Wagyu ranked a 5 or 6 on the marbling scale offers a tantalizing eating experience. Richer and more flavorful than the slightly leaner Wagyu graded one step below, this is the ideal mixture of luscious marbling and tender meat. Not so rich as to feel overindulgent yet still riddled with a buttery webbing of fat, this Wagyu has a velvety soft texture and meat imbued with exceptional flavor. From Tenderloin to rib roast and everything in between, you’ll love any of our tasty Wagyu cuts.
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The darling of Michelin starred chefs, restaurants, and gourmands all over the world, Wagyu is being used in exciting and delightful new ways, surprising the refined palate of even the most discerning guests. As synonymous with luxury as Foie Gras or caviar, Wagyu beef offers more than any other meat. Marrying the superior taste and ultra-tender consistency of Wagyu beef makes each piece an unrivaled gourmet eating experience. Indulge in all the Wagyu you want with our MS5 and MS6 Wagyu beef portions. The perfect middle of the road cut, each piece is liberally riddled with creamy fat but not so rich as to force smaller servings.
While the term Wagyu is liberally bandied about by restaurants and marketing firms, the term Wagyu isn’t an umbrella term for just any old Japanese cow (though the name might have you believe otherwise); it is a specific breed. The luxury version of Wagyu, the kind you hope to find on your plate at good restaurants, refers to one of four breeds native to Japan. Genetically unique, this breed of cattle creates a marbling on the inside of the muscle tissue. While other cuts of beef may have fat caps or thick veins of fat occasionally running through it, the Wagyu cow metabolizes fat internally integrating it into a webbing of fat running throughout the muscles.