New Wagyu Beef Butcher Shop Cuts

Discover New Cuts at the KC Cattle Company Butcher Shop

Every one of our Wagyu cattle can be broken down into a wide variety of mouthwatering cuts. You’ll always find the classic favorites: Filet Mignon, Strip Steaks, and Briskets but we’re also proud to offer some lesser-known gems that deserve a spot on your grill. In fact, a few of our most popular steaks today started off as hidden treasures like our Wagyu Denver Steak, Flat Iron, and Bavette.

Ready to level up your meat game? Let’s explore what’s new in the KC Cattle Company Butcher Shop.

Wagyu Beef Back Ribs

Customers often ask why we don’t offer more rib options beyond our Chuck Plate Short Ribs. Here’s why: the rib section of any steer is already one of the fattiest areas, and since Wagyu is famous for its intense marbling, many of our traditional short ribs end up being mostly fat.

But we’ve found a delicious solution: Wagyu Beef Back Ribs.

These ribs come from the Rib Roll—the same area as Bone-In Ribeyes and Prime Rib Roasts. When we cut Boneless Ribeyes instead of Bone-In, we’re able to harvest these Back Ribs. While they may be a bit leaner than Chuck Plate Short Ribs, the flavor and quality are unmatched. We cut them into 8–10" racks—perfect for low-and-slow cooking on the smoker.

Boneless Wagyu Ribeye

All the rich, buttery flavor of our Bone-In Ribeye without the bone.

These Boneless Ribeyes are cut 1¼” thick and trimmed, so they’re ready to hit your grill or cast-iron skillet right out of the package. No extra prep. No fighting the bone. Just pure Wagyu goodness. If you’re part of the boneless ribeye crowd, this one’s for you.

Wagyu Short Ribs

Also known as Chuck Flap, Chuck Flat, or Edge Roast, our Wagyu Chuck Plate Short Ribs come from the same prized section as our Denver Steaks and Boneless Chuck Roasts. That means they’re bursting with bold beefy flavor and tender texture.

Smoke them, braise them, or slow cook and shred them, you can’t go wrong with this versatile, flavorful cut.

“End Cut” KC Strip Steak

Also called a NY Strip, the KC Strip is one of the most iconic steaks around. But here’s something most folks don’t know: about 25% of the strip loin has a strip of connective tissue running through it. In lower-quality beef, this can make the steak tougher. But with our premium Wagyu, that tissue breaks down beautifully and stays tender.

Instead of trimming it out, we offer these “End Cut” KC Strips at a lower price so you get all the flavor, marbling, and tenderness of our traditional KC Strip, just at a better value.

Whether you’re a seasoned steak aficionado or just looking to try something new, our newest cuts bring bold flavor and unbeatable quality to the table. Stop by the KC Cattle Company Butcher Shop located at 110 Main St., Parkville, MO or shop online to find your next favorite.