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; already 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 a fancy ramen and pho topping.
Tri Tip - Long popular in California, 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 barbecue, and even better from Wagyu.
Single-bone Short Ribs (aka Traditional Short Ribs, approx. 6'' long) - Great for backyard BBQ; many customers like to use sous vide methods, can also be used for ramen and pho.
Plate Short ribs (aka Dino Ribs) - A 3- or 4-bone rack of short ribs, a classic staple of Texas Hill Country Bar-B-Q this is the same muscle as the single-bone short ribs, not separated.
