Our American Wagyu steaks are elevated compared to conventional sirloins and have superior flavor and texture. Each sirloin is lean with moderate beef flavor and a satisfying firm bite. We cut our sirloins from the large boneless section of the top sirloin, considered to be superior to the bottom sirloin. This classic Wagyu steak works well with marinades and is the perfect candidate for a midweek steak night.
Perfect for: Weeknight meals. Cut from the sirloin sub primal, it is lean with the perfect hint of sweet wagyu flavor. Our 6 oz., 8 oz. or 10 oz. cuts are each cut to impress at 2 inches thick. SRF Black Grade marbling is significantly higher than USDA Prime.
Beef Grading 101
This steak is American Wagyu Black Grade, rated 6 to 8 on the Japanese Beef Marbling Score (BMS)
Beef sold in the U.S. is graded by the United States Department of Agriculture (USDA). There are eight total grades and the top grade is USDA Prime.
All Snake River Farms American Wagyu beef grades above Prime. Special breeds of cattle like Japanese Wagyu are capable of producing marbling beyond their American counterparts. To grade this high level of marbling, we adopted the Japanese Beef Marbling Score.
Using BMS, beef marbling is measured on a scale from 1 to 12, with a 1 being Select beef and a 12 being the highest level of marbling possible.
BMS 4 to 5 USDA Prime
BMS 6 to 8 SRF Black Grade
BMS 9+ SRF Gold Grade
The sirloin, part of the loin primal, is located between the short loin and round at the top and back end of the animal. The sirloin contains top and bottom sections. Our sirloin filets are cut from the top sirloin butt, specifically the gluteous medius muscle.
Fast fact: The name sirloin comes from the Middle English surloine, which was derived from the French word surlonge, meaning “above the loin.”