Mishima Reserve Ultra
Introducing a new grade of wagyu in a class by itself. Discover the pinnacle of American Wagyu with our exclusive, luxurious offering.
Only the finest 30% of Mishima Reserve’s exceptional herd achieves the prestigious “Ultra” designation that comes with a BMS 8-10 rating — presenting you with the ultimate, world-class selection of their esteemed American Wagyu.
What is Mishima Reserve Ultra Wagyu?
Ultra Wagyu is Mishima Reserve's grade of premium beef, setting a standard of unparalleled excellence. This coveted grade of beef is renowned for its intricate marbling, which gives it a buttery richness and depth of flavor that is simply incomparable to other cuts of beef. The texture and bite of Mishima Reserve Ultra Wagyu are soft and delicate, melting in your mouth and tantalizing your taste buds with every bite.
All of Mishima Reserve's cuts are carefully selected from herds of Japanese-heritage, 100% Kuroge Washu bulls that are bred with American cows and raised in the United States. The Mishima Reserve Ultra cuts, in particular, are chosen for their supreme marbling and exceptional quality, with less than 30% of all cuts earning the coveted Mishima Reserve Ultra grade.
Mishima Reserve Ultra Marble Rating
Japanese Wagyu is graded for its marbling on a scale of 1-12, with 12 being the highest achievable quality. Mishima Reserve Ultra cuts are of the highest quality American Wagyu and typically grade between 8 and 10, indicating a superb level of marbling. These cuts are perfect for those who want to indulge in the full flavor and richness of a higher-rated cut. Click here to learn more about the Japanese Wagyu grading system.
Why Mishima Reserve Ultra?
If you're a steak lover looking to take your culinary experience to the next level, or if you're curious about the world of Wagyu beef, Mishima Reserve Ultra cuts are the perfect choice. These cuts are renowned for their exceptional flavor and buttery texture, elevating them far above the average beef cut. One of the reasons for their superior taste and texture is the abundant intramuscular fat, also known as marbling, which is a hallmark of their American Wagyu beef. As these fine lines of fat melt into the steak during cooking, they impart a rich, decadent flavor and also help keep the meat moist and tender, preventing natural juices from evaporating.
What Our Customers Are Saying
"This is a gorgeous piece of meat! An inexpensive alternative to A5. AMAZING!!!!!" - Victoria B.
"Outstanding flavor and tenderness - one of my favorites!" -Edith B.
"All-around great cut of meat, and excellent tenderness and flavor. Surpassed expectations." - Elias M.
"Loved it! Great product, great flavor, great freshness. Tastes like a beef product is supposed to like in the old days." -Regina F.