Handcut Steaks

Kobe Handcut Steaks

Kobe Beef is a prized Japanese delicacy distinguished as a tender, flavorful meat that is well marbled with fat. It is produced from pedigreed Tajima breed cattle.

Kobe Beef must pass a series of requirements and only the highest grades of meat with exceptionally high levels of fat marbling earn the Kobe Beef label, which is a strictly-guarded trademark.

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Wagyu Handcut Steaks

One of the most expensive meats in the world it is derived from Japanese cattle and is superior in flavor and tenderness.

The fat is distributed evenly throughout their muscle (called marbling) which is why Wagyu beef looks pink and tastes so tender.

The Japanese government tightly regulates Wagyu production to protect the value and quality of the meat.

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Dry Aged Angus Handcut Steaks

Dry-aged beef is more tender and flavorful than regular steak. Needless to say the reasons are pretty complex but to put them in layman's terms two things happen.

First, the natural enzymes of the meat breakdown collagen which is the enemy of tenderness. Second, the beef loses about 15% of it's total weight during the process which concentrates the flavor.

The longer it's dry aged the better it tastes.

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Angus Handcut Steaks

The Aberdeen Angus, sometimes simply Angus, is a Scottish breed of small beef cattle. It derives from cattle native to the counties of Aberdeenshire and Angus in north-eastern Scotland.

Since Angus beef has more marbling, the fat is more evenly distributed resulting in juicier and more tender meat than regular beef.

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USDA Prime Handcut Steaks

USDA Prime is the superior grade of commonly available beef with amazing tenderness, juiciness, flavor and fine texture.

That's why Prime is generally featured at the most exclusive upscale steakhouses.

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