Our New Single Steak Portion! This steak will literally melt in your naked hand, its that fatty. Fantastic seared and butter basted.

A juicy and tender cut, our A5 New York Strip Steak is unbelievably marbeled to perfection. A Regalis favorite.

An entire A5 Striploin. Treat yourself. This stuff freezes extremely well.

Our 4 pound portioned A5 Wagyu Ribeye. Pick up the Big Boy today!

NY Strip is one of our favorite wagyu cuts from our favorite TX wagyu producer, A Bar N Ranch. The perfect combination of intricate intramuscular marbling and unparalleled robust flavor, these steaks are absolutely killer.

The king of all steaks, our American Wagyu Ribeye hails from our favorite TX wagyu producer, A Bar N Ranch. The Ribeye has a much higher concentration of inter-muscular fat resulting in a more refined, more tender, ultra luscious mouthfeel.

Flat Iron (Also Known As Top Blade) comes from the chuck or shoulder of the cow and is an incredibly tender and well marbled steak.  With a similar uniform muscle structure as Flank Steak, Flat Iron is perfect for throwing on the grill and slicing thin.

Also known as Top Sirloin Cap, or Brazilian Picanha, our American wagyu culotte is an incredibly lean and full flavored cut. We recommend salting liberally, pan searing then finishing in the oven. Sliced thin, there's few things better.

Cut from the center of the top sirloin the Baseball steak is lean, thick, and tender much like the better known Filet Mignon, but at a much lower price.

Skirt Steak is prized for its intensely juicy flavor and its relative ease of cooking. It will take on any marinade nicely and grill up quickly for an easy but flavorful weeknight meal.