The cut butchers quietly take home: tender, versatile, and equally at home on a plate or sliced into tacos.
Kagoshima A5 brisket, tenderloin, striploin and rib roasts, sourced from the farmer who took top honors at the Wagyu Olympics.
A quick look inside the box: pasture-raised beef, pork, and chicken from independent family farms, with the source named on every cut.
A Kobe beef specialist in Osaka breaks down how Japan grades its Wagyu, and why it matters.
The rarest beef in the world began with one farmer, one island, and the idea of feeding cattle pressed olive peels.
