Real marbling, real provenance, real flavor. Every share of one of our steers comes loaded with ribeyes, strips and sirloins — cut to your spec on your own cut sheet. One-time purchase.
A great steak starts before the cooking. It starts with genetics, what the animal ate, how long it lived, and how carefully it was handled at harvest. Our 100% Wagyu cattle are raised on Central Texas pasture from birth, dry-aged in carefully managed conditions, and cut to your own cut sheet in vacuum-sealed portions. The result is a steak that doesn't need a marinade, a steakhouse butter, or anything besides salt and a hot pan.
Real marbling, not 'Wagyu-style' or grain-fed crossbreds.
You choose steak thickness and portioning on your cut sheet. Vacuum-sealed, never pre-trimmed and re-frozen.
Locks in the marbling and color. Thaws like fresh.
Every share includes the steaks that portion of the animal yields — roughly 10–12 lbs of steak per eighth.
Every share comes with a quick-reference card for cast iron, grill, and reverse sear.
If a steak doesn't impress you, tell us. We'll replace it or refund it.
Marbling is the trait that defines a great steak, the thin veins of intramuscular fat that melt at body temperature and carry flavor. Wagyu cattle are genetically bred to carry far more marbling than commodity Angus or Hereford. Add 100% grass finishing on Central Texas pasture and you get a steak with depth that doesn't need a single ingredient besides heat and salt.
Thaw in the fridge for 24 hours. Salt 40 minutes before cooking. For ribeye and strip: cast iron screaming hot, 90 seconds per side, finish in butter. For tomahawk and thick filet: reverse sear at 250°F until 120°F internal, then sear hard. Always rest 8 minutes before slicing. Skip the steak sauce, you didn't pay for sauce.
A grocery-counter Wagyu ribeye runs $22 or more per pound. A share of one of our steers works out to roughly $15–$20 per pound of finished beef — steaks, ground, roasts and brisket included, with processing, dry-aging and vacuum-sealing already in the price. The bigger the share, the better the per-pound math: an eighth lands near $20/lb, a whole steer near $15/lb.
Four sizes, one flat price each — processing, dry-aging and vacuum-sealing included. About $15–$20 per pound of finished beef.
about $20/lb · processing included
~45-55 lbs of finished beef
Freezer space: ~1.5–2 cu ft (fits a fridge freezer)
about $17.50/lb · processing included
~90-110 lbs of finished beef
Freezer space: ~3–4 cu ft (small chest freezer)
Save $250 vs. two eighths
about $16.25/lb · processing included
~180-220 lbs of finished beef
Freezer space: ~6–7 cu ft (7 cu ft chest freezer)
Save $250 vs. two quarters
about $15/lb · processing included
~360-440 lbs of finished beef
Freezer space: ~12–14 cu ft (large chest freezer)
Save $500 vs. two halves
Reserve a half or whole with 25% downPay over time with Affirm or Klarna at checkoutSecure checkoutOne-time purchase · no subscription
One-time purchase, no subscription. Ranch pickup in Georgetown, or hand-delivery in Greater Austin and Dallas-Fort Worth (free on your order with any creator code).
See available steersClaim a 1/8, 1/4, 1/2, or whole share.
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