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Full-Blood Black Wagyu: 

Also known as the "Butchers Cut" due to it often being what butchers bring home for themselves, this french style cut is taken from the flank region at the end of the sirloin. Cook at a high temp to get a nice crust and then cut across the grain for the ultimate in tenderness & juiciness. 



Patrickswell Reserve: ~1.25lb

Inside Skirt Steak

Excluding Sales Tax
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