WA / GYU

JAPANESE / CATTLE

Authentic Wagyu is only produced in Japan, though other countries have begun to mimic the Japanese farming and butchering techniques to achieve the buttery flavor and marbling required to deliver the Wagyu experience.

Why Japanese A5 Wagyu?

Though Australian and American Wagyu exist, these forms are produced from crossbreed cows and do not match the level of marbling found in Japanese A5. Japanese A5 marbling provides a luxurious, buttery tenderness that creates a hearty, umami flavor unlike any other steak you can find. Authentic Wagyu is a pink color due to marbling and is produced in Japan and refers to the four main breeds of Japanese cattle, the main one being Japanese Black Cattle.

TEXTURE AND TENDERNESS

A DIRECT CONTRIBUTOR TO THE TEXTURE AND TENDERNESS OF BEEF IS THE MARBLING IN THE MEAT. MARBLING IS THE ACCUMULATED VISIBLE UNSATURATED (HEALTHY) INTRAMUSCULAR FAT WITHIN AND BETWEEN THE MUSCLE FIBER BUNDLES.

A5 Japanese Wagyu has copious marbling that is rare and intense, making it highly coveted. Since the fat is evenly distributed throughout the beef and melts at a low temperature, A5 Japanese Wagyu literally melts in your mouth.

How It's Raised

Our Wagyu is ethically sourced from Kagoshima, Japan where all Wagyu cattle are given an individual number and are fed pasture grass and rice straw, a rich diet regimen that helps product high quality meet and trademark marbling. Kagoshima is heavily forested and provides clean air and spring water, which is perfect for raising superior cattle.

How It's Graded

Beef in Japan is graded by the Japan Meat Grading Association based on the yield grade and meat quality. While there are many factors that go into grading, less than 1% of Japanese Wagyu produced holds an A5 Grade. For reference, USDA Prime beef is ranked somewhere along the A2-3 grading when compared to Japanese grading.

How It's Verified

The “Universal Wagyu Mark” is a seal that proves the beef was produced in Japan. This mark helps differentiate authentic Japanese Wagyu from Wagyu produced elsewhere, such as the US or Australia. When purchasing A5 Japanese Wagyu, be sure to look for the Universal Wagyu Mark to ensure you are getting authentic Japanese Wagyu.

Cooking Wagyu

We recommend preparing your Wagyu in a heavy bottomed sauté pan or cast iron skillet on the stovetop. Due to the high fat content, please do not grill or cook Wagyu over an open fire, like a propane or charcoal grill.

First, take defrosted Wagyu out of refrigerator 15 minutes prior to cooking. Season with salt & cracked black pepper. Heat pan over medium high heat. No need to add any fat or oil. Sear for 1 to 2 minutes on all sides. Remove Wagyu from the pan. Allow it to rest for 5 minutes before slicing and enjoying.

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