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"The Wagyu Beef" - also known as "Kobe Beef" in USA is the ultimate masterpiece of Japanese Beef. Wagyu are raised with pride and care all over Japan, and they provide truly world class high quality beef. Wagyu is strictly graded and sorted info five classes by professionals from the Japan Meat Grading Association from A 1 to A 5. A5 is the highest grade of Japanese Wagyu Beef.
WAGYU is not a breed of Cattle. "WA" means Japan and "GYU" means Cattle. WAGYU = Japanese Cattle.
One of the most important factors for grading beef quality is "marbling", which refers to the fine white streaks of fat that run through lean beef and enhance flavor and tenderness. "The Wagyu" has excellent marbling that puts it among the world's top class. Furthermore, the fat in "The WAGYU" melts at just 77F (25C), a lower temperature than any other beef. This explains why "The WAGYU" melts in your mouth for a sensational burst of flavor from the very first bite.
Our Japanese Wagyu Beef is legally imported from Japan and inspected by USDA on arrival. Our Filet Mignon Steaks are cut from Japanese Tenderloin at local USDA inspected facility in Los Angeles, CA. All our steaks are individually stamped as required by USDA guidelines.
Our Japanese New York Steaks are juiciest and tender of all the steaks. This marvelously rich, yet mellow boneless cut comes from the heart of the short loin where the most abundant marbling, tender texture and succulent taste is found. This steakhouse classic goes by several different names such as "Strip Loin steak" as well as "Kansas City Steak". Bottom line: This is a boneless steak cut from the top loin, the most tender.
Our Wagyu Beef comes from Japan's Miyazaki Prefecture. Miyazaki Prefecture on southern Japan’s Kyushu Island is known for its beaches and Oceanside drives. Aoshima, a popular swimming beach, is connected by a pedestrian bridge to tiny Aoshima Island, which is surrounded by a distinctive flat, ribbed geological formation nicknamed Oni no Sentakuita, or “Devil’s Washboard.” Prominent Pacific Coast surf spots include Hyuga, Kisakihama and Shirahama.
Japan's 47 prefectures form the country's first jurisdiction and administrative division levels. They consist of 43 prefectures (県 ken) proper, two urban prefectures (府 fu, Osaka, and Kyoto), one "circuit" or "territory" (道 dō, Hokkaido) and one "metropolis" (都 to, Tokyo). The Meiji Fuhanken sanchisei administration created the first prefectures to replace the provinces of Japan in 1868.
Hyōgo is a Japanese prefecture in the Kansai region of the country’s main island, Honshu. Kobe, the prefectural capital, is a cosmopolitan port city framed by mountains, west of Osaka and Kyoto. It has a busy Chinatown and an animated entertainment district around Sannomiya Station. Kobe Harborland offers upscale shops and waterfront views, while local steakhouses specialize in the area's signature Kobe beef. Remember, Beef coming from Hyōgo can only be called Kobe Beef, rest can be called Wagyu from Japan.
- Product of Japan
- Wagyu Beef
- Grade A 5
- BMS 8 and Higher
- Miyazaki Perfecture
- New York Steak
- One Steak
- Center Cut Steak
- Minimum Weight Per Steak 16 Oz.
- Aged 30 days or more
- Serves 1
- Shipped frozen
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