Cuts
The cuts in the current guide.
Ribeye
7 documented selections.
- 120+ Day American Black Angus Ribeye — COTE Korean Steakhouse
- 90+ Day American Black Angus Ribeye — COTE Korean Steakhouse
- 60+ Day American Black Angus Ribeye — COTE Korean Steakhouse
- Kobe Ribeye — COTE Korean Steakhouse
Tomahawk
6 documented selections.
- 40 oz Prime Dry-Aged Tomahawk — Bowery Meat Company
- 48 oz Tomahawk — SW Steakhouse
- 50 oz Westholme Wagyu Tomahawk — Carversteak
- 45 oz Tomahawk Steak for Two — Golden Steer
Striploin
4 documented selections.
- A5 Kuroge Wagyu Striploin — Bowery Meat Company
- Black Opal F1 Wagyu Striploin — Carversteak
- Matsusaka Striploin — RPM Steak
- Kobe Beef Striploin — RPM Steak
Porterhouse
3 documented selections.
- 40 oz Prime Dry-Aged Porterhouse — Bowery Meat Company
- 45-Day Dry-Aged Porterhouse — SW Steakhouse
- 50 oz Porterhouse for Two — Golden Steer
Txuleton
3 documented selections.
- True Galiciana Txuleton — Asador Bastian
- Charolais Txuleton — Asador Bastian
- Dry-Aged Vaca Vieja Txuleton — Asador Bastian
New York Strip
2 documented selections.
- 10 oz Robbins Island Tasmanian Wagyu New York Strip — Barry's Downtown Prime
- Olive-Fed Wagyu New York Strip — Fioretta
Bistecca alla Fiorentina
1 documented selection.
- 44 oz Bistecca Alla Fiorentina — Fioretta
Rib Cap
1 documented selection.
- Yonezawa Gyu Oguni Rib Cap — SW Steakhouse
Ribeye Cap
1 documented selection.
- Chateau Uenae Snow Beef Ribeye Cap — RPM Steak
Strip
1 documented selection.
- Altair Wagyu Grass-Fed Strip — Hawksmoor New York
Tenderloin
1 documented selection.
- Miyazaki Tenderloin — COTE Korean Steakhouse