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WANGUS

WANGUS (WAGYU / ANGUS CROSS). Marbling leads to the biggest difference between wagyu and Angus: the texture. Because of the heavy marbling in wagyu, the cut of meat is more tender and buttery. And while Angus is still a tender cut, the lack of intramuscular fat marbling creates a cut that won't melt in your mouth the way wagyu does.  Produced with no added hormones and no antibiotics.

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Some items are priced by weight which will appear as an estimated price at time of order. Once those items are weighed and packed, your final charge will reflect the final price based on actual weight.