Wagyu Dairy Cross Beef

Breeding Holstein or other dairy females to Wagyu bulls is already commonplace in Japan, Australia and increasingly popular in Canada with Wagyu X Holstein deemed as the ultimate cross in Japan because Holsteins are the next highest marbling cattle breed behind Wagyus, producing meat superior in quality to Wagyu crossed with any other breed.

Most Japanese consumers prefer Wagyu X Holstein F1 (that means 1st generation) cross beef when Wagyu is not available. Wagyu X Holstein F1 cattle currently comprise approximately 25% of the cattle harvested for beef in Japan.

Ribeye

The Ribeye comes from the rib of the cow, and since the rib cage is used very little for movement and doesn't bear much weight, the ribeye is well marbled and tender with a layer of fat surrounding the cut.  When this fat melts during cooking, the flavor is spread throughout the meat, bringing amazing flavor to every bite. Wagyu Ribeyes tend to be intensely marbled, epitomizing the desired traits!

Ribeyes can be served with the bone removed, or left in (which adds even more flavor), depending on the butcher or consumer's preference.  To cook, it's best to first sear on high heat to seal in the juices, then finish on low heat either in the oven, on the stove or the grill.

New York Strip

The Strip Steak comes from the short loin and is one of the most popular cuts in the country. The strip is actually part of the T-Bone, or Porterhouse Steak, both of which include the strip and tenderloin on either side of the bone, but if you ask me, you can never get the doneness correct for both pieces, so best to cut the bone out and eat them both separately!

On the spectrum of fat content, Strip Steaks are intermediate, falling between the tenderloin and a ribeye for a balanced experience of flavor and texture.  In Wagyu, the Strip can house some of the most dense and delicate veins of marbling, exaggerating the already prevalent qualities and making it one of the best cuts of Wagyu beef, and I will tell you, as someone who would never typically choose a strip, it was easily my favorite single cut of our beef.

To cook, keep it simple.  You can trim some excess edge fat to reduce flair ups, cook quickly over high heat on the grill, or broil or pan-fry

SIRLOIN

Located at the back end of the cow, the sirloin is divided into the Top Sirloin and Bottom Sirloin.  The top is considered a leaner cut that offers good flavor and moderate tenderness.  Top Sirloin doesn't exhibit the premium attributes of Wagyu such as intense marbling as some others, but it is still a delicious cut of meat that makes a terrific entree, cooks nicely with marinades and brings big flavor to recipes.  It is a popular choice because it's more affordable than filet yet still delicious and can be cooked by frying, grilling, broiling or roasting.

SKIRT STEAK

This cut is located just underneath the rib, towards the belly and part of the diaphragm, it is boneless and has a great flavor.  When prepared properly, the delightfully marbled Wagyu skirt can have a soft, delicious texture.  It is the primary ingredient for carne asada, and is great when marinated and grilled, roasted or sauteed in many Asian or Mexican recipes.  Try marinating in vinegar, Worcestershire or soy sauce and cook on high heat for a short amount of time to break down the long muscle fibers.  You can also cut it against the grain to preserve the juices and make it more tender.  Our skirt is long and varies in thickness from the ends to the thicker middle offering both medium rare and carmelized crisp when prepared together.