Hook and Cleaver Ranch

Chefs Dylan Soro and Mario Amaral of don’t guess on the beef.

When meat is on the plate, it’s the star. And that means it has to deliver. No hiding it behind toppings. Just real flavor.

They choose Hook and Cleaver Ranch for the quality and, most importantly, the flavor.

At Savage Chef Bar and Grill, every dish is thoughtfully crafted with a refined, ingredient driven approach where each component has a purpose and the menu reflects that level of precision.

That’s the standard they cook to.

Rest it… or cut right in?

We put it to the test: 0 vs 6 vs 12 vs 18 minutes.

Same American Akaushi Wagyu. Same cook. Only one difference — time.

Watch what happens when you slice too early… and when you give it the time it deserves.

Because great beef isn’t just how you cook it — it’s how you finish it.

We sell all-natural American Akaushi Wagyu —
No hormones. No antibiotics.
Raised on Idaho mountain pastures.

Get yours at hookandcleaverranch.com

Is marbling everything in a steak?

Chef Jurnie from Archive Steakhouse and Chef Mario from Savage Chef Bar & Grill share their take on a question that doesn’t get asked enough.

Marbling is just one piece of the flavor.�Breed, feed, and how the animal is raised shape what you actually taste.

At Hook & Cleaver Ranch, our American Wagyu is raised all-natural — no hormones, no antibiotics — with time spent on mountain rangeland and irrigated pastures, finished with a carefully balanced program to bring out depth of flavor.

Two chefs. Two perspectives.
Watch and decide for yourself.

Mother’s Day Special — $150 Butcher’s Secret Bundle

All Natural American Wagyu (Akaushi × Angus)

In the box:
1 Teres Major — ~1 lb (feeds 2–3)
2 Hanger — ~1.5 lb (feeds 3–4)
3 Denver — ~0.75 lb (feeds 1–2)
4 Delmonico — ~1.5 lb (feeds 2–3)
5 Flat Iron — ~14 oz (feeds 2–3)

A lineup of butcher’s cuts selected for flavor, marbling, and tenderness—built for a proper steakhouse meal at home this Mother’s Day.

Choose your favorite cut for Mother’s Day and keep the rest in the freezer—or go all in and impress the whole family with an American Wagyu dinner.

Top-quality American Wagyu for her. She deserves it.

If you’re cooking for her… make it count.

Hook & Cleaver Ranch
hookandcleaverranch.com

Certified BBQ Judge breaks down the Picanha roast.

Known for its signature fat cap and deep, beef-forward flavor, this cut delivers when it’s handled right—simple seasoning, steady heat, and time to let it shine.

This is American Akaushi Wagyu, raised all-natural with no hormones or antibiotics—built for flavor from the ground up.

Get your Picanha roast at hookandcleaverranch.com

Last weekend. 15% off. No extensions.

Cinco de Mayo deserves better than average meat—this is premium American Akaushi Wagyu, raised all-natural for real flavor, real marbling, and cuts that actually deliver.

Skirt • Flank • Bavette • Ground Beef — all 15% off through May 5.

Make this the meal everyone remembers.

Shop now at hookandcleaverranch.com (link in bio)

Certified BBQ Judge gives a rundown of our American Wagyu BBQ Bundle — plus his experience cooking our brisket.

Raised on Idaho mountain ranges, our cattle graze naturally — no antibiotics, no growth hormones, no shortcuts.

Inside:�Brisket. Tri-tip. Picanha.�
All-natural American Akaushi Wagyu, built for real flavor.
Backyard BBQ, done right.�
Save $60 with the bundle.�
Shop through the link in bio.

Street tacos meet American Wagyu.

1. Mix your seasoning: chili powder, cumin, salt, and pepper.
2. Dice onions, cilantro, and jalapeño. Grate cotija cheese.
3. Now this is the ingredient that’ll put your taste buds on cloud nine—ground American Wagyu from Hook & Cleaver Ranch. Cook over medium-high heat until browned.
4. Add ~4 tbsp chipotle adobo sauce, then the peppers. Sprinkle in seasoning and mix until fully coated.
5. Warm up your favorite tortillas.
6. Load them up with Wagyu, top with onion mix, cotija, and a squeeze of fresh lime.

Simple tacos… elevated.

Get your ground American Wagyu at hookandcleaverranch.com