Best Cuts of Grass‑Fed, Grass‑Finished Wagyu Beef Near Bellingham, WA

If you’re looking for grass fed beef near Bellingham, WA, our farm in Lynden offers some of the best cuts of grass‑fed, grass‑finished Wagyu beef in Whatcom County. Raised naturally on pasture and handled with care, our beef delivers exceptional flavor, beautiful marbling, and the quality our customers love.

Choosing the right cut can make your Wagyu experience even more memorable. Here are some of the best Wagyu steak cuts we offer and how to prepare them for maximum flavor.

1. Wagyu Ribeye

The Wagyu Ribeye is one of the most beloved cuts thanks to its exceptional marbling. Taken from the rib section, this steak delivers a melt‑in‑your‑mouth texture with a bold, rich flavor.

Why it’s great:

• High marbling
• Tender, juicy, and full of flavor

How to cook it:

Sear in a hot skillet or grill over high heat to form a crispy crust while keeping the inside tender. Medium‑rare is ideal for preserving its buttery texture.

2. New York Strip (Striploin)

The Wagyu New York Strip is slightly leaner than the ribeye but still offers signature Wagyu tenderness. Cut from the short loin, it has a firmer texture that steak lovers appreciate.

Why it’s great:

• Leaner but still tender
• Balanced marbling

How to cook it:
Grill or pan‑sear over high heat. Serve medium‑rare to maintain juiciness and preserve the natural flavor.

3. Tenderloin (Filet Mignon)

If you want the most tender steak, the Wagyu Tenderloin is the top choice. Although it has less marbling than ribeye or strip, it offers an incredibly delicate, velvety bite.

Why it’s great:

• Most tender cut
• Mild, elegant flavor

How to cook it:
Sear quickly in a hot skillet or grill over high heat. Cook to medium‑rare to prevent drying.

4. Sirloin

The Wagyu Sirloin offers a great balance between lean and rich. It comes from the rear of the animal and provides solid marbling with a firmer texture than ribeye.

Why it’s great:

• Slightly leaner
• Still tender with great flavor

How to cook it:
Grill or pan‑sear over high heat. Medium‑rare to medium is recommended.

5. Flank Steak

The Wagyu Flank Steak is a flavorful, long, flat cut from the lower chest and belly. It’s leaner with less marbling but packs plenty of beefy Wagyu flavor.

Why it’s great:

• Very flavorful
• Great for slicing thin across the grain

How to cook it:
Cook quickly over high heat, perfect for grilling. Slice thinly against the grain and serve medium‑rare or medium.

Tips for Cooking Grass‑Fed, Grass‑Finished Wagyu Beef

Grass‑fed Wagyu cooks differently than grain‑fed beef because of its natural fat composition. For best results:

• Use high heat to sear the outside quickly.
• Keep the interior rare to medium‑rare for maximum tenderness.
• Allow the steak to rest for a few minutes before slicing so the juices redistribute.

Experience Local Wagyu Raised Right Here in Lynden

When you choose our Wagyu beef, you’re enjoying beef raised naturally, sustainably, and with care,  right here at the farm. Whether you’re planning a special dinner, filling your freezer, or exploring different cuts, our grass‑fed, grass‑finished Wagyu offers an unmatched eating experience.

From our house to yours, “eet smakelijk” is Dutch for “enjoying your meal.” 

Glen and Lisa