The Art of Wagyu Box
What's Inside
What's Inside
A5 Kobe Certified Japanese Ribeye
Also known as the "King of Steaks," this cut comes from the rib section between the shoulder and loin. Composed of two muscles, the spinalis and the eye of the ribeye, it delivers a buttery flavour and melt-in-your-mouth texture.
A5 Japanese Wagyu Tenderloin
This cut comes from the least active muscle, ensuring exceptional tenderness. With its delicate texture and perfect balance of fat, it offers an exceptional experience. Cook over high heat—pan-searing or grilling works best. For the best results, serve medium-rare.
A5 Japanese Wagyu Shaved Striploin
This cut, which comes from the shortloin or long loin, is tender and well-marbled, offering a perfect balance of fat and meat. Its thin slices enhance versatility, making it ideal for hot pots, rice dishes, or noodles.
A5 Japanese Beef Tallow
This secret ingredient brings Wagyu luxury to any dish. Made from premium A5 Wagyu trimmings, it’s perfect for sautéing, frying, or roasting. Replace oil with this tallow to enhance meats, vegetables, and potatoes with a golden, crispy finish and deep savoury richness.
How did Japanese Kobe Beef Conquer the Globe?
Kobe, Japan, blends history and culture with its greatest gem: Hyogo Prefecture, the birthplace of legendary Kobe Beef. The legend of Kobe Beef began in 1868, when an Englishman visiting Kobe first tasted beef from Tajima cows, prized for their quality.
This discovery ignited a global culinary phenomenon, making Kobe Beef a coveted delicacy worldwide. Each year, only 3,000 cattle are certified Kobe, compared to approximately 10,000 cattle processed daily in Canada. Japan only exports 10% of the Kobe beef. Kobe Beef stands out with its unmatched marbling and tenderness, perfected over centuries of selective breeding.
What is Japanese Wagyu?
The term “Wagyu,” meaning “Japanese Cow,” is world - renowned for its exceptional marbling, tenderness, and rich flavour. Unlike Wagyu from countries like the U.S. or Australia, Japanese Wagyu is distinguished by its strict grading system and specialized feeding process.
Cattle are fed a high-energy diet of rice stocks, sweet potatoes and hay to enhance marbling and digestion. Only beef that meets Japan’s rigorous standards earns the prestigious A5 grade. The Butcher Shoppe, we proudly source exclusively A5 and Kobe Wagyu.
Cooking Instructions
For Japanese Wagyu tenderloin or ribeye, sear over high heat in a dry pan for 1 to 3 minutes per side to preserve its exquisite marbling. Cook shaved Japanese Wagyu Striploin quickly over high heat, either in a hot pot, stir-fry, or grill. Avoid overcooking to prevent the fat from melting. Let it rest for 5 minutes before serving to lock in its juices and maximize flavour.