Wagyu Beef

Authentic Wagyu Beef

We carefully select and procure only the highest quality A5 and A4 grade Wagyu beef from all over Japan. Wagyu is a unique Japanese resource with a tenderness and juiciness unmatched by any other beef.

Compared to overseas, Japan has many small-scale fattening farms where each cow is raised with meticulous care and affection. We believe that the dedication of Wagyu fattening farmers to feed, water, bloodline management, and fattening environment is the secret to producing the highest quality Wagyu.

Moreover, each Wagyu cattle is assigned an individual identification number, and a system is in place to trace back its history, including where and when it was born and in which area it was raised.

What is the Official Wagyu Mark?

This is a mark we proudly display on our packages to deliver the highest quality meat. Only "genuine, authentic Wagyu" born and raised in Japan with a pedigree can display this mark on the package.
This mark is managed by Japan's Ministry of Agriculture, Forestry and Fisheries, and obtaining it requires meeting strict conditions (breed, coat color, characteristics). Established in 2007, this mark was born as a symbol to certify Wagyu, with the desire to spread the deliciousness of authentic Wagyu to people around the world. The "Official Wagyu Mark" guarantees the highest quality Wagyu.

Beef Parts

1. Neck

Lean and tough. Usually prepared as minced or chopped meat. Also good to dice for stewing.

2. Chuck Tender

Slightly hard lean meat with little fat. Rich in extracts and collagen. Good for stewed dishes and soup.

3. Chuck Roll

Moderately fatty and flavorful. Slightly gristly, so best used sliced for shabu-shabu, sukiyaki and yakiniku.

4. Ribeye

Fine texture. Great for roast beef or steak. The marbled meat is good for sukiyaki.

5. Striploin

Textured, tender and flavorful. Especially great for steak and also good for roast beef and shabu-shabu.

6. Tenderloin

Finely textured and tender with less fat. Good for Beef cutlet, but steak would be less greasy.

7. Shoulder Clod

A darker lean meat with moderate toughness and little fat, this portion retains great taste nonetheless.

8. Brisket

A deep-layered section of lean meat and fat content, this is a marbled portion boasting excellent rich flavor.

9. Short Rib

A grainy portion high in fiber and membrane content, this cut is blessed with richness. Great for grill and BBQ dishes including steaks and Japanese BBQ.

10. Short Plate

Although grainy, this cut provides a full, rich flavor with a moderate blend of leanness and fat. Perfect for thinly sliced meat dishes including Japanese BBQ, sukiyaki and shabu-shabu.

11. Rump

Tender and savory lean meat. Good for a wide range of dishes including steak and roast beef.

12. Outside Round

A tough portion with little fat content. Ideal for cutting into cubes and stewing or thinly slicing for sukiyaki, shabu-shabu and stir-fry.

13. Top Round

Although this cut is a single can portion with low fat content, it still remains very tender. Boasting the delicious taste true to good meat, top round is great for steaks or roast beef and ideal for Japanese BBQ or using in stews.

14. Knuckle

Although the outer layer of this cut is somewhat grainy, this portion is extremely lean and boasts a fine texture on the inner region of the thigh. The central portion is tender and great for steaks and roast beef. It can be cut into small pieces and is often used in Japanese BBQ or stir fry.

15. Shank

While initially stringy, after being cooked for a while, the collagen flows out and softens the meat. Good for stewed dishes such as stew and curry. Use a pressure cooker to save yourself time.

Beef Grading System

Yield Grade

Meat Quality
Grade

A5

B5

C5

A4

B4

C4

A3

B3

C3

A2

B2

C2

A1

B1

C1

The Japan Meat Grading Association has established a meat grading system to ensure fair meat trading. Grading is based on yield grade and meat quality grade. The yield grade refers to the ratio of meat to the total carcass weight, while the meat quality grade is based on marbling, color, brightness, firmness, and texture of the fat.
Our company specializes in handling only the highest quality A5 and A4 grade marbled Wagyu beef.