Full-Blood Black Wagyu:
The Top Sirloin is a very well known lean but tender cut from the rear section of the cow and is considered the best of the sirloin region. While you more than likely have tried the Angus version of this steak, the inherent marbling qualities of a Full Blood Wagyu take this cut to a next level of tenderness and flavor, all while still maintaining the affordability that the Top Sirloin is known for.


Patrickswell Reserve: ~1lb