The Rib Eye steak is rich and juicy with a good ratio of fat to meat. When it’s Wagyu rib eye, you can expect the lacy intramuscular marbling that is a hallmark of the breed. Seared hot and fast in a pan, or on a grill, this boneless rib eye makes for an incomparable steak dinner. It has an amazing beef taste, juicy and full of flavour. For a real treat, the rib cap is the portion of meat on the top side. The ultimate Wagyu experience. It is deliciously marbled - simply outstanding!

• This cut of meat comes from the rib area

OTHER NAMES

Filet Mignon, Chateaubriand, Fillet, Tournedos

This cut is the most tender of all steaks and very lean. It has sweet buttery flavour and delicate tenderness. Many would argue it is unbeatable in terms of mouthfeel and tenderness.

• Small and compact
• Fine grained in texture and lean
• Cut comes from the tenderloin area

OTHER NAMES

New York, Manhattan, Kansas, Top Loin, Centre Filet Delmonico

This cut has a ton of gorgeous marbling throughout giving it a blast of beef flavour. Super tender and flavourful. A rich, full-bodied flavour that spreads throughout the entire mouth. Imagine steak flavoured butter.

• A melt-in-your-mouth experience
• From the short loin area
• Part of the t bone or porterhouse steak

OTHER NAMES

Zabuton or Chuck Flap

From the Denver, you can expect excellent intense marbling and it is both tender and boldly flavoured. 

• Comes from the chuck area

OTHER NAMES

Blade Steak

Right next to and in front of the rib eye, this steak is an excellent cousin of the rib eye with flavour and taste ability to burn.

Brisket is good, but man, just give our Wagyu brisket a try. Tender, full of elegant flavour, and amazing beef taste. It just doesn't get any better. Low and slow is the only way to go to cook a brisket.

OTHER NAMES

Butchers Cut

Intense flavour only cooked to rare (medium rare at the most). Cut from the lower belly of the animal, the hanger steak was once thought an undesirable portion of the cow and was often discarded. However, as butchers learned more about the animal, they’d keep this part for themselves, as many people were unaware of its delicious flavour. 

• Comes from the plate area

A very super delicious steak with of course the added intermuscular juiciness of the Wagyu influence.

The Flat Iron is incredibly flavourful and gives the tenderloin a run for its money with its tenderness. 

Perhaps one of the best aspects is that it’s 

well-marbled, which leads to intense flavour. In Wagyu cattle, the flat iron steak receives even more marbling, which brings out a beefier taste.  

• From the chuck area

A  delicious cut with lots of juicy, beefy intensity, best done to medium rare. Flank steak is 'amazing' - not a word you typically hear to describe a flank - but, not anymore. Our Wagyu flank steak is in a league all of its own. It just doesn't get any better. Simply cook, slice across the grain into thin strips and serve. 

• Comes from the flank area

OTHER NAMES

Rump Cap, Sirloin Cap or Coulotte

In Brazil it’s called the "Queen of Steaks". The Picanha is undoubtedly an amazing steak, it has gorgeous marbling, nice fat cap and is super delicious - sure to captivate the hearts of novice and seasoned aficionados alike.

• Comes from the round area

The Ranch steak is a lean cut that is rich in flavour making it a perfect weeknight steak or one you can cook fast and slice slim for steak sandwiches. 

• It comes from the chuck area

The Flap Steak is a versatile, delicious cut of meat. With a deep, rich flavour profile, it is cut from the bottom sirloin and contains all the creamy tenderness you expect from Wagyu beef.

The beautiful marbling, so characteristic of Wagyu beef makes this cut tender and free from any unpleasant toughness, with an unparalleled succulent and robust flavour that makes it a breeze to cook.

• From the bottom sirloin area

Extreme marbling, an eat-off-the-bone taste delight.

• From the plate area

This steak has superior flavour and is made for grilling. The Tri-Tip is full of flavour and has great tenderness because of its excellent marbling. It is very tender as long as you don’t over cook it. (No more than medium) 

• This cut is from the sirloin area

OTHER NAMES

Sirloin Flap Steak

The Bavette has a long grain structure and benefits from a hot and fast cook.  Flavour packed - this cut has a very complex flavour. Slice on a 30-degree angle across the grain when serving.

• From the bottom sirloin area

A very juicy cut of Wagyu. This boneless cut is most  appreciated for its flavour.  In Wagyu, the skirt can become quite marbled, imparting a soft texture that bursts with flavour. Slice on a 30-degree angle across the grain and serve. 

• Comes from plate area

This is a very tender cut that is flavourful, rivaling the average tenderloin. Not to be confused with the mock tender which is not tender.  

• This cut comes from the chuck area

The Sirloin Tip Steak is naturally more lean and perfect for those looking for a lighter steak experience. A great value for its size, the Wagyu Sirloin Tip steak is fairly tender with moderate marbling. 

• Comes from the round area

OTHER NAMES

Stewing Beef/Kabobs

Diced pieces that are beautifully marbled with intramuscular juiciness. The ultimate meaty flavour.

This cut is dense and lean and is best cooked hot, fast and served rare. 

• From the shank area

Surprise! This cut looks like an oyster. The Oyster Steak is very tender.  Do not overcook or it will get chewy quickly. 

• From the round area from the backbone just above the rump

OTHER NAMES

Osso Buco

You will get lots of flavour from the beef and the bone marrow. A specialized cut that is economical and can be made into a very special meal. 

• Comes from the shank area

(50% Wagyu/50% Bison)

What a perfect combination - a mix of "marblicious" and lean. Try to stop eating this great snack. Great pairing partners - wine, whiskey, beer, cheese, crackers, charcuterie boards and much more. 

Wow! Once you have tried this Wagyu bacon, there's no turning back. It's a true delight.

The perfect snack!

Juicy, high in protein and convenient to grab and go.

Sweet, juicy, succulent, mouth watering... do we need to say more? GMW burgers are a "must try". Hey, why not give it a try with our Wagyu bacon for a Wagyu Bacon Burger - a double stack of Wagyu.

Ground beef has never tasted so good! Try our Wagyu ground - maximum flavour, juiciness, taste and richness.

High quality cooking oil - perfect as a frying oil.

Premium Wagyu liver. Cook it up with chopped fried onions and of course, our Wagyu bacon... Yum, Yum!

Wagyu soup bones are perfect for making bone broth, soups, and gravy!  The taste is amazing!

Experience the mouthwatering magic of Wagyu Bone Marrow - a healthy appetizer full of unsaturated fat and lots of great beefy flavour. 

Wagyu Oxtail is a fatty meat that is ideal for braises, soups, and stock. This culinary treat has a rich, deep flavour and is tender when cooked low and slow.

Wow! Had this tongue the other night. Don’t knock til you try it. Very soft, tender and tasty.