Snake River Farms American Wagyu steaks are intensely marbled and rich with flavor. Another reason they taste so good is because we cut them thick. You’ll notice most of our steaks measure at least 1.5 inches thick.


A thicker steak furnishes sufficient size to sear each side using high heat without overcooking the interior. A lower internal temperature showcases the flavor and character of a high-quality steak.

Culinary experts recommend a reverse sear for a perfect steak — cooking at a low temperature to reach perfect doneness, then finishing at high heat for a delicious, crackly brown crust. A great reverse sear is next to impossible to execute when working with a thin steak.


The size of a steak is easily measured in ounces, but it’s important to know how thick it is cut. Thickness gives a complete picture of a steak’s quality.

If a thick steak is more appealing, why are steaks often cut thin? For many online sellers, it’s simple economics. A thin cut produces more steaks that can be sold at a lower price.


Steaks are frequently sold based on a specific weight. For some premium cuts like ribeyes, this produces steaks of varying thickness. Steaks are cut from sections of beef called subprimals that taper from end to end. Steaks of equal weight will be thinner on the wide end and thicker on the narrow end.

Our master butchers cut ribeyes and New York strips to a 1.5-inch specification, which guarantees every steak we ship is of generous proportions.


Better cooking, better tasting, better looking: There’s no question a thick cut is best for a standout steak night. We’ve set the standard high for thick-cut steaks and keep pushing boundaries — just take a look at our new, extra-generous two-bone cowboy cut. With a little practice mastering the reverse sear (check out “The Reverse Sear” article on our website for a tutorial) and a Snake River Farms steak, you can banish the problem of overcooked cuts forever.