu-marbled grind for burgers, meatballs, chili, and weeknight everything.

Primal 02

Rib

The crown jewel. Where Wagyu marbling shines brightest — luxurious, tender, and built for a celebration.

Ribeye

Sear

The marbling king — juicy, decadent, and the steak Wagyu was made for.

Tomahawk

Grill

A ribeye on the bone — showstopping presentation, reverse-sear ready.

Prime Rib Roast

Roast

The holiday centerpiece — slow-roasted to a rosy, melting medium-rare.

Short Ribs

Low & slow

Braise them low until the meat falls off the bone into rich, glossy sauce.

Primal 03

Loin / Short Loin

The tenderest real estate on the animal. Home to the steakhouse heavy-hitters — strip, filet, and the bone-in legends.

NY Strip

Sear

Firm bite, bold flavor, clean marbling — the all-business steakhouse strip.

Filet Mignon

Sear

From the tenderloin — buttery, lean, and so tender it cuts like silk.

T-Bone

Grill

Strip and tenderloin on one bone — two great steaks in a single cut.

Porterhouse

Grill

A king-size T-bone with a generous filet — built to share, or not.

Primal 04

Sirloin

The everyday workhorse steak — leaner than the loin, full of flavor, and the smart pick for weeknight grilling.

Top Sirloin

Grill

Lean, hearty, and versatile — a dependable, affordable everyday steak.

Tri-Tip

Grill

A West-Coast favorite — roast whole, then slice thin against the grain.

Picanha

Sear

Cap of sirloin with a fat lid — the Brazilian churrasco showpiece.

Sirloin Tip Roast

Roast

Lean roast that carves into tender slices — great for Sunday dinner.

Primal 05

Round

The lean rear leg. Honest, economical cuts that reward a slow roast — and make exceptional deli-style roast beef and jerky.

Sirloin Tip

Roast

Lean and tender for its price — roast whole or slice into stir-fry strips.

Rump Roast

Low & slow

Robust and beefy — braise or pot-roast for tender, sliceable results.

Eye of Round

Roast

Ultra-lean — roast rare and slice paper-thin for the best roast beef sandwiches.

Round Steak

Low & slow

The cut for cube steak, Swiss steak, and slow-simmered comfort food.

Primal 06

Brisket & Plate

The low-and-slow soul of Texas barbecue, plus the bold, beefy belly cuts that take a marinade and a hot fire like champions.

Brisket

Low & slow

The Texas icon — smoke it for hours into a smoky, melting, bark-crusted feast.

Skirt Steak

Sear

Loose-grained and intensely beefy — the gold standard for fajitas and tacos.

Flank Steak

Grill

Lean and flavorful — marinate, grill hot, and slice thin across the grain.

Plate Short Ribs

Low & slow

Meaty "beef ribs" — smoke or braise into rich, fall-apart indulgence.

What's In Your Share

Roughly what you'll take home.

Every share is custom-cut to your sheet, so the exact mix is up to you. Here's a typical breakdown of steaks, roasts, and ground across each size.

Quarter

≈ 85–110 lbs

Finished, packaged beef

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  • ✓ ≈ 30–40% steaks (ribeye, strip, sirloin, filet)
  • ✓ ≈ 30% roasts (chuck, round, rump)
  • ✓ ≈ 30–40% ground & stew

Best for couples & small families

Request a Quarter
Most popular

Half

≈ 170–220 lbs

Finished, packaged beef

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  • ✓ Full range of premium steaks
  • ✓ A freezer's worth of roasts & ribs
  • ✓ 50–70 lbs of Wagyu ground beef

Best value per pound

Request a Half

Whole

≈ 350–440 lbs

Finished, packaged beef

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  • ✓ Every cut the animal offers
  • ✓ Both briskets, all the short ribs
  • ✓ 100+ lbs of ground beef

For serious freezers & gatherings

Request a Whole

Note: finished weight runs roughly 60–65% of hanging weight after aging, trimming, and deboning. Your custom cut sheet decides the final balance of steaks, roasts, and ground.

Ready when you are

Now pick your share and fill the freezer.

You know the cuts. Tell us which share fits your kitchen and we'll handle availability, pricing, and a custom cut sheet built around how you cook.

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