The Art of Wagyu Box
What's Inside
What's Inside
A5 Kobe Certified Japanese Ribeye – 1 x 16oz
The Kobe Wagyu Ribeye or the "King of Steaks” comes from the rib section, located between the shoulder and loin, where muscle activity is minimal. This results in the tender texture and rich marbling that defines Kobe beef. The ribeye is interestingly made up of 2 muscles as well, the spinalis and eye of the ribeye, each delivering a different eating experience. With its distinctive fat distribution, this cut offers a buttery flavour that melts into the meat as it cooks.
A5 Japanese Wagyu Tenderloin – 2 x 6oz
The Japanese A5 Wagyu Tenderloin is cut from the least active muscle, ensuring exceptional tenderness. Known for its delicate texture and minimal fat, it offers a refined, melt-in-your-mouth experience. The fine marbling infuses each bite with subtle richness, making this a top choice for those seeking an ultra-luxurious steak with a smooth, buttery finish
A5 Japanese Wagyu Shaved Striploin – 1 x 8oz
The Japanese Wagyu Shaved Striploin comes from the primal shortloin or primal long loin, where the muscle remains tender and well-marbled. This cut is known for its perfect balance of fat and meat. The thin slices of shaved striploin enhance its versatility, making it ideal for a hot pot, rice dishes, or noodles.
A5 Japanese Beef Tallow – 1 x 250ml
Our A5 Wagyu Beef Tallow is like a secret ingredient that brings the luxury of Wagyu into every dish. Made from the trimmings of our premium A5 Wagyu cuts, use it in place of oil for sautéing, frying, or roasting. It enhances the taste of meats, vegetables, and even potatoes, creating a golden, crispy finish with a deep savoury richness. This luxurious tallow elevates any dish, adding gourmet indulgence to everyday meals.
How did Japanese Kobe 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. Avoid overcooking to prevent the fat from melting away. Let the steak rest for 5 minutes before serving to lock in its juices and maximize flavor.