As a steak lover, I must say this has become one of my favorite cuts. In the last year I must have ordered close to twenty. A perfect size for a BBQ gathering with a taste no one will forget. Salt brine overnight, hot flames for the sear, low and indirect heat for the temp. Slice it open and BAM!

All things I love about a great butcher's cut skirt steak! You don't need a ribeye to get the job done, especially when you want to mix things up and get that rich, beefy flavor for Carne Asada."

This was my first wagyu brisket and it was the best I have ever had. Turned out better than perfect. I am not a Grand Champion yet but I am king of the culdesac. Looking forward to the next one.

A tomahawk steak is every steak lover’s dream. The first time a tomahawk steak was put down in front of me I was filled with a sense of wonder and joy – that first bite was so juicy, meaty, and delicious, it’s like all my dreams came true. For real, it really was that magical.

I've ordered theses multiple times and they're amazing. Strongly recommend if you're ordering to serve a group. The consistency of the cuts is exactly what you hope for.

Dry-aged cuts take time and expertise, and their cost reflects it, but now, there’s a way to add that ultra-savory, complex flavor to any cut you buy: Chef’s Gold.