The Club
Photography · Le Boeuf Shoppe
Buffalo, New York
A region that takes food seriouslyand says very little about it.
That temperament is the club’s starting point: do the work properly, and let the plate make the argument.
Steak Club 716 was established as a private purchasing arrangement for people who had grown tired of buying extraordinary beef on ordinary terms — waiting for a sale, taking what the case happened to hold, paying retail for a cut they would have bought every month regardless.
Membership resolves that. A standing commitment on your side, preferential access and pricing on ours, and a butcher who knows what you buy.
How We Work
Selected, Not Sorted
Grading is a floor, not a guarantee. Every cut in the collection is chosen by eye at the shop — upper-two-thirds Choice, genuine Prime, Wagyu programmes we have actually tasted.
Cut to Order
Nothing in the club sits pre-portioned in a case waiting for a buyer. Whole loins are broken down against real orders, to the thickness you specify.
Delivered When We Can
Delivery dates reflect what the shop can genuinely fulfil — routes, capacity, inventory. We would rather offer you fewer dates than miss one.
The Partnership
The retail butcher behind the club.
Its shop, its counter and its ordinary retail business continue unchanged — the club is an additional arrangement for members, not a replacement for it. Every cut comes out of the same room, handled by the same butchers, held to the same standard as the counter.
Exceptional Cuts