raw SRF Black® Zabuton steak on white plate
raw SRF Black® Zabuton steak on white plate
sliced and cooked Zabuton steak plated with chimichurri
raw SRF Black® zabuton steak on white plate
raw SRF Black® zabuton on white plate
raw SRF Black® zabuton on white plate
zabuton size comparison
cooked and plated zabuton with chimichurri

Wagyu Zabuton Steak

American Wagyu

$69.00

The SRF Black® Zabuton, or Denver steak, is opulently marbled and has a deep beef flavor with notes of savory umami. This American Wagyu steak is rich with buttery aroma and texture. Available in two different sizes.

Grade:
Beef Grading
Size:

Place your order today to receive in as soon as 1-3 business days.

Cut by Master Butchers

Cut by Master Butchers

100% US Raised

100% US Raised

Family-Owned & Operated

Family-Owned & Operated

Details

Cooking Tips

Beef Grading

The Zabuton, also known as the Denver steak, is richly marbled with a unique flavor profile that is savory and buttery with a slightly subdued beefiness. Its texture is supple and is the fourth most tender of all beef cuts. The name "zabuton" comes from the Japanese word for a flat and square pillow which is how the steak is often cut. Grill this steak as-is or slice it for Japanese inspired dishes like shabu shabu (hot pot) or seared yakiniku style (similar to Korean BBQ).

The large section where we source the Denver steak is not symmetrical, so this cut may have some variation in size and shape.

The zabuton is a richly marbled steak that's unique in flavor and texture. Prepare it as you would a New York strip. 

Reverse searing (cooking at a low temp, then finish searing) is an excellent method to prepare this steak. The steakhouse method is a good secondary technique to use. Regardless of the method used, be sure to get a hard sear to bring out the most flavor.  

Rest your zabuton at least 10 minutes before serving to let the internal temperature equalize and allow the juices to be reabsorbed. 

Finish your steak with a light sprinkle of flaky salt for a nice presentation and an appetizing salty crunch. 

For more tips see our Steak Guide. 

Snake River Farms beef grades start at USDA Prime, the top grade on the USDA scale. The majority of SRF beef is marbled well beyond this level. To grade SRF, we use the 12-point Japanese Beef Marbling Score (BMS), which measures marbling that exceeds the USDA scale. 

SRF Silver™ - BMS of 4 to 5. Marbling comparable to USDA Prime. 

SRF Black® - BMS of 6 to 8. Significantly more marbling than USDA Prime.   

SRF Gold® - BMS of 9 to 12. The highest marbling available from Snake River Farms. 

 

Ranch to Table

Curious about what makes us different? We oversee our entire supply chain. This comprehensive approach allows us to achieve perfection at every stage of the process.

RANCHING

CATTLE FEEDING

BEEF PROCESSING

beef-diagram

Chuck

This large primal is in the shoulder area of beef cattle and produces cuts known for their beefy flavor. The chuck is generally associated with roasts for slow-cooking; however, it also yields tender, grill-ready cuts including the flat iron and teres major.

Frequently Asked Questions

What is the Snake River Farms Guarantee?

We guarantee that your order will deliver frozen or partially frozen with all items included to the provided address. If you have any concerns or issues with your order, please don't hesitate to reach out to our team. As our founder Robert Rebholtz, Sr. said, "We want our customers to want to do business with us." 

What is a zabuton?

The zabuton, also known as the Denver steak, is an intensely marbled cut with a buttery beef flavor and tender texture. Meat scientists have found the zabuton to be the fourth most tender of all steaks, which is surprising since it comes from the chuck or shoulder which generally yields tougher cuts. 

The name "zabuton" comes from the Japanese word for a flat and square pillow which is how the steak appears when served in Japanese cuisine.

What is American Wagyu?

American Wagyu is purebred Japanese Wagyu crossbred with high quality American cattle breeds. The result is beef with rich marbling, buttery texture and aroma and savory umami with the hearty beef flavor preferred by American palates.

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