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?
If you strive for perfection in the art of bbq, Japanese Wagyu beef should be on your shopping list. And in particular, the superb, epically marbled ribeye steak Japanese Wagyu quality grade A5 BMS 9-10.
The specific, dense marbling resembles snowflakes in a steak. It is evenly distributed and gives the steak incredible flavor when eaten. This meat is so tender that the fat in it begins to melt as early as 25°C, literally melting in the mouth immediately like butter.
Among our offerings is Wagyu from Miyazaki Prefecture raised on Kyushu Island. Kyushu Island is the third largest island among Japan's five main islands. It is known for its agricultural industry and production of the best Wagyu beef in Japan.
