Every share comes from a single, DNA-certified Akaushi cow raised with patience in the Texas Hill Country. Here is every cut you can choose from.
Hover over each section to see the available cuts, marbling scores, and what makes each primal special in Akaushi Wagyu.
Hover over a section of the diagram to explore the primal cuts available in your share.
Our Akaushi spend 18 months on open pasture followed by a 12-month premium finishing program. That is roughly twice the time of conventional cattle. It is also why the flavor is incomparable.
That extended timeline is not a delay. It is the difference between ordinary and extraordinary. Longer on premium finishing means a richness and tenderness that faster-raised genetics simply cannot develop. Every additional month shows up on your plate.
There is no inventory. No warehouse. No freezer aisle. Every cut is processed fresh from your Akaushi and shipped directly to your door.
When you reserve a whole or half share, you are taking ownership of a portion of a single Akaushi cow. The sections below walk you through every primal on the cow, what it yields, how it tastes, and what makes it different. Take your time. When your harvest arrives, you will be ready.
Each group contains the individual cuts available when you reserve your share. Click any section to explore.
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Specialty
Trim Pool
Custom
