26 © 2017 2019 RIBEYE STEAKS Approx. 12oz A quintessential high-end steak, wagyu ribeyes are a striking showcase of the incredible intra-muscular fat marbling for which this breed is renowned. With a robust and intensely beefy flavor, the marbling gives this steak cut a true melt-in-your-mouth quality. BUTCHER INFORMATION: Cut from the Rib primal. ½” tail, ⅛” trim. COOKING/PLATING TIPS: Ribeye steaks can be grilled, broiled or pan-roasted. This steak is best simply seasoned (just salt & pepper) and served without a sauce to show off their bold flavor. MENU TYPE: High Price Point. This is a classic cut for steakhouses & fine dining menus enhanced by the wagyu breed, flavor & performance. NEW YORK STRIP STEAKS, C/C Approx. 12oz An iconic steakhouse cut, this meaty favorite is taken to a new level with extra flavor and tenderness thanks to the wagyu marbling. While this steak tends to be milder, the wagyu flavor profile makes these striploin steaks less mild than conventional beef NY strips, so they can be prepared & served with or without sauces. BUTCHER INFORMATION: Cut from the Loin primal. Center-cut, ½” tail, ⅛” trim. COOKING/PLATING TIPS: Strip steaks can be grilled, pan-roasted or broiled. They’re often served with sauces (such as a red wine & shallot reduction or a peppercorn cream sauce) that allow chefs to express their creativity & the restaurant’s personality. Because of the bolder flavor & marbling of wagyu, however, these steaks don’t require a sauce. MENU TYPE: High Price Point. Excellent on fine dining, steakhouse and some bistro or contemporary American menus. FILET MIGNON TENDERLOIN STEAKS Approx. 8oz Buttery soft, the filet mignon is cut from the tenderloin — the most tender part of the entire steer. Tenderloin meat also tends to be leaner and the flavor is milder than other premium steakhouse cuts (like ribeyes or strip steaks). Wagyu filet mignons, however, are both more flavorful & more tender than those from conventional beef. BUTCHER INFORMATION: Cut from the Tenderloin. End to end, chain off. COOKING/PLATING TIPS: Since tenderloin steaks tend to be mildly flavored, they are traditionally paired with sauces. Filet mignons can be pan-roasted, broiled or grilled. MENU TYPE: High Price Point. Filet mignon steaks are a top-of-the menu cut ideal for steakhouses, fine dining and bistro menus.