Round Steak

Round steak doesn't have the marble-veined luxury of a ribeye, and yeah, it's tougher, but that's exactly why it costs less than half the price and why it deserves a spot in your rotation. This is the cut that actually tastes like beef without the premium price tag.

We only get Round Steak from our farm-bred American Wagyu cattle finished on grain and dry-aged for two weeks. That means you're getting richness and tenderness you won't find in standard Round. Slice it thin against the grain for stir-fry or fajitas. Marinate it for 4–6 hours, and it'll surprise you on a hot grill. Braise it low and slow, and it becomes something special. It's versatile in ways a premium steak can't be.

Grain-finished American Wagyu, dry-aged for two weeks, individually packaged, vacuum sealed, and flash frozen to keep it perfect.