American Wagyu

All-Natural & Dry-Aged.

We insist that our beef is dry-aged for at least twenty-one days. Although time-consuming and expensive, this process dramatically enhances the quality of the beef, permeating the entire meat, locking in that robust beefy flavor.

Paired with the high marbling of American Wagyu, dry-aging infuses incredible flavor into an already extremely tender cut of beef. And I'm so excited to serve this beef to you!

Our American Wagyu is always raised all natural, with no antibiotics, growth enhancements or hormones. Building better beef.