A5 Japanese Wagyu, Kagoshima Ribeye BMS 8/12
A5 Japanese Waygu, Miyazaki BMS 11/12
A5 Japanese Wagyu, Olive Fed NY Strip BMS 10/12
Australian Wagyu Boneless Ribeye MS 7+
Australian Wagyu Bavette MS 9
Australian Wagyu Boneless Ribeye MS 9
Australian Wagyu Tenderloin MS 9
Australian Wagyu Tenderloin MS 7+
28 Day Dry Aged Australian Wagyu Bone-In Ribeyes MS 9 - Cutting Feb 13th
Australian Wagyu Tomahawk MS 7+ - Frozen
75/25 Domestic Wagyu 8oz Burger Patties
We are proud to offer a variety of imported Wagyu beef. You can see the marbling in Wagyu beef that you just don't see in other types of steaks. Wagyu is tender, decadent and packed with luxurious flavor. The unique taste and tenderness of highly marbled Wagyu beef makes for an unrivaled eating experience. That is why Wagyu beef is finding its way into the repertoires of Gourmet cooks and fine restaurants across the US.
What is Wagyu?
Wagyu 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.The world of cows in Japan can be traced by breed, bloodline, and even geography. Beginning in the Meiji Era, the Japanese recognized the value of Wagyu beef and sought to develop it into the highest quality beef in the world. Seeking to preserve the purity of the bloodline, Japan banned the export of Wagyu DNA in 1997.
There are four main breeds of Wagyu in Japan: Japanese Black (Kuroge Washu), Japanese Brown (Akage Washu), Japanese Shorthorn (Nihon Tankakushu), and Japanese Polled (Mukaku Washu).
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 A5 rating by the Japanese Meat Grading Association.
A5 Japanese Wagyu Beef Grading
Japanese Wagyu Beef is strictly graded by the Japanese Meat Grading Association. Being that it is the most exquisite beef in the world, it is imperative that this unique product is properly graded to protect integrity, transparency, and authenticity.
Wagyu Beef carcasses are graded between the sixth and seventh rib. Grading is based on two, very specific factors: Yield and Grade. Yield meaning the ratio of meat compared to the actual carcass weight. Grade meaning the overall Beef Marbling Score (BMS), Beef Color Standard (BCS) , Beef Fat Standard (BFS) , Firmness & Texture. In order to qualify as A5 Japanese Wagyu, beef must be graded as Grade A for yield and Grade 5 in BMS, BFS, BCS, firmness and texture.
Similar to Japanese Wagyu, Australian Wagyu encompasses the same breeds of cattle raised in Japan, but on a larger scale. Australian Wagyu is much more similar to what we know as a steak in America, whereas Japanese Wagyu is more of a decadent treat.
Currently we offer Australian Wagyu from Rangers Valley and Stanbroke. This Australian Wagyu is not Full-Blood Wagyu like Japanese Wagyu is, but it has been selectively cross-breed to produce an extraordinarily satisfying steak experience. We are currently working with our providers to bring in a limited quantity of Full-Blood Australian Wagyu from Rangers Valley.
Australian Wagyu grades a slightly different on the BMS (Beef Marbling Scale). For Australian Wagyu the scale goes up to 9. We offer a great selection of both MS 9+/9 and MS 7+/9 grades.
To further enhance the specification of marbling and marbling fineness (how the fat is distributed through the eye muscle), objective carcass measurement using a digital camera is undertaken. The Australian Wagyu Association in partnership with Meat Image Japan, are using specifically designed cameras for Wagyu for Australian produced Wagyu.
You’ve probably heard of Kobe beef. But thanks to mislabeling in the U.S., the term is subject to much confusion. For example, since Kobe is not a protected term, beef that is actually only a small percentage Wagyu is often sold at a high premium and labeled as “American Kobe”.
In order to be certified Kobe beef, the cattle must be Japanese Black (Kuroge Washu) and pure Tajima. Also, the cows must be bred, raised and slaughtered in the Hyogo prefecture of Japan. Finally, the meat must reach a 6 or above on the BMS marbling scale.
Marbling and the BMS Grading System
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. Japanese Wagyu is graded for its marbling on a scale of 1 -12 (scores 1 and 2 are no longer considered), 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.
The Australian wagyu we import is graded on a scale up to 9.
The Art of Steak
Simply put, Japanese Wagyu is the pinnacle of the steak world and A5-grade the rarest of all steaks, less than 1% of total Japanese production.
Like fine wines, the flavors and legendary intramuscular fat structures of Japanese Wagyu vary noticeably, not just from region-to-region (known as Prefectures), but from farm-to-farm based on genetics, feeding protocols and husbandry. Our expertly-curated portfolio of Wagyu is the most comprehensive assortment in the world, tracing the expression of Wagyu from the cold northern climes of Hokkaido to the sub-tropical beauty of Kyushu.