Grilling Season Is Here.

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Wagyu Experience

Wagyu Experience
Everyday Essentials

Everyday Essentials
Steakhouse Classics

Steakhouse Classics
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Fresh Finds & Restocks

Fresh Finds & Restocks

Brand-new farms, restocked bestsellers, and seasonal gems from the producers we already know and love.

What We're Eating

The craft cuts and meals our team can't get enough of — direct from the source.

“The centerpiece that had everyone talking before we even cut into it.”

Joe is smoking our Little Belt Dino Ribs — a visually epic showstopper that's basically guaranteed conversation starter status at any cookout.

“So flavorful — this walnut celery salad might be my new go-to.”

Meilan is cooking our Wild Chilean Sea Bass (Toothfish) with a walnut celery salad — simple prep, huge flavor.

“Summer on repeat: buttery Wagyu, bright green goddess crunch.”

Brennan is pairing our Stone Axe Wagyu Denver Steak with a green goddess salad — the steak's rich, buttery marbling balanced out by all that bright, tangy crunch.

“The sleeper hit of the pan? Absolutely the chuck eye.”

Elizabeth is reverse-searing a Little Belt Chuck Eye & Ribeye — the chuck eye is her hidden-gem call-out, giving the ribeye a real run for its money.

“Comfort food, elevated: buttery Wagyu meatloaf with a bright tomato finish.”

Will is turning our Wagyu Ground Beef into a meatloaf — a rich, buttery spin on the classic comfort dish.

“That crust is unbeatable — worth the wait for the perfect internal temp.”

Will is cooking our Mishima Reserve Bone-in Ribeye — patient temping pays off with a crust that's simply unbeatable.

“Spanish nachos are my go-to snack right now.”

A crowd favorite this week: Spanish nachos loaded with 50% Iberico Grain-Fed Ham, tangy pickled peppers, olives, nutty Manchego, and chives.

“Charcuterie with Sena Sea smoked salmon spread and Fermín ibérico.”

Brennan is pairing our Sena Sea Smoked Salmon Spread with Fermín Ibérico for the ultimate charcuterie moment.

“Friday night glazed salmon feast”

Russ is cooking our Ōra King Salmon Portion and Sena Sea Sockeye Salmon.

“Slow-cooked Dino Ribs.”

Elizabeth is slow-cooking our Dino Ribs.

“Weekend seafood paella with Sena Sea cod and spot prawn.”

Will is cooking a Seafood Paella. Made with Sena Sea Cod and Spot Prawn.

“Mishima Reserve prime rib at my brother’s (Boston) was a hit!”

Elizabeth made a show-stopping Mishima Reserve Prime Rib, slow-roasted to perfection and a total hit at a Boston family dinner.

Farm Spotlight

Kagoshima Kuroushi

Kagoshima A5 Wagyu is among Japan’s best. At the Wagyu Olympics, held every five years, Kagoshima won top honors in 2017 and 2022. Its rich flavor and high oleic acid make it one of the finest Wagyu you can buy.
A5 JAPANESE WAGYU AWARD-WINNING
Shop Japanese Wagyu
Cooking Inspiration

Our Favorite Recipes

Seafood Grilling

Miso-Glazed Black Cod

First made famous at NYC's Nobu restaurant, once you've experienced miso-marinated black cod, you will undoubtedly be back for more. Dead easy to prepare, only requiring 5 ingredients — an oily fish like Wild Black Cod is the perfect vehicle for this umami-laden sauce.
Beef Oven Steak

Reverse Seared Bone-In Rib Steak

A bone-in rib steak like a Tomahawk or Cowboy deserves the royal treatment. Reverse searing locks in flavor, delivers an edge-to-edge pink center, and finishes with a crave-worthy crust that’s made for summer grilling.
How to Prepare Japanese Wagyu

How to prepare A5 Wagyu

The world’s most exquisite beef, A5 Wagyu is legendary for its umami flavor and buttery finish. Learning how to properly prepare your A5 Japanese Wagyu is essential to getting the most out of the experience. We hope you enjoy it as much as we do.

Our Beginnings

Creating a meaningful connection between you and your food.

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