Feeling overwhelmed? 3 questions we ask everyone...

How to find your perfect steak

Hey there,

You aren’t alone if you’re finding this a bit overwhelming for your first time. I’m here to help with whatever you need and I’m committed to making this process as easy and seamless as possible. 

We're rolling technology out that will allow you to "FaceTime" into our store and have a live consultation with one of our staff members. I’m happy to set this up with you, just shoot me an email here, but in the interest of maybe answering others' questions, let me show you the 3 simple questions we ask everyone (and why)...

1. What experience are you looking for? We ask this because Japanese, Australian, and American Wagyu are very different experiences. Japanese is the craziest, most intense bite of steak you will ever take and does NOT make for a good "dinner steak". Australian is our go-to recommendation for a great dinner steak to serve with sides. American is a little more budget-conscious, and also preferred by those that want a more recognizable "bite" whilst still having 2-3x the amount of marbling a normal steak does.

2. What do you normally order in a restaurant? We ask this to narrow down your fat tolerance. If you tell us you order Filet Mignon, we ask you to confirm you like lean/tender and recommend one of our Filets, skewers, Sirloins, or possibly something else. If you answer Ribeye, we're now aware you can tolerate "some" fat and the conversation shifts to BMS score (Beef Marble Score - a measurement of intramuscular fat ranging from 1-12 (12 being the heaviest) and finding the best mixture to start with.

3. How many people are you feeding? This may seem obvious, but one thing to keep in mind is Wagyu is far more satiating than Angus; a 16oz steak will comfortably feed 2-3 people (especially Japanese).

In no order, here are some of our top sellers:

Australian Wagyu BMS 12 NY Strip - just a phenomenal steak that a husband and wife can comfortably split with sides

Japanese A5 Wagyu Kagoshima BMS 9 Ribeye - a great starting point in the world of Japanese A5 Wagyu; a lower BMS score that will not overwhelm as easily as the 10-12 can and is very flexible

Australian Filet Mignon Skewers - Budget-conscious, these skewers are created with the "tails" of the tenderloin, and are the exact same meat we sell center cut Filets with at 2x the price

Japanese A5 Rib Cap Steaks - Also a budget-conscious chance to experience A5 Wagyu. These are cut from above the ribeye and are packed full of marbling yet still have a bit of a "bite" - best cooked a little slower, such as sous vide -> sear or reverse seared.

If you or anyone else has any questions or would like a FaceTime session, feel free to email me day or night at [email protected].

Nick