WHAT ARE THE DIFFERENCES IN CUTS?
The larger striploin/ribeye steaks are about 3/4" thick and ideal for larger parties.
4oz steaks will vary in size - see each product listing for details. The thicker 4oz steaks are ideal for sushi, nigiri, and yakiniku.
WHAT IS A5 WAGYU?
A5 is a Japanese grading term for the highest yield and meat quality grades.
WHAT IS BMS?
Beef marble score (BMS) measures the amount of intramuscular fat (marbling). A5 ranges from BMS 8 to 12. BMS 8 is similar to fatty tuna, and BMS 12 is similar to extra-fatty tuna. We specialize in sourcing the highest BMS 12, which accounts for less than 5% of A5 Japanese wagyu.
By law, wagyu in Japan are Fullblood (100% wagyu genetics) with no cross-breeding. Fullblood wagyu has a low melting point of around 78°F, resulting in the famous melt-in-your-mouth experience.
300+ WAGYU BRANDS
Like wine, each brand/region of wagyu will be distinct from the others. Farms will differ in genetics, animal husbandry, environment, and diet. Learn the differences by tasting different Japanese brands as a wagyu flight.