We guarantee that any cut of Hunter Lewis beef will exceed your expectations. Each cut is personally selected and labeled based on key qualities like tenderness, marbling, external fat, and melting point. Our goal is to accurately reflect the high quality of our beef and ensure your meal brings joy to your table and your family.

Black label

Our highest grade. Hunter Lewis Black Label beef has a heavier wagyu influence and contains the highest levels of fine marbling, lowest fat melting point, and maintains overall high tenderness and flavor. The commercial market would simply label this beef as « wagyu ».

Gold Label

Selected specifically for lean tenderness. This beef typically has a heavier Blonde d’Aquitaine influence: reducing excess fat and retaining more beef per cut while maintaining high flavor and tenderness.

Signature Label

Selected and cut especially for the typical American consumer accustomed to angus beef. These cuts contain higher fat percentages but maintain our lean, fine marbling standards, giving you beef that is, literally, a cut above anything you’d find in a commercial market.

BLUE LABEL

The very best HLLC beef cuts, dry-aged for 40 days. This is our “special occasion” beef and is a worthy part of any celebration.