One of only a handful of U.S. retailers licensed to sell authentic Kobe Beef — a rare, velvety, umami-packed bite.
Sear it hot on the stove, finish it gently in the oven, rest it long. The California classic at home.
Wagyu chuck is rich enough that all it needs is salt, heat, and ninety seconds a side.
Dry-aged ground beef has more depth than the everyday kind. Treat it simply — a hot pan, salt, pepper.
Pre-cut beef, a screaming-hot pan, four minutes to dinner. Weeknight cooking at its most efficient.
A small, decadent slider: Japanese Wagyu ground beef, soy, sesame, and a quenelle of uni on top.
A Japanese A5 Wagyu slider topped with a runny duck egg — a small bite with an outsized payoff.
Japanese A5 Wagyu ground beef, on a slider bun. A short look at one of the easiest ways to cook with Wagyu.
A look at one of the most sustainably raised Japanese Wagyu programs, sourced directly from Iwate Prefecture.
A holiday centerpiece cut from Japanese A5 — the rarest, most marbled beef in the world.
Craft meat from independent farms, delivered on your schedule, with first access to new arrivals.
Meet Chase Hubbard, the farmer behind KD Piedmontese beef.
