F1 Wagyu Boneless Ribeye – a generous 1.25" thick cut weighing 18-20 oz. This premium 50/50 Japanese Wagyu-Angus cross boasts intense marbling, delivering explosive juiciness, buttery richness, and bold flavor in every bite. Perfectly portioned for sharing or indulgence—sear to medium-rare for a melt-in-your-mouth masterpiece.

A lean yet beautifully marbled 1" thick cut weighing 14-16 oz. This premium 50/50 Japanese Wagyu-Angus cross offers exceptional tenderness, rich intramuscular fat, and juicy depth that's more robust than richer cuts. Grill or pan-sear to medium-rare for a perfect balance of char and buttery succulence—ideal for everyday indulgence.

The filet (or filet mignon) is cut from the tenderloin, the most tender part of the cow (it gets little exercise). In standard beef, filets are lean and mild; in Wagyu, even this lean cut develops significant intramuscular fat (marbling), making F1 versions extraordinarily soft and flavorful compared to regular filet mignon.

Indulge in our premium F1 Wagyu New York Strip Steak – a 50/50 cross of pure Japanese Wagyu and Angus. This classic cut delivers exceptional tenderness with rich, buttery marbling, and bold beefy flavor. Grill or sear to medium-rare for a melt-in-your-mouth experience that's ideal for steak lovers

Discover the Delmonico Steak – a massive 18 oz boneless cut, hand-trimmed to an impressive 2" thick from the end of the rib roll and chuck primal. This "poor man's ribeye" is a boneless cut from the rib-end of the chuck eye roll. Richly marbled with a juicy fat cap, it's perfect grilled or seared to medium-rare—delivering steakhouse quality with rustic depth and value

Premium 80/20 F1 Wagyu ground beef, all-natural, hormone-free. Grass-fed and grain-finished for exceptional marbling, rich buttery flavor, and melt-in-your-mouth tenderness. Convenient 1 lb vacuum-sealed packages, perfect for juicy burgers, tacos, or everyday meals. Farm-fresh, delivered straight to your door.

The Flat Iron steak is a specific cut of beef from the shoulder (chuck primal) of the cow, specifically the infraspinatus muscle in the top blade area. Perfectly versatile: grill, pan-sear, or broil to medium-rare for ultimate juiciness. Elevate any meal with this juicy, flavor-packed steak!

Premium F1 crossbred Wagyu short ribs (50% Wagyu genetics) packed with insane marbling for unbelievable beefy flavor and buttery, fall-apart tenderness. Thick, meaty plates with perfect bone-to-meat ratio – the ultimate choice for Korean galbi, braised short rib, low-and-slow BBQ, or restaurant-quality stews. Luxurious Wagyu taste and texture at a price that actually makes sense.

Premium F1 crossbred Wagyu beef back ribs (50% Wagyu genetics) deliver exceptional marbling for rich, buttery flavor and fall-off-the-bone tenderness. Cut from the rib section near the spine (remaining after prime rib/ribeye trimming), these leaner-yet-flavorful ribs shine when slow-smoked, braised, or grilled low-and-slow. Ideal for BBQ enthusiasts

Premium F1 crossbred Wagyu chuck short ribs (50% Wagyu genetics) boast intense marbling for deep, beefy flavor and melt-in-your-mouth tenderness. Cut from the flavorful chuck primal with generous meat and bone, these robust ribs excel in low-and-slow cooking—braised, smoked, or grilled—for ultimate succulence. Perfect for hearty dishes like Korean galbi, BBQ feasts, or rich stews, delivering luxurious Wagyu richness at exceptional value.

This triangular cut from the bottom sirloin delivers exceptional marbling for a rich, buttery flavor and superior tenderness. Lean yet juicy, it’s perfect for grilling, roasting, or smoking.

Transform your barbecue with our premium F1 Wagyu Brisket – a full 14 lb whole packer cut from the brisket primal. This 50/50 Japanese Wagyu-Angus cross features extraordinary fine marbling, infusing the traditionally lean brisket with buttery richness, unmatched tenderness, and deep, beefy flavor. Low-and-slow smoke to perfection for juicy, melt-in-your-mouth slices with an epic bark—ideal for competitions, holidays, or unforgettable gatherings.

Indulge in the butcher's secret: our premium F1 Wagyu Bavette (sirloin flap steak), from the bottom sirloin, specifically the “flap” muscle, located near the flank and the lower chest/abdominal are of the cow. Also called the “flap steak”, it’s known as the “butcher’s cut” because butchers often kept it for themselves due to its rich flavor. Richer than flank, perfect for high-heat grilling, searing, or marinating—ideal for fajitas, tacos, stir-fries, or sliced thin against the grain for melt-in-your-mouth results.

