American Wagyu Sirloins
94%Read ReviewsShips Nationwide in U.S.
Not eligible for shipping to CanadaSnake River Farms ships its famous American Wagyu sirloin nationwide on Goldbelly! Sirloin is great when cooking for a crowd. Its unmistakable meaty flavor has made it the most well-known cut of beef. Cut from the top sirloin, Snake River Farms’ sirloin stands above the rest, producing a well-flavored steak that is extremely versatile and an ideal choice for your favorite marinades or prepared straight-up on the grill.
This family-owned business founded by Robert Rebholtz started with a small herd of Wagyu cattle brought over from Kobe, Japan. These prized cattle were 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 America’s finest restaurants, like Thomas Keller’s French Laundry, with American wagyu beef, Berkshire hogs, and Kurobuta pork. All cuts are wet-aged for 28 days, yielding tender, well-marbled, red hued ranch-to-table wagyu beef and filet mignon.
- Choose up to 12 Hand Cut American Wagyu Sirloin Steaks (8 oz. each)
- Steaks been wet-aged for over 21 days for improved flavor and texture
- 100% natural, no added hormones
- Steaks are individually wrapped
- Products are shipped frozen with dry ice.
- All products are raw and required cooking after they have thawed.
- Upon arrival, products can be kept frozen for up to 6 months
- Products can be kept in the refrigerator for up to 12 days
- To serve, thaw in the refrigerator before cooking. Smaller cuts like steaks and chops thaw overnight. Larger items like roasts and hams will take 2 or more days.
American Raised Wagyu Beef and Kurobuta Pork
Providing some of America’s finest restaurants with American wagyu beef and Berkshire hogs, Snake River Farms has been raising cattle along the high plain of the Snake River in Idaho since 1968. This family-owned business started with only a small herd of wagyu cattle brought over from Kobe, Japan. Once in America, the Japanese cattle, known for being incredibly tender and flavorful, were crossed with premium American Black Angus to create an entirely new herd that chefs consistently praise for its rich, succulent flavor. All of Snake River Farms’ cuts are wet-aged for 28-days, which limits its exposure to air and makes for a juicer and tender final product that this family of ranchers is proud to raise.
Serve yourself from ranch to table.
