“Widely regarded. Best-in-breed.”
These true Japanese Wagyu steaks are a thing of beauty. The signature (and intense) marbling creates a tenderness and flavor that’s almost without peer in the world of red meat. Our team carefully selects our A5 grade Wagyu steaks from the very best Japanese farmers, meaning you get a truly special cut of meat delivered right to your door, fresh.
Probably the best steak you’ve ever had! Wagyu beef comes from one of four breeds of cattle originally used in agriculture across Japan: Kuroge (Japanese Black); Nihon Tankaku (Japanese Short Horn); Mukaku (Japanese Polled); and Akage (Japanese Brown). Because of how these animals are worked and treated in Japan, their meat is particularly fatty, giving it that signature marbling that makes a cut of high-quality wagyu immediately recognizable. Also, just like any beef, wagyu comes in many different cuts, from striploin and ribeye, to tenderloin.
We select our Japanese wagyu from Miyazaki, Kagoshima, and Okinawa.
Before cooking Wagyu, let it rest and reach room temperature. Season only lightly. And no need for any cooking oil! The fat from the steak will be all that you need.
Wagyu is a breed of cattle originally from Japan, though you can now find Wagyu breed cattle around the world. Wagyu ships to Canada and the rest of the world under the names of the regions in which it is raised and slaughtered, such as Kobe, Miyazaki, Kagoshima, and Okinawa. It’s kind of like wine that way (champagne gets its names for the grapes grown and bottled in the Champagne region of France).
From the Head Butcher’s Counter
“Maybe sexy is too strong a word. But there is something very sensual about a piece of wagyu, from its beautiful appearance and aesthetic to the incredible flavor you know is just waiting to be unlocked. This steak has mystique.”
How the Butcher’s Prepare Wagyu Steak
You don’t need as much heat when preparing wagyu beef, so keep that in mind. Our team prefers to pan fry wagyu with just a little bit of seasoning (and no oil), then slice thinly so the richness and flavor can be passed around and shared.
Wagyu ships to Canada and the rest of the world under the names of the regions in which it is raised and slaughtered, such as Kobe, Mishima, and Sanda. Like any other beef, wagyu comes in different cuts, such as striploin, ribeye, and tenderloin. There is purebred and non-purebred wagyu. The Japanese wagyu we by is exclusively purebred, while our Australian wagru is not.
Look, we stand by all the steaks we bring through our butcher shop. But there’s no denying that wagyu beef is special, especially the original Japanese variety. As such, we do believe that wagyu should be treated for the top-notch cut of meat that it is.
We prefer to keep it simple and pan fry wagyu beef with just a little bit of seasoning for that perfect sear.
Yes, it really is. We buy our A5 Japanese wagyu from farmers in regions such as Miyazaki, Kagoshima, and Okinawa. We also sell other varieties of Australian wagyu (also very, very good).
Wouldn’t that be nice! Now, we’re hardly fact checkers, but from what we know having worked in butchery for this long, the “massaging” part of wagyu is a bit of an exaggeration. Why? Simply because we don’t know a single cattle farmer with enough spare time to go around massaging cattle. However, the care and attention these cattle receive is next level.