"Butcher's Cut" Steaks - 4 Pack

You might not be familiar with Tri-Tip, Teres Major, Picanha, and Flank Steak –– but butchers sure are! These uncommon steaks and cuts are the ones that butchers used to save for themselves. You’ll love the distinctive flavor unique to each one.

Three cuts are American Wagyu – a cross between Japanese Wagyu and high quality American cattle for richly marbling and robust beef flavor. The tri-tip is the star of Central California BBQ, teres major (or shoulder tender is shaped like a tiny tenderloin and the flank is a heavy grained cut with remarkable flavor. The USDA Prime picanha is the sirloin cap and is the cut used for Brazilian style BBQ. This collection is a delicious introduction to new cuts of beef that are bound to become favorites in your kitchen.

Founded by Robert Rebholtz, Snake River Farms began with a small herd of wagyu cattle from Kobe, Japan, that were later crossed with premium American Black Angus to create an entirely new herd. Since 1968, Snake River Farms has been raising cattle along the high plain of the Snake River in Boise, Idaho, and providing some of the U.S.‘s best restaurants, like Thomas Keller’s French Laundry, with American wagyu beef, Berkshire hogs, and Kurobuta pork. All of Snake River Farms’ cuts are wet-aged for 28 days, yielding tender, well-marbled, red hued ranch-to-table wagyu beef and filet mignon.

Snake River Farms Requires an Order Minimum of $75.