Can’t decide which cuts to choose? We’ve put together the most sought-after cuts that showcase the unmatched tenderness, marbling, and flavor of Akaushi beef. From the rich, buttery texture of the Ribeye to the lean elegance of the Tenderloin Filet, each cut delivers a world-class steakhouse experience.
Outside Skirt Steak
A lean yet flavorful cut, skirt steak benefits from quick, high-heat methods like grilling or stir-frying. It’s a favorite in fajitas and Asian-inspired dishes thanks to its robust marbling.
Ribeye
This classic cut is celebrated for its intense marbling and rich, succulent flavor. Ideal for grilling or pan-searing, it’s a go-to for steak lovers seeking the ultimate in tenderness and juiciness.
Tenderloin Filet
The most tender cut of the cow, tenderloin is leaner with a delicate flavor. Best suited for high-heat cooking methods like grilling or cast-iron searing.
Brisket
Cut from the breast, brisket delivers deep flavor and benefits from low and slow cooking. Smoking or braising brings out its tender, melt-in-your-mouth qualities.
Short Ribs
These richly marbled ribs shine with slow-cooking methods like braising or smoking. They fall off the bone when cooked right and deliver full-bodied flavor.
