Boneless chuck shoulder steaks from American Wagyu cattle, sold by the pound. American Wagyu is a crossbreed of purebred Japanese Wagyu cattle and high-quality American cattle breeds, producing beef with dramatically higher intramuscular marbling than standard USDA Choice or Prime grades. The result is a cut with a buttery texture, rich aroma, and deep umami flavor that far exceeds conventional beef at a similar price point.

The chuck shoulder comes from the front shoulder section of the animal and is known for its bold, beefy flavor. With the elevated marbling of American Wagyu genetics, this cut delivers exceptional richness whether prepared as a steak or slow-cooked. For steaks, pan-searing in a cast iron skillet, reverse searing, or sous vide cooking methods yield the best results. Season simply with coarse salt to let the natural flavors shine and cook to medium-rare for optimal tenderness. For braising, sear first then slow cook in a Dutch oven, slow cooker, or Instant Pot with stock or wine until fall-apart tender. Open flame grilling is not recommended as the high fat content can cause flare-ups and uneven cooking.