Picanha (pronounced pee-kahn-yah), characterized by a thick fat cap that renders during cooking, keeping the meat juicy and tender. It's a triangular cut from the top of the sirloin, often cooked as a roast, smoked like a brisket, or cut into steaks

At 26-30 oz (approximately 1.6-1.9 lbs.), this generously sized, lean-yet-finely marbled cut hails from the steer’s abdominal muscles, boasting fine intramuscular fat that melts into surprising richness during cooking. Ideal for high-heat grilling or pan-searing to medium-rare (internal 130-135°F).

Bring bold, intense flavor to your grill with our F1 Wagyu Skirt Steak – a generous 16-20 oz cut from the plate primal, located on the cows underside, near the diaphragm, below the ribs and between the brisket and flank. This premium 50/50 Japanese Wagyu-Angus cross elevates the classic fajita favorite with exquisite fine marbling, delivering explosive beefy taste, juicy tenderness, and buttery richness when sliced against the grain. Marinate briefly and sear hot for perfect tacos, fajitas, or stir-fry.

Experience bold, hearty flavor with our F1 Wagyu Chuck Steak – a robust 1" thick cut weighing 10-12 oz from the flavorful shoulder primal. This premium 50/50 Japanese Wagyu-Angus cross transforms the classic chuck with exquisite fine marbling, adding buttery richness and tenderness. Ideal for braising, grilling, or slow-cooking to unlock juicy, melt-in-your-mouth perfection at an exceptional value.

Elevate lean steak to new heights with our F1 Wagyu Round Tip Steak – a generous 1" thick cut weighing 16-18 oz from the flavorful sirloin tip (knuckle), or round primal. This premium 50/50 Japanese Wagyu-Angus cross infuses fine marbling into a naturally lean primal, delivering surprising tenderness. Slice for stir-fry, grill, or roast to medium-rare for versatile, everyday luxury that's healthier yet indulgent.

F1 Wagyu × Angus | High Plains Texas Raised All-natural • No hormones • Grain-finished, precision-cut, vacuum-sealed, flash-frozen, clearly labeled.

What you get:

• 2 NY Strip steaks (16oz each)

• 2 Sirloin steaks (16oz each)

• 2 Delmonico Steak (18 oz each)

• 1 Flat Iron steaks (10-12 oz each)

• 10 packages of ground beef (1 lb. each)

F1 Wagyu × Angus | High Plains Texas Raised All-natural • No hormones • Grain-finished, precision-cut, vacuum-sealed, flash-frozen, clearly labeled.

What you get:

• 2 Ribeye steaks (18-20 oz each)

• 2 NY Strip steaks (appx 16 oz each)

• 2 Filet steaks (6-7 oz each)

• 1 Tri Tip (2-3 lb)

• 15 packages of ground beef (1 lb. packages)

F1 Wagyu × Angus | High Plains Texas Raised All-natural • No hormones • Grain-finished, precision-cut, vacuum-sealed, flash-frozen, clearly labeled.

What you get:

• 4 Ribeye steaks (18-20 oz each)

• 4 NY Strip steaks (16 oz each)

• 2 Sirloin steaks (16 oz each)

• 1 Short Ribs (3 lb)

• 20 (1 lb. packages) ground beef

A half (one complete side) of our Texas High Plains F1 Wagyu is the ultimate freezer-filler for families who want luxury beef at real-world pricing. Approximately 270-300 lbs. of beef. Genetics: 50% Fullblood Wagyu × 50% premium Angus. No hormones, all-natural, grass-developed, long grain-finished.

$150 Deposit to secure your half. Your half will be weighed, and you will be contacted with the total price.

What you get:

Premium Steaks

• Tenderloin Filets – 9

• New York Strip Steaks – 13

• Boneless Ribeye Steaks – 13

• Delmonico (Chuck Eye) Steaks – 2

• Sirloin Club Steaks – 7

• Denver Steaks – 4

• Flat Iron Steaks – 2

• Round Tip Steaks – 5

South American & Specialty Cuts

• Tri-Tip Roast/Steaks – 1

• Picanha (Coulotte) – 1

• Flank Steak – 1

• Skirt Steaks (inside & outside) – 2

• Bavette (Sirloin Flap) – 1

Ribs & Slow-Cook Cuts

• Whole Packer Brisket – 1 (12–16 lbs average)

• Beef Back Ribs – 1 full rack

• English-Style Short Ribs – 2 packages

• Chuck Short Ribs – 1 package

Ground Beef

• Premium 80/20 Ground Beef – 150-180 one-pound packages