Specialty Cuts

At High Steaks Butcher Shop we pride ourselves on sourcing quality cuts. With everything from Certified Angus Beef wet aged prime cuts to Australian Wagyu to Japanese A-5 and Dry Aged Steaks.

Below you will find information about some of the cuts we offer. However due to our limited space we don't stock all of these cuts at all times. If there is a particular cut that you are looking for we would be happy to accomodate you. Please fill out the form at the bottom of this page and we are more than happy to source the cut you are looking for.

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

  • American Wagyu Ribeye
  • Certified Angus Beef Prime NY Strip

Coming Soon

  • Certified Angus Beef Prime Ribeye (7/26)
  • Certified Angus Beef Bone-In Ribeye (7/26)
  • Bone In Pork Chops (7/30)
  • Certified Angus Beef Bone-In Ribeye (7/30)