Wagyu Beef

When you want the best, you want Wagyu. Compared to a well-aged wine, Wagyu beef takes time and skill to raise – but the effort is greatly rewarded. Our Wagyu Beef is fed a natural diet, free of hormones or antibiotics. They share the same genetics and traditional feeding process found in Japan, resulting in wonderfully marbled meat that melts in your mouth.

  • Bone-in Ribeye

  • Cowboy Ribeye

  • French Short Rib

  • Brisket

  • Short Rib

  • Chuck Roll

What is Wagyu

The meat from Wagyu cattle is known worldwide for its marbling characteristics and naturally enhanced, flavor, tenderness, and juiciness. Wagyu takes steak to another level. Just as Champagne can only be used when describing sparkling wine from the Champagne region of France, the name Kobe is reserved exclusively to describe Wagyu cattle raised in the Kobe region of Japan for more than 1800 years. Hence, any Wagyu cattle raised outside of Kobe must go by the names Wagyu or Kobe-style.

Marbling is the intermuscular fat seen in steak and also the basis for grading meat into categories. But not just any type of fat, a soft fat, with a low melting point attributed to its composition of mostly monounsaturated fats. This component gives the meat that tender texture, juiciness, and flavor.

Wagyu is beyond “Prime.” Traditional beef producers strive for a USDA quality grade of Prime. Only 5% of U.S.-produced beef achieves this grade. About 90% of Wagyu beef will grade USDA Prime, far beyond a traditional Prime. Traditionally Wagyu is graded using the Japanese scale, which starts at “prime.”

Want to learn more about Wagyu Beef? Visit the American Wagyu Association website for more information.

The Wagyu Diet

The diet of the animal has a tremendous influence on the beef product. Like traditional cattle, they will be raised in a pasture with their mothers. When ready, they are relocated and begin eating a well-balanced diet that allows the cattle to gain more weight, increasing intermuscular fat. The grain fed beef has twice as much oleic acid as grass-fed cattle. Oleic acid in beef yields more soft, monounsaturated fats. Grass feeding increases saturated and trans-fatty acids.

Craft Grinds

Take your recipes to another level with a craft grind of our Wagyu Beef. Based on your parameters, we’ll create a fresh grind and seal it in a vacuum pack that maximizes freshness. It’s even freezer ready – no need to re-wrap.

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Packaging and Delivery

Every one of our items is hand packaged specially for your order. The meat is placed in a recyclable Styrofoam box filled with a generous amount of dry ice to keep your meat cold during delivery. We then box your entire order in a manageable container ready for shipping. We guarantee that the order will remain fresh and ready for consumption, or if you prefer, ready to be chilled or refrozen up to 4 days after leaving our offices. All of our shipping is handled by FedEx. Delivery is generally within 3 days to most locations in the continental U.S.

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