Choose from brisket, back ribs, tri tip, and short ribs.
All our beef is dry aged, enhancing its remarkable tenderness and flavor.
Cuts Guide
Brisket - Whole packer brisket; aggressively trimmed so you don't have to. You will be able to use similar technique to smoking a non-Wagyu brisket (we recommend cooking fat cap down). Extremely rich; we like to serve on sliders with pickles or coleslaw. Leftovers make great tacos or fancy ramen topping.
Tri Tip - Long popular in California and Arizona, this cut from the Loin is a treat to smoke.
Back Ribs - A rack of ribs cut from on top of the Ribeye. We think this is the best cut in BBQ, and even better from Wagyu.
Short ribs (aka Beef Ribs) - Great for braising or smoking; many customers like to use sous vide methods, can also be used in pho.
Plate Short ribs - A rack of short ribs. Lends well to Hill Country BBQ style, and making dino ribs.
