Introducing Wagyu
Highly marbled with a buttery finish, Wagyu has exquisite taste, texture and tenderness
AWARD-WINNING JAPANESE WAGYU
From Kagoshima Farms, winner of "Best Overall" at the Wagyu Olympics
AMERICAN WAGYU FAVORITES
What is Wagyu?
Wagyu (pronounced /WAH-gyoo/) is a term that literally means "Japanese cow" and is the name given to cattle breeds developed over centuries in Japan. Wagyu beef is known for its intense marbling and carries a well-deserved reputation for exquisite taste, texture, and tenderness.
How do I cook Wagyu? How is it best prepared?
Check out our tutorial videos on how to properly prepare your Wagyu so you get the most out of the experience.
Wagyu Breeds
By far the most important of the four Wagyu breeds is Kuroge Washu, known for its unique genetic disposition for exquisite marbling, Kuroge Washu is the only breed of cattle that can achieve an A4 or AS rating by the Japanese Meat Grading Association.
Wagyu Marbling
Marbling is the distribution of soft white intramuscular fats within the red meat. Generations of careful breeding and management of diet and exercise contribute to the unique marbling of Wagyu Beef. Wagyu is graded for its marbling on a scale of 1-12, with 12 being the highest achievable quality. At this level, the beef is considered a work of art! To be designated as "A5 Wagyu," the beef must be raised in Japan and achieve the highest possible rating by the Japanese Meat Grading Association. For reference, USDA Prime beef, the highest designation of quality in the U.S., is equivalent to a 4 or 5 marbling score.
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Hear What Our Customers Have to Say
"The single greatest cut of meat I have ever been fortunate enough to eat. It was simply stunning. "
- Salvatore P.
"All of our A5 cuts were superb. Taste and texture that is different than what most have ever experienced before. The cooking tips you provide were also great! Thanks! Can't wait to order again!"
- Arthur K.
"Amazing Quality. arrived in perfect condition and was just melt in your mouth amazing!"
- Eden
"Unlike any steak we've ever eaten. Incredible!"
- Nancy H.
Wagyu FAQs
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Wagyu (pronounced /WAH-gyoo/) is a term that literally means “Japanese cow” and is the name given to cattle breeds developed over centuries in Japan. Wagyu beef is known for its intense marbling and carries a well-deserved reputation for exquisite taste, texture and tenderness.
Wagyu is richly marbled, steakhouse quality, and famous for its umami flavor and buttery finish. Marbling is the distribution of soft white intramuscular fats within the red meat. Generations of careful breeding and management of diet and exercise contribute to the unique marbling of Wagyu beef.
Wagyu is grade for its marbling on a scale of 1-12, with 12 being the highest achievable quality. At this level, the beef is considered a work of art. To be designated “A5 Wagyu”, the beef must be raised in Japan and achieve the highest possible rating by the Japanese Meat Grading Association. For reference, USDA Prime beef, the highest designation of quality in the U.S., is equivalent to a 4 or 5 marbling score.
We have a list of resources found here on how to best prepare your Wagyu for best flavor.
