The steakhouse cut at full size, from three countries. Three 12 oz strip steaks: an A5 striploin from Japan, graded at the top of Japan's marbling scale; a New York strip from Margaret River in Western Australia, a Tajima-bloodline cross finished 300 days on grain and scored 7 to 9 on the AUS-MEAT marbling scale; and a New York strip from Mishima Reserve, American Wagyu long-fed 25 to 28 months.
Thirty-six ounces is dinner for four to six. Plan on one steak for two people and the A5 for three or four. Cook all three, rest, slice across the grain, plate in three rows and taste in order: America, Australia, Japan.
About this cut
You'd rather have a firm, even bite and clean beef flavor than a ribeye's richness and loose texture.
Moderate · Moderate marbling · Premium price
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Verified • 2 orders
The meat was great, but the delivery was late (which is fine, given COVID-19), however I sent this as a gift and my parents said there was NO DRY ICE inside of the delivery! The meat wasn't cold when my parents received it. Was disappointed with that - doesn't seem like the safest way for meat to travel, especially if delays are expected. My parents didn't want it to go to waste, so they threw it in the freezer then cooked it more than they should have. Disappointing.
Verified • 5 orders
To thin Had expected better marble did not render well
Verified • 6 orders
The steaks were covered in thick layers of fat around the perimeter of the meat. I have ordered here before but this order was very poor in quality. Very dissatisfied. The previous orders were very good. I would like to be credited for my 300$ purchase so I use it to buy more steaks in the crowd cow store. Thank you
Verified • 4 orders
Just like butter.
Verified • 23 orders
arrived thawed, company was useless/unwilling to resolve. I was a longtime user. Beware!
The Filet Mignon Flight is a tasting. This one is dinner. We picked the strip because it is the cut most people already know from a steakhouse, so the differences between countries have a familiar baseline. The Japanese A5 gives you marbling that melts at hand temperature, Margaret River a softer, richer version of a steak you can eat a full portion of, and Mishima Reserve the American answer: a Wagyu-Angus cross fed longer than almost anyone else in the country. One pan, three rows of slices, everyone at the table tastes all three.
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From Japanese A5 Wagyu to pasture-raised beef, our selection offers premium, restaurant-quality meats not found in grocery stores. Indulge in top-tier cuts that make every meal unforgettable.
