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Category: Rounds

Eye Of Round

Wagyu Eye of Round cut, cylindrical shape, impeccably trimmed, surrounded by shallots and garnishing, highlighting lean meat and marbling for gourmet culinary applications.

Compact, cylindrical, and impeccably trimmed, the Wagyu Eye of Round turns a traditionally functional cut into a vehicle for clean flavor and sophisticated execution. Though naturally lean, the gentle Wagyu marbling adds just enough richness to enhance moisture and texture, making it ideal for precise applications like roulade, tataki, or cold-smoked presentations. For chefs crafting […]

Outside Round Flat

Wagyu Outside Round Flat cut with gentle marbling and seasoning, showcasing its lean structure and culinary potential against a dark background.

Taken from the exterior of the round primal, the Wagyu Outside Round Flat is a long, muscle revered for its structural integrity and lean, articulate character. Though inherently modest in fat, the Wagyu influence introduces a gentle marbling that enhances moisture and delivers a surprisingly refined finish. For chefs designing sophisticated roasts, delicate cold slices, […]

Top Inside Round Cap Off

Wagyu Top Inside Round Cap Off cut, surrounded by red onions and fresh parsley, showcasing the lean, marbled beef ideal for gourmet culinary applications.

Cut from the inside of the round primal and expertly trimmed, this lean, structured muscle is built for chefs who value control, yield, and elevated simplicity. Its fine grain makes it ideal for slow roasting, cold slicing, or sous vide preparations, while the gentle Wagyu marbling brings subtle richness to an otherwise clean profile. With […]

Knuckle

Boneless Wagyu knuckle cut showcasing lean structure and delicate marbling on a dark surface, emphasizing refined quality for gourmet culinary applications.

Cut from the round primal just beneath the sirloin, the Boneless Wagyu Knuckle is a refined, multi-muscle cut that combines lean structure with unexpected elegance. It delivers a clean, focused flavor and a firm, deliberate bite, elevated by the delicate marbling unique to Wagyu. For chefs who prize versatility, yield, and disciplined presentation, this cut […]

Bone In Steamship Round

Wagyu Steamship Round cut, showcasing marbling and texture, surrounded by colorful vegetables including peppers and carrots, against a dark background.

A showstopping cut from the hindquarter, the Wagyu Steamship Round offers commanding presence and exceptional yield, ideal for large-format presentations and carving station service. Despite its leaner profile, the Wagyu genetics infuse the cut with refined marbling, enhancing moisture retention and elevating the texture to something far beyond traditional round. For chefs seeking a grand-scale […]

Bone In Hindshank

Bone-In Wagyu Hindshank showcasing dense muscle and marbled fat, ideal for slow cooking and rich flavor enhancement.

Cut from the upper hind leg, the Bone-In Wagyu Hindshank is a collagen-rich, slow-cooking masterpiece that transforms with time, heat, and technique. Dense muscle wrapped around a marrow-filled bone delivers bold, concentrated flavor and a silken, gelatinous texture as the connective tissue melts into deeply savory richness. Ideal for chefs crafting elevated braises, reductions, or […]