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BMS 12 Japanese Wagyu A5 Petite Striploin Steak

Image of BMS 12 Japanese Wagyu A5 Petite Striploin Steak
Non-Member Price:
$180.95
Member Price:
$180.95
Earn Moolah 180 in Moolah! Rewards
Variety:
Kobe Beef

One perfect A5 BMS 12 Petite Striploin, subtly sweet, consistently marbled, delicate yet rich, slightly nutty and Tender with a balanced texture.

Kobe Beef

Hyogo, Japan

We are proud to debut the world’s highest grade of Kobe Beef from Hyogo, Japan, as an Official Certified Retailer of Kobe Beef. Exclusive to Crowd Cow, we offer an extraordinarily rare collection of A5 BMS 12 Kobe Beef for the most discerning wagyu enthusiasts.

Kobe Beef

Hyogo, Japan

We are proud to debut the world’s highest grade of Kobe Beef from Hyogo, Japan, as an officially certified retailer of Kobe Beef. Exclusive to Crowd Cow, we offer an extraordinarily rare collection of A5 BMS 12 Kobe Beef for the most discerning wagyu enthusiasts.

Exclusive Kobe Offer

To commemorate the debut of our ultra-rare, BMS 12 Kobe Wagyu, receive a complimentary Kagoshima A5 Wagyu Steak with every Kobe Beef purchase — a culinary treasure in its own right. Use code KOBE24 at checkout.*

Kobe Beef represents less than 0.25% of Japanese Kuroge black cattle, making it one of the rarest and most sought-after gourmet experiences in the world.

Tiered Kobe Image

The Most Iconic Wagyu

Kobe Beef is synonymous with luxury and instantly recognizable. The high quality standards and the fact that all Kobe Beef cattle are raised in Japan's Hyogo prefecture under strict breeding guidelines contribute to its iconic status. Only 10% of the 5,500 qualifying heads of Kobe Beef produced per year are marked for export worldwide, ensuring only the most premium beef bears its name. This year, we are proud to offer our first exclusive A5 BMS 12 Kobe collection - achieving the highest marbling score in the world - a culinary masterpiece few will ever experience. Learn more about Japanese Wagyu marbling scores.

Our Journey to Kobe Beef

More than seven years ago, co-founder Joe Heitzeberg visited Awaji Island, where most Kobe Beef cattle are raised, to learn about its production, rating, and auction process. Since then, Crowd Cow has mastered Japan's traceability system, meticulous ratings, and standards, building strong ties with Japanese leaders in Wagyu.

Our Journey to Kobe Beef

More than seven years ago, co-founder Joe Heitzeberg visited Awaji Island, where most Kobe Beef cattle are raised, to learn about its production, rating, and auction process. Since then, Crowd Cow has mastered Japan's traceability system, meticulous ratings, and standards, building strong ties with Japanese leaders in Wagyu.

Kobe Statue

100% Authentic and Traceable

Authentic Kobe Beef is strictly sold by certified members of the Kobe Beef Association. Crowd Cow is honored to be among the few retailers in the US authorized to sell this rare, premium product. We proudly mark each purchase with the Kobe Beef Nojigiku-han chrysanthemum trademark of officially approved Kobe Beef. Each purchase of Kobe Beef is accompanied by a Certificate of Authenticity. Track your Kobe cattle ID.

Kobe Beef: Japan's Iconic Wagyu

Kobe Beef is legendary. From the Medina of Fez to a Kiev pool hall or a Papua New Guinea village, almost everyone knows its name. Few culinary delights are as revered or rare.

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Why is "Kobe Beef" so famous?

"Kobe Beef" is renowned and almost mythical in the culinary world, yet often misunderstood and misused. Outside Japan, it's wrongly seen as synonymous with "Japanese beef" or "Wagyu," but it's not that simple.

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Top Japanese Chef Reveals How to Cook A5 Kobe Beef

This Kobe Beef is unlike any other. Since it's undeniably expensive, check out these tips before cooking to ensure you get the most out of the experience.

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What's written on a Japanese Wagyu cattle nose print certificate?

Japanese Wagyu stands out with its marbling, flavor, and 100% traceability. Nose print certificates track each animal's lineage and birthplace, ensuring unparalleled quality.

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Experience A5 Excellence Across Japan

Miyazaki Wagyu

Miyazakigyu, a US Wagyu pioneer, offers a distinctive blend of quality and marbling from Kyushu Island, featuring beautifully red beef and a rich, natural flavor.

Learn More >

Hokkaido Wagyu

Hokkaido Wagyu's snowy marbling mirrors the pristine winter landscape of Hokkaido, making it a perfect choice for impressing guests with a visually stunning and delicious eating experience.

