Overview

Our Round Steak is cut from the hindquarter of 100% Akaushi Wagyu—an often-overlooked cut
that balances lean, firm texture with surprising depth of flavor. While not as fatty as ribeyes or
strips, the subtle marbling from Wagyu genetics gives it a soft edge, ideal for slow cooking,
pounding thin, or classic pan-frying. It’s the heritage steak your grandparents loved—
now with Wagyu finesse.

Flavor Profile

First bite: deep beef flavor with a firm, satisfying chew.
Mid-palate: hints of minerality and grass-fed character shine through.
Finish: clean and savory, with a mild richness that rewards proper prep and slicing.

Pairs well with mushroom sauces, red wine reductions, Dijon cream, or slow braise-style sides.

Best Uses

• Country Fried Steak: Pound thin, bread, and pan-fry for a nostalgic Southern classic.
• Slow-Braised: Simmer in wine, tomato, or gravy until fork-tender.
• Stir Fry Ready: Slice thinly across the grain for quick sautéing with veggies and soy-based sauces.
• Steak & Eggs: Flash-pan sear and serve with over-easy eggs and breakfast potatoes.

Cooking Tips

This cut excels with prep. Tenderize with a mallet or marinate in acidic ingredients to
soften the grain. Cook quickly over high heat for medium-rare or braise low and slow for melt-in-your-mouth results.
Always slice across the grain to maximize tenderness.

Product Details

Cut from the round of our West Texas–raised Akaushi Wagyu cattle, this steak is
vacuum-sealed and flash-frozen at peak freshness. Delivered cold on dry ice in our
matte-black, gold-embossed pouches—it’s tradition redefined for the modern table.