For those who take grilling seriously, Lone Mountain Wagyu (lonemountainwagyu.com) has a tempting proposition. The New Mexico company’s ranch, which raises full-blood wagyu cattle on 27,000 acres between Albuquerque and Santa Fe, has a new Wagyu Club that delivers exclusive cuts to members two to four times a year. The beef, wet aged for about 56 days, has the fine marbling and succulence for which the Japanese heritage breed is known. Lone Mountain’s thick rib-eye steaks and filets mignons are ideal for summer grilling—and can be found on the menu at the Post Ranch Inn in Big Sur, Calif. But perhaps more intriguing, shipments will also include unusual wagyu cuts such as skirt steak, flat iron steak, brisket, and chuck roast, which becomes fork tender and richly flavored after a long braise. The beef is delivered frozen, vacuum sealed, and packed in dry ice for $120 to $250 per shipment.