Your privacy choices

As described in our Privacy Policy, we collect personal information from your interactions with us and our website, including through cookies and similar technologies. We may also share this personal information with third parties, including advertising partners. We do this in order to show you ads on other websites that are more relevant to your interests and for other reasons outlined in our privacy policy.

Sharing of personal information for targeted advertising based on your interaction on different websites may be considered "sales", "sharing", or "targeted advertising" under certain U.S. state privacy laws. Depending on where you live, you may have the right to opt out of these activities. If you would like to exercise this opt-out right, please follow the instructions below.

If you visit our website with the Global Privacy Control opt-out preference signal enabled, depending on where you are, we will treat this as a request to opt-out of activity that may be considered a “sale” or “sharing” of personal information or other uses that may be considered targeted advertising for the device and browser you used to visit our website.

Wagyu

At High Steaks Butcher Shop we have the ability to get you the Wagyu that you are looking for. Whether that be American, Australian or Japanese A-5 Wagyu.

If there is a specific cut of Wagyu that you are looking for please give us a call or send us an email and we will be happy to help get your desired cut for you.

Wagyu Grading Scale

Beef is given a BSM rating which stands for Beef Marbling Score. The BSM goes from 1 to 12. With 12 being the highest and having the most marbling.

The BSM score is dictated by examining the cross-sectional area of the ribeye muscle between the 6th and 7th rib of the cattle.

BSM 10-12 Rating

Japanese A-5 Wagyu

Typically coming from Miyazaki, Hyogo (Kobe City), Kagoshima, Iwate, and Kumamoto. These Japanese beef masters have developed protocols which have been taken to a level of art.

The characteristics of this breed are high marbling, tenderness, and palatability.

Kuroge Wagyu is a Japanese black cow breed. It is the only breed that can achieve an A4 or A5 grade.

BSM 9+

Australian Wagyu Master Selection

Australia's famous Darling Downs, Queensland region is one of the preeminent ranching regions in the country. This is a purebred Wagyu program that epitomizes excellence.

The cattle are pasture-raised and grass-fed for 13 months, then slowly introduced to a three-tier grain-finish of non-GMO white grains, vegetable-based proteins, and cereal-based roughage for a minimum of 400 days.

Superior genetics and a regimented feeding program allows these cattle to reach the highest value of the Australian marbling scale with a BMS of 9 or greater.

BSM 8-9

Mayura Australian Wagyu

Established in 1845, Mayura beef is a full-blood wagyu beef. Located near Millicent in South East Australia known as the limestone coast.

Japanese black haired Wagyu are selected for a grain-feeding program that includes feeding chocolate; slow growth technique of minimum of 500 days that results in fine texture, buttery flavour, envious juiciness and tenderness.

BMS 5-6, 6-7

American Wagyu

Humanely raised on small family ranches where they spend most of their lives on open pastureland. These cattle are then finished in the traditional Japanese way with a regulated diet of 7 wholesome grains that encourage the Wagyu cattle's natural propensity to develop intense marbling.

F1 cattle are a mix of Tajima (Wagyu) bull and an Angus Dame. These cattle are truly all natural, and never given any antibiotics or growth hormones.

Dry Aged Beef

At High Steaks Butcher Shop we dry age our beef in house in our meat locker.

We typically like to let our beef go a minimum of 30 days before we cut into it. We have found that at 30 days a prime cut of beef achieves an ultra tender cook as well as giving nutty notes to the flavor profile. The longer that beef ages the more intense the nutty flavor profile gets.

To Keep up to date with what is in our dry ager that is ready to cut as well as what and when other cuts are going to be available please stay tuned on this page or follow us on social media.

Dry Aged Ready

  • Certified Angus Beef Prime NY Strip
  • Certified Angus Beef Prime Bone In Ribeye

Coming Soon

  • Certified Angus Beef Prime Ribeye (8/30)
  • Bone In Berkshire Pork Chops (9/1)
  • Certified Angus Beef Prime NY Strip (9/15)
  • Certified Angus Beef Prime Ribeye (9/15)
  • Certified Angus Beef Prime Bone In Ribeye (9/20)
  • Certified Angus Beef Prime NY Strip (9/25)
  • Certified Angus Beef Prime Ribeye (9/25)