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Japanese Kagoshima A5 Wagyu Striploin 4-6oz

$40.00

One (1) individually packaged Ribeye Steak Authentic A5 Graded Wagyu beef imported from Japan. Certificate of Authenticity is included with every order. Japanese Black cattle (Kuroge). Temperature controlled standard overnight shipping. Thawing is normal during shipment. Product of Japan. The Striploin is moderately tender with a balanced texture. It offers a good marbling and a mouth-watering robust beef flavor.

Japanese Kagoshima A5 Wagyu Ribeye 6oz

$51.00

One (1) individually packaged Ribeye Steak Authentic A5 Graded Wagyu beef imported from Japan. Certificate of Authenticity is included with every order. Japanese Black cattle (Kuroge). Temperature controlled standard overnight shipping. Thawing is normal during shipment. Product of Japan. Enjoy a luxurious dining experience with this A5 Japanese Wagyu Ribeye Steak from Be A Chef Fine Food. The Ribeye cut...

Angus Beef Flat Iron Steaks 6oz

$13.00

Flat iron steak—also known as a top blade steak, top blade filet, and shoulder top blade steak—is cut from the shoulder of the cow (called the chuck) and is nicely marbled with lots of beefy flavors. When cooked properly, a flat iron steak turns out tender and juicy.

Angus Beef Striploin 8oz

$17.00

Have your pan on a high heat for 2 minutes before adding steak, then gently fry until it's just under how you want it cooked - No need to oil pan. 3/4 mins on each side for rare, 4/5 mins for medium and 5/6 minutes for well done. The result is a tender and succulent steak that's impressive to serve...

Angus Beef Striploin Centre-Cut 8oz

$21.00

Angus beef develops with better marbling (the amount of intramuscular fat) than most cattle. Most people agree that marbling improves flavor, tenderness, and keeps meat moist while cooking, especially at high temperatures. Beef is graded based on marbling, with the highest degree of marbling reserved for the Prime grade. (Prime represents less than three percent of all beef produced.) A Striploin steak is the...

Angus Beef Ribeye 8oz

$23.00

Angus beef develops with better marbling (the amount of intramuscular fat) than most cattle. Most people agree that marbling improves flavor, tenderness, and keeps meat moist while cooking, especially at high temperatures. Beef is graded based on marbling, with the highest degree of marbling reserved for the Prime grade. (Prime represents less than three percent of all beef produced.) Ribeye steak that is fine-grained...

Angus Beef T-Bone Steaks 12oz

$32.00

Angus beef develops with better marbling (the amount of intramuscular fat) than most cattle. Most people agree that marbling improves flavor, tenderness, and keeps meat moist while cooking, especially at high temperatures. Beef is graded based on marbling, with the highest degree of marbling reserved for the Prime grade. (Prime represents less than three percent of all beef produced.) The T-bone and porterhouse are steaks of beef cut from the short loin (called...

AA/AAA Steakhouse Choice Strip Steaks 5oz

$12.00

Canadian AAA Grade steaks In Canada, it's AAA. This grade comes from a youthful beef less than 30 months old with a meat marbling that is abundant to moderate, a little less than Prime beef meat. This meat will still contain a lot of flavours. About 50% of the cattle can reach this classification.   1. In a heavy frying...

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