This boneless American Wagyu beef chuck shoulder tender steak, also known as a Ranch Steak, is cut from the shoulder section of the chuck primal. American Wagyu is a crossbreed of Japanese Wagyu and American cattle breeds, prized for its superior intramuscular fat marbling that delivers a buttery, rich flavor and exceptional tenderness compared to conventional beef.

Sold per pound, this cut is versatile and flavorful. It performs well on the grill, in a cast iron skillet, braised low and slow, or prepared sous vide. For grilling, cook on medium heat for 2 to 3 minutes per side and rest before serving. For pan-searing, use a lightly buttered cast iron skillet and sear 3 to 4 minutes per side to desired doneness. Due to the generous marbling, minimal seasoning is recommended — salt and pepper are sufficient to let the natural flavor shine. Best enjoyed at medium-rare (145°F internal temperature).