A5 Japanese Wagyu Beef
Our top shelf and highest-marbling beef is famed for its luxurious melt-in-your-mouth texture. Certified A5 Japanese wagyu beef sourced from small, rare, and award-winning brands across Japan.
note: wagyu beef cannot be shipped to Japan
LEARN MORE
WHAT ARE THE DIFFERENCES IN CUTS?
Larger Steaks
The larger striploin/ribeye steaks are about 3/4" thick and ideal for larger parties.
4oz Steaks
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.
GENETICS
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.
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