Meatworks
A ribeye is a ribeye. Right? Not quite.
At MeatWorks, we offer three distinct grades of beef, and we want you to know exactly what makes each one different before you order. USDA Choice Angus, USDA Prime, and Japanese Akaushi Wagyu are graded, or in Wagyu's case, bred, in completely different ways, and each delivers a different eating experience. Here's what separates them, and how to choose the one that's right for tonight.
The USDA (United States Department of Agriculture) grades American beef based on factors such as marbling, age, and muscle development. USDA Prime is the highest grade of beef, representing less than 3% of all beef produced in the United States. USDA Choice is the next tier down: still high quality, with slightly less marbling than Prime, and the grade most commonly found at restaurants and grocery stores.
Japanese Akaushi Wagyu is graded differently altogether, because it isn't a USDA grade at all. Wagyu is a breed of cattle from Japan, prized for exceptionally fine, even marbling that other breeds can't fully replicate through diet or aging alone. That's why our Wagyu comes from one trusted partner farm, Hall Farmstead, rather than a USDA grade shield.
Choice is the grade you'll find at most quality restaurants and grocery stores, one step below Prime. We use only Angus, a breed that's become the standard for American steak because of how consistently well it marbles. Choice Angus is available in Ribeye (12oz and 16oz) and Filet Mignon (8oz).
Prime is the highest grade the USDA awards, and it's earned, not given: fewer than 3% of all beef produced in the U.S. qualifies. That marbling is what makes Prime taste the way it does, buttery, tender, and full-flavored in a way leaner cuts can't match. Prime is our most complete lineup, available as individual cuts (Ribeye, Filet Mignon, NY Strip, T-Bone, Top Sirloin) and in a full range of curated boxes.
Our Wagyu comes from Hall Farmstead, a family farm in Monroe County, Kentucky, raising Japanese Akaushi cattle, the same breed prized in Kumamoto, Japan for its exceptionally fine, even marbling. Every animal is DNA-tested and tracked for consistency, hormone- and antibiotic-free, and grain-fed and finished right on the farm. Wagyu is available exclusively through Build Your Own Box: NY Strip (16oz), Bone-In Ribeye (20-24oz), Filet Mignon (8oz), Sirloin (16oz), and Ground Beef Patties.
There's no wrong grade at MeatWorks, only the one that fits what you're in the mood for. Every cut, in every grade, is hand-cut by our butchers and flash-frozen to lock in freshness. Our USDA Choice Angus and Prime beef is wet-aged for at least 28 days; our Hall Farmstead Wagyu is wet-aged for 14 days, the standard for the breed.
If you're not sure where to start, Choice Angus is a reliable, affordable everyday steak. Prime is the grade most of our customers reach for, and the one steakhouses build their reputation on. And Wagyu is there any time you're ready for the richest bite we carry.
