Cutting specification
We cut our steaks according to the selected weight.
When ordering your steak, please note that Japanese Wagyu cuts — such as ribeye and striploin — are significantly larger compared to standard beef. This means they have a much wider diameter, and as a result, a steak cut to a specific weight may sometimes turn out thinner than expected.
If you prefer your steak to have a certain thickness, please add a note in the order comments, specifying the minimum thickness that will be acceptable for you.
We will do our best to prepare your steak exactly the way you like it.
What characterizes this cut?
Japanese Wagyu new york steak in quality grade A4 BMS 6-7 will give you an amazing culinary experience. It's a special cut of meat for a special occasion.
We are a proud distributor of Wagyu beef from several regions in Japan. One of them is Kagoshima, where the flavor and culture of Japan's southernmost region collide. The flavor of tradition is embodied in each steak, which is appreciated by elite restaurants and their chefs around the world. Kagoshima Beef is authentic Japanese beef delivered directly from traditional farms where it is raised to exacting standards. Every cut of meat that reaches distributors is certified for authenticity. Maintaining the genetic purity of each animal is essential for the Japanese to maintain the exclusive quality of certified wagyu beef. Experience the gold standard of pure, certified wagyu beef, derived from the utmost respect and care for each individual animal.
