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$234.99

 



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Meat N' Bone Wagyu Extravaganza

$234.99

Regular price $234.99

 

 

This bundle, exclusive to DEALWIKI will stock you with some of the best Wagyu products we currently offer. It includes (click on each item to learn more about it):

1X Tri-Tip Wagyu | BMS 7+ (2.5 lbs - 3 lbs)

2X Picanha Steak | Wagyu BMS 8-9 (10 oz)

2X Denver Steak | BMS7+ Wagyu  

2X Flap Steak | Wagyu BMS7+ 

2X Salchicha Parrillera (Linguiza) (Not wagyu.. But an AMAZING pair for these meats!)

 

BMS8-9? HOW DOES THAT WORK?

Steers are graded based on the amount and distribution of marbling in the ribeye muscle at the cut surface after the carcass has been ribbed between the 12th and 13th ribs. That means that the Picanha is graded based on the marbling of the Ribeye (graders do not inspect Picanha or ANY other muscle... but the RibEye)

Not every Picanah will be marbled like a Ribeye, its Picanha. Not a Ribeye. 

What this means is that your Picanha may be marbled like a RibEye BMS 8-9 or it may not. A steer graded BMS 8-9 will definitely be high quality and will have superior marbling...  but if you are expecting superb marbling the sure bet is to go with a RibEye or go for Japanese A5 beef.

 

About our Denver Steak BMS7+

The denver comes from the chuck of the steer. In Japanese restaurants it is commonly used for shabu shabu or yakiniku grilling. It was featured in Wall street Journals 2019 "Grill Stars".

What does it taste like? Rich, buttery smooth flavor. Think of a NY Strip mixed with a short rib.

 

About our Wagyu Tri-Tip BMS7+

Also known as "The Newport" or "Santa Maria" steak the Tri-Tip is a very popular cut in California and South America.  It is a lean cut, with a beefy taste... slightly nutty.

This steak is built for grilling. HOWEVER it is also amazing to smoke or put in the oven.

The tri-tip is the triangular section of the sirloin primal and comes from the point where the sirloin meets the round and flank primal.... which is exactly where the name comes from: Tri-Tip = Triangular = Three tips.

The tri-tip is full of flavor because of excellent marbling and very tender as long as you don't overcook it. We suggest not cooking more than medium. 

 

This Wagyu Tri-Tip is one of the best value propositions for domestic Wagyu Beef. Simply put, you get a whole lot of Wagyu beef for the price. 

 

WHY IS OUR WAGYU TRI-TIP THE BEST IN CLASS?

We work with what we consider to be the best Wagyu program in the US. This program processes a small amount of steers every week (140-175) which allows them to put care into every steer. These Tri-Tips come from a mid sized family owned company that puts a lot of care into each cut.

We have compared this program to others from major chains and stores, and we find that it consistently tastes better and eats better. This may be because these animals are fed for longer and at a slower phase than what you will find with other wagyu brands. The genetics of their animals are superior as well they’re very selective with the bulls they use from Japan (Japanese Kuroge Tajima bull).

 

Need ideas on how to cook it?

Go and check out how Jeff from Smoking-Meat.com (Smoking Meat Forums) cooked our Wagyu Tri-Tip!


 



.

 

 

This bundle, exclusive to DEALWIKI will stock you with some of the best Wagyu products we currently offer. It includes (click on each item to learn more about it):

1X Tri-Tip Wagyu | BMS 7+ (2.5 lbs - 3 lbs)

2X Picanha Steak | Wagyu BMS 8-9 (10 oz)

2X Denver Steak | BMS7+ Wagyu  

2X Flap Steak | Wagyu BMS7+ 

2X Salchicha Parrillera (Linguiza) (Not wagyu.. But an AMAZING pair for these meats!)

 

BMS8-9? HOW DOES THAT WORK?

Steers are graded based on the amount and distribution of marbling in the ribeye muscle at the cut surface after the carcass has been ribbed between the 12th and 13th ribs. That means that the Picanha is graded based on the marbling of the Ribeye (graders do not inspect Picanha or ANY other muscle... but the RibEye)

Not every Picanah will be marbled like a Ribeye, its Picanha. Not a Ribeye. 

What this means is that your Picanha may be marbled like a RibEye BMS 8-9 or it may not. A steer graded BMS 8-9 will definitely be high quality and will have superior marbling...  but if you are expecting superb marbling the sure bet is to go with a RibEye or go for Japanese A5 beef.

 

About our Denver Steak BMS7+

The denver comes from the chuck of the steer. In Japanese restaurants it is commonly used for shabu shabu or yakiniku grilling. It was featured in Wall street Journals 2019 "Grill Stars".

What does it taste like? Rich, buttery smooth flavor. Think of a NY Strip mixed with a short rib.

 

About our Wagyu Tri-Tip BMS7+

Also known as "The Newport" or "Santa Maria" steak the Tri-Tip is a very popular cut in California and South America.  It is a lean cut, with a beefy taste... slightly nutty.

This steak is built for grilling. HOWEVER it is also amazing to smoke or put in the oven.

The tri-tip is the triangular section of the sirloin primal and comes from the point where the sirloin meets the round and flank primal.... which is exactly where the name comes from: Tri-Tip = Triangular = Three tips.

The tri-tip is full of flavor because of excellent marbling and very tender as long as you don't overcook it. We suggest not cooking more than medium. 

 

This Wagyu Tri-Tip is one of the best value propositions for domestic Wagyu Beef. Simply put, you get a whole lot of Wagyu beef for the price. 

 

WHY IS OUR WAGYU TRI-TIP THE BEST IN CLASS?

We work with what we consider to be the best Wagyu program in the US. This program processes a small amount of steers every week (140-175) which allows them to put care into every steer. These Tri-Tips come from a mid sized family owned company that puts a lot of care into each cut.

We have compared this program to others from major chains and stores, and we find that it consistently tastes better and eats better. This may be because these animals are fed for longer and at a slower phase than what you will find with other wagyu brands. The genetics of their animals are superior as well they’re very selective with the bulls they use from Japan (Japanese Kuroge Tajima bull).

 

Need ideas on how to cook it?

Go and check out how Jeff from Smoking-Meat.com (Smoking Meat Forums) cooked our Wagyu Tri-Tip!


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