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Kagoshima Wagyu

Crowd Cow sources A5-grade Kagoshima Wagyu from Nozaki Farm, celebrated for decades of excellence in a sun-soaked climate, ensuring mouthwatering umami and consistent marbling.

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Olive Wagyu of Kagawa

Indulge in rare Olive Wagyu from Shodoshima Island, Japan, via Crowd Cow. Custom-finished on olives, it's a culinary masterpiece with unmatched quality and exquisite taste.

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FAQ

What is the difference between Kobe Beef and other Japanese wagyu?

Kobe Beef is singularly recognized throughout the world as an icon of Japan and as one of the world’s most sought-after culinary treasures. There is only one Kobe Beef, and it is known throughout the world for its exceptional quality and its high standards. Kobe Beef is bred from only 12 master bulls of the Tajima bloodline, a subset of Kuroge Washu, and is raised by a handful of farmers in Hyogo prefecture. In order to qualify for designation as Kobe Beef denoted by the Japanese chrysanthemum, Kobe Beef must achieve a grade score of A4 or A5 by the Kobe Beef Association. Read more on our blog.

How rare is Kobe Beef?

The tightly-controlled regional farmers and processors that handle Kobe Beef produce only 5,500 qualifying head of cattle per year, only 10% of which are made available for export overseas. If you would like to try the one and only Kobe Beef, there are only 37 restaurants in the U.S. that are licensed to serve it. Thanks to our nomination and acceptance into Japan’s exclusive certification program with the Kobe Beef Association — which builds upon our years of work with Japan’s top Wagyu regions, including Kagawa Olive Wagyu, Miyazaki-gyu, Hokkaido Wagyu, Kagoshima Wagyu and others — we are able to offer it on Crowd Cow.

Why is Kobe Beef so highly regarded?

The aura surrounding Kobe Beef stems from its meticulously controlled quality standards and zealously guarded distribution. The Kobe Beef Association exerts control over every aspect of its creation.

Every cut of certified Kobe Beef originates from 12 ‘super father’ Tajima bulls who are chosen by the Hyogo government, and whose offspring are raised by a handful of farmers within an officially designated geographic region. The best of these offspring, which are rated A4 or A5 by sanctioned auctioneers, receive the Japanese chrysanthemum “Nojigiku-han” mark — a symbol of authenticity.

The Kobe Beef Association qualifies and hand-approves auctioneers, distributors and retailers, including Crowd Cow, to sell this small amount of luxurious beef. Read more on our blog.

What qualifies Japanese Wagyu as “Kobe Beef”?

To officially qualify as “Kobe Beef”, the cattle must be graded through a meticulous 8-point certification process. Cattle must be of the Tajima bloodline (a subset of the Kuroge Washu breed); be born and raised in Hyogo prefecture by farmers who are nominated and accepted into the Kobe Beef association; be professionally rated by member organization inspectors; and must achieve at least an A4 or A5 score for meat and marbling quality. At Crowd Cow, we offer only the upper end of Kobe Beef, A5 rated cuts. Read more on our blog.

Will I receive a certificate of authenticity with my purchase?

Yes, you will receive a digital copy of the certificate with your order. In Japan, all cattle are registered with a certificate indicating the farm, family tree and date of harvest, among other things. This year, for Kobe Beef, we have obtained only two animals and therefore only two certificates. You will receive a digital copy of one of these certificates along with the cuts of meat of your purchase.

How do I cook Kobe Beef?

Kobe Beef is as much an experience as it is a meal. We suggest sharing this singularly outstanding food with others, and to experience each the delicate, umami-packed bite one person at a time. Simply grill each strip on a stainless steel pan using high heat and without any oil, searing the outside until a crust forms and cooking just enough to melt the interior fats. A pinch of fine sea salt is recommended to bring out Kobe Beef’s natural flavors. Read more here.

Do Kobe Beef cattle get massages and drink beer or sake?

Contrary to popular belief, the magnificent marbling and exceptional taste of Kobe Beef comes mainly from its unique genetics — the Tajima bloodline subset of the Kuroge Washu breed, native to Japan and raised in Hyogo prefecture. Although each farm’s practices vary, maintaining each animal’s well-being and nutrition is an essential part of every Kobe Beef farmer’s core focus. However, massages or feeding the animals beer or sake is most certainly not a part of any farmer’s routine.

Can I order Japanese Wagyu regularly?

Yes! In fact, we have the world’s only Japanese Wagyu membership, which gives you FREE shipping, plus early access to debuts like Kobe Beef.

*To claim a FREE Kagoshima A5 Wagyu Petite Striploin Steak, customer must place an order of at least one (1) Kobe Beef product. Limit of one promotion per order while supplies last.

We believe in creating a meaningful connection between you and the food you eat. Taste, transparency and convenience shouldn’t be mutually exclusive. This has been our founding belief since we started in 2015, and it continues to be the force that drives us.
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