Wagyu

AUSTRALIAN WAGYU BEEF
Tenderloin MS 3-9 28# avg.
Strip Loin MS 3-9 B/O 1 Rib
Strip Loin MS 3 or 5+ B/I 1 rib, 2 pc, 43# avg.
Rib eye MS3-9 B/O 7 rib, lip off
Wagyu Rib eye B/I Tomahawk stk (3+) approx 26-40oz, 2/2pk, 9-11#
Wagyu Rib eye B/I Tomahawk stk (5) 28oz or 30oz
Short Ribs B/O (3), 2 pc/5 pk, 18# avg.
Outside Skirts (3) Peeled, 2 pc/5 pk, 21# avg.
Flank Steaks (3), 10 pc, 24# avg.
Chuck Ribs B/O (3), 2 pc/5 pk, 33# avg.
Chuck Tail Flap (3), 2 pc/5 pk, 30# avg.
Hanging Tenders (3), 10 pc, 25 # avg.
Cheek Meat (3), Call for Specs
Top Blade, Flat Iron (3), 5pc, 31# avg.
Coulotte MS 3-5 30# avg.
Tri Tips MS 3-5 30# avg.
Sirloin Flap Meat (3), 5 pc, 30# avg.
Inside Skirts (3) Peeled, 10 pc, 30# avg.
Top Sirloin Cap Off MS3-9 40# avg.
Chuck Eye Roll (3), 2 pc, 30# avg.
Eye of Round MS 3 or 5 30# avg.
Eye of Round (5), 5 pc, 30# avg.
Top Round Cap Off (3), 2 pc, 47# avg.
Brisket 5 Rib Deckle Off MS 3-9 30# avg.
Brisket Navel End (3), 4 pc, 30# avg.
Brisket Flat (4), 4 pc, 30# avg.
Shoulder Clod (3), 3 pc, 30# avg.
Teres Major (5+) 10 pc/4 pk, 40# avg.
Back Ribs (5) 5pc, 25# avg.
Peeled Knuckle (3), 4 pc, 55# avg.
Chuck Tender (3), 10 pc, 32# avg.
Outside Flat (3), 3 pc, 30# avg.
Pipe Bones, 30# avg.
Split Marrow Bones (Canoes)
Patties 2oz-10oz
Ground 10#
Hot Dog Wagyu Beef 2-1, approx 12 inch, 2/5#
Cocktail Frank Wagyu Beef 32-1, 10/1#

JAPANESE WAGYU BEEF
Tenderloin A5 (8-10), 2 pc, 16# avg.
Tenderloin A5+ (10-12), 2 pc, 16# avg.
Strip Loin A5 (8-10), 2 pc, 26# avg.
Striploin A5+ (10-12), 2 pc, 26# avg.
Rib eye A5 (8-10), 2 pc, 26# avg.
Rib eye A5+ (10-12), 2 pc, 26# avg.