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Japanese Wagyu Beef

Home to countless delicious dishes and incredible ingredients, Japan is responsible for creating many of the culinary world’s most coveted gastronomic gems. The crowning jewel of these is unanimously considered to be Wagyu beef.
Wagyu Beef Cuts
Whole or Cut
Marble Scores and Grades
Wagyu Beef Origin
Price
Availability
1 - 3 of 3 products
1 - 3 of 3 products
Japanese Wagyu A5 Beef Striploin
Japanese Wagyu A5 Beef Striploin
from Japan by Miyachiku

Savor one the most premium meats in the world, the exquisite A5 Japanese Wagyu Beef Strip Steak.

5(2 reviews)
Japanese Wagyu Beef Rib Eye, A5
Japanese Wagyu A5 Beef Rib Eye
from Japan by Miyachiku

Award-winning Japanese Wagyu A5 Beef Ribeye Steaks are what beef dreams are made of.

5(1 review)
Japanese Wagyu A5 Beef Chuck Roll
Japanese Wagyu A5 Beef Chuck Roll
from Japan by Miyachiku

Considered by meat lovers to be the best beef in the world, you’ll love the delicate flavor and luxurious texture of this A5 Wagyu!

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1 - 3 of 3 products

Tales of these cows and the farmers who raise them are shrouded in myth and romance—stories of daily massages and rations of beer add fuel to the interest and speculation. And as long as the Wagyu produced in Japan continues to mystify the eater with its other-worldly levels of marbling and unparalleled taste, we’re certain the legends will continue. In truth, Wagyu refers to specific breeds of cows with privileged genetics that are further enhanced with breeding techniques, a distinct genetic lineage, attention to feed, and idyllic habitats.

Features of Japanese Wagyu Beef

What makes Japanese Wagyu so special—and what makes its cost so high? It really comes down to the care each cow receives. Our premium Miyachiku Wagyu beef comes from a co-op of 400 farms, with each farmer given the responsibility of looking after 4 cows at a time. These small numbers ensure each animal receives exceptional daily care. This intense attention to every detail translates into beef so tender, juicy, and flavorful that it’s considered by many to be not only the best beef in the world but the best meat.

While the animal husbandry techniques cannot be overemphasized, the very special genetics of Wagyu should not be forgotten. Predisposed to a natural abundance of intramuscular fat, known as marbling, this webbing of finely textured fat is what’s responsible for the velvety texture and unparalleled flavor of the beef.

Ordering Wagyu Beef

Looking for the best place to order your meat? Look no further than Gourmet Food Store. We offer an exhaustive range of portions and presentations. From cooked and sliced to whole slabs waiting to be broken down, you’ll find options for every skill level and price point. We even have custom cut options where you can purchase by the pound, choosing your preferred size and thickness. With regular sales, chef-tested recipes, and deep-dive informational articles on the origins and specifics of this Asian specialty, you’ll love browsing so much more than our product page.

Japanese Wagyu Beef Questions And Answers

Q:American vs. Australian Wagyu
A:

Australian Wagyu comes from cattle that are crossbred with native breeds and typically graze on pastures before being grain-finished, resulting in a leaner but still well-marbled beef. In contrast, USA wagyu is usually a cross between Japanese Wagyu and American breeds like Angus and is often grain-fed for a longer period, leading to a higher fat content and more intense marbling. Additionally, Australia tends to adhere to stricter grading standards similar to Japanese systems, while America follows USDA grading.

Q:What is Snow Beef Wagyu?
A:

Raised on the northernmost of Japan’s main islands, Hokkaido’s cold climate gives the cattle raised there a delicate texture and a more intensely sweet flavor. It is also said that the marbling within resembles snowflakes. A rare variety, only one or two heads of cattle are harvested from Hokkaido each month.

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