Meat 101: Cuts, Culture & Myths
Ever wondered how much is a Wagyu cow? At KC Cattle Company, we break down the true cost of raising American Wagyu—from genetics and feed to processing and shipping. Discover why producing this premium beef requires years of investment and care, and why every bite reflects unmatched quality, transparency, and a veteran-owned commitment to excellence.
These aren't your average hot dogs. Discover how KC Cattle Company’s Wagyu Beef Hot Dogs blend steakhouse flavor, clean ingredients, and a veteran-owned mission into one unforgettable bite.
If you're wondering what exactly is a Kansas City Strip, you're not alone. This classic...
Not all steaks are created equal. In this guide, we rank the best and worst cuts of beef by nutritional value—so you can choose smarter without sacrificing flavor.
Often mistaken for flank, the Wagyu Bavette (Sirloin Flap) is rich, marbled, and packed with beefy flavor. Learn why this butcher’s cut deserves a place on your grill.
Nicknamed the "poor man's ribeye," the Wagyu Chuck Eye is a budget-friendly cut that doesn’t skimp on flavor or marbling. Few steaks punch above their weight like this one.
Meet the steak world's best-kept secret: the Wagyu Denver. Cut from the chuck underblade, it’s insanely marbled, surprisingly tender, and absolutely unforgettable.
Many avid BBQ Smokers are big fans of the Tri Tip Roast. Others of you may be wondering, "what is a Tri Tip Roast?" Our Wagyu Tri Tip is one of our most heavily sought after cuts. We struggle to keep it in stock, and when we put beef in inventory they seem to fly out of the freezer. It's a fan favorite due to it's intense flavor profile and tenderness. Fun fact: We only get TWO Tri Tips per animal.
Discover what makes the American Wagyu Ribeye one of the most coveted cuts in the Butcher Shop. Rich in flavor, marbled to perfection, and packed with wow factor.
Lean, flavorful, and surprisingly versatile — the Eye of Round is a hidden gem in the Wagyu lineup. Here's what makes this cut worth a second look.
