Tony’s American Wagyu, also known as “Kobe-Style” beef, is renowned for its exceptional marbling, tenderness, and flavor that enhances the steak-eating experience. You can find various cuts of American Wagyu at all Tony’s locations now!
The Beef Marbling Score (BMS) is a grading system used to evaluate the amount and distribution of intramuscular fat, or marbling, in beef carcasses. Marbling refers to the white streaks of fat within the muscle tissue, which contributes to the flavor, tenderness, and juiciness of the meat.
The BMS scale typically ranges from 1 to 12, with higher numbers indicating greater amounts of marbling. Each number on the scale corresponds to specific visual criteria, such as the size and distribution of the marbling within the meat.
Beef with higher BMS scores typically commands higher prices due to its superior tenderness, flavor, and overall quality. The BMS is essential in grading Wagyu beef, where abundant marbling is a defining characteristic of the breed.
Tony’s carries American Wagyu measuring between 7 and 10 BMS. This is over three times the amount of marbling in a USDA Prime Steak.
American Wagyu Beef is well-known for its health benefits due to its high concentration of monounsaturated fats, which can help lower LDL cholesterol levels and reduce the risk of heart disease. It’s also rich in Omega-3 and Omega-6 essential fatty acids, which possess anti-inflammatory properties, promote joint health, and enhance brain function.
Our Wagyu cattle are finished fed 400+ days of feed and often finish out at around 1200 lbs. – this is over four times what the average cattle in the US are fed out for. These animals are fed at a much slower rate on a 100% vegetarian diet, leading these animals to put marbling on at a much slower, consistent rate, leading to a much more abundant uniform marbling than conventional beef. After harvesting the cattle, the meat is aged for 21 days, creating a well-developed flavor that is supremely tender.
Authentic Japanese Wagyu comes from the highly revered Kuroge-washu (Japanese Black) cattle with a pure bloodline. It is common to mix Japanese Black with other bloodlines, such as American Angus, to produce a whole new category of Wagyu beef known as American Wagyu.
Tony’s American Wagyu cattle are categorized as F1. F1 Wagyu are 50% Wagyu and 50% Black Angus, which brings a more robust steak flavor enhanced by crossbreeding with American cattle.
In addition, our American Wagyu cattle are raised with no antibiotics or growth hormones to ensure healthy living and the highest quality product possible.
Cooking Wagyu beef is like cooking other types of beef, and due to its high amounts of marbling, Wagyu is very forgiving.
American Wagyu is undoubtedly top-tier beef, requiring only light seasoning. We’ve hand-selected some pairings that will enhance the natural flavors of American Wagyu instead of overpowering it. Try them out!
Featured Pairing:
Chef Mick's Z Blend Seasoning
Featured Pairings:
Monocultivar Coratina EVOO
Tony’s Butcher’s Salt
Featured Pairings:
Frantoia EVOO
M Salt
Our American Wagyu Ribeye Steaks have exceptional marbling and texture, resulting in an intense flavor with every bite. The ribeye steak is cut from the cow's rib section and is renowned for its tender, juicy texture. With Wagyu beef, you're getting the highest-quality steak imaginable.
Available to purchase in-store or online.
Our American Wagyu Top Sirloins has top-level marbling. Top sirloin steak is lean, well-flavored, and moderately tender. It’s cut from the sirloin section of the cow, offering a balance between flavor and tenderness.
Traditionally, cuts like fajitas or kabobs are made from this cut, but our Wagyu Top Sirloins defy tradition by offering the same high-end taste and tenderness as premium center-of-the-plate steaks like New York Strip or Ribeye.
Available to purchase in-store only.
This triangular cut from the bottom sirloin has top-tier marbling and flavor that is guaranteed to give you an unforgettable steak-eating experience.
Available to purchase in-store only.
Picanha is cut from the top sirloin. Popular in Brazil the picanha is a flavorful cut that is also incredibly tender. The American Wagyu genetics of this cut make sure there is an intense beef flavor in every bite, ensuring the highest quality steak possible.
Available to purchase in-store only.
Our American Wagyu briskets contain exceptional marbling. Cut from the breast of the cow, this flavorful muscle is used extensively usually causing it to become tough. However, the Wagyu genetics of our briskets allow for a deeper richer flavor, that suits the longer slower cooking temperatures need to cook it properly. Tony’s Black & White Rub, on one of our American Wagyu briskets will allow the natural beef flavors to really come alive on the smoker.
Available to purchase in-store only.
Our wonderful American Wagyu NY Strip Steaks have the perfect balance of texture and flavor. The Wagyu genetics of this cut allow for more aggressive cooking methods, to bring out maximum flavor. Perfect on the grill or seared at high temps on a cast iron skillet, our American Wagyu NY Strip will punch back with flavor.
Available to purchase in-store only.
Freshly ground every day, Tony’s Kobe style patties will put your grill to work. These well marbled patties carry the same intense flavor and tenderness as our American Wagyu steaks but offer more versatility and everyday value. We like to grill our burger with just salt & pepper and keep our toppings simple to allow the beef to speak for itself.
Available to purchase in-store only.
Our American Wagyu Flank Steak is a perfect 50/50 blend of Wagyu and American Angus. Expertly aged for 27 days to bring out a deeper flavor, this lean cut makes killer fajitas or hearty stews. You’ll taste the difference in American Wagyu!
Available to purchase in-store only.
Our American Wagyu Flap Meat packs more flavor and tenderness than your usual skirt or flank steak. Perfect for tacos, carne asada, or stir-fry, this cut brings the quality and flavor to another level.
Available to purchase in-store only.
Bistro Tenders is a cut known by many names – the mock tenderloin or Teras Major. Sourced from the best part of the chuck, this cut offers unparalleled marbling, rivaling even the finest tenderloin. Perfect for grilling, each portion, approximately the size of a pork tenderloin, generously serves two. Versatile and succulent, it transforms any dish into a gourmet masterpiece, achieving a level of excellence that only American Wagyu can deliver.
Available to purchase in-store only.
4991 E. Dry Creek Rd.
Centennial, CO
7421 W. Bowles Ave.
Littleton, CO
874 W. Happy Canyon Rd.
Castle Pines, CO
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