Whole Wagyu Muscles

While pre-cut and portioned steaks are convenient, purchasing the whole muscle allows you to keep all the delicious off-cuts and trim. Perfect for stir-fries, tacos, sausage-making, and stews, don’t lose an inch of this fantastic Wagyu beef. Make the most of your meat while saving money by purchasing your cuts whole.

With centuries of reference, the raising of these exceptional Japanese cattle has been passed down for generations. After careful study, Japan’s revolutionary animal husbandry techniques have helped countries around the world achieve similar levels of beefy perfection. With careful attention to diet and a rather pampered lifestyle, several countries (namely Australia and America) have managed to consistently produce Wagyu with truly spectacular results. The way Wagyu cows are raised and cared for is very important. Their maturation process lasts roughly two to three years, or until they weigh around 1,500 pounds, 50% of which must be fat. That’s right; half their weight is expected to consist of that creamy white webbing of fat. When perfection is achieved you’ll slice into a portion of Wagyu that is so heavily and consistently marbled each bit practically melts in your mouth.

With the name Wagyu comes certain guarantees, not only can you expect some of the most delicious meat you’ve ever had, but you can also rest assured that they are never given any growth stimulants, hormones, or drugs. All-natural, these cows reach their delicious state of perfection through careful, consistent feeding and lots of high-energy foods. For meat that's as wholesome as it is delicious, try the Wagyu.