Japenese wagyu beef ranks among Michelin chefs and food connoisseurs as the champagne of beef. The beef has intense marbling, juiciness, and texture. Japanese wagyu qualifies under the A5 standard as it’s raised in Japan and awarded the highest possible rating under the Japanese Meat Grading Association.
Our American Wagyu beef is crossed with American Angus beef and purebred Japanese cattle breeds. This unique combination brings the great taste of American beef with the superior marbling of Japanese Wagyu.