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 is the Holy Grail among the beefs of our globe. An A4 BMS 6 grade Japanese Wagyu ribeye will give you melt-in-your-mouth meaty pleasure at a level you have not experienced before.
Authentic Japanese Wagyu beef is a scarce product that distributors from all over the world "fight" for. It is not mass production, of course. It is a lacy super premium production requiring great labor, commitment and pure breed Wagyu cattle. Japanese farmers use artisanal and traditional breeding methods. Only a few cattle at a time. All the processes involved in breeding are elevated to a level of mastery that has not been mastered anywhere else on earth.
- Wagyu breed
- Quality class A4 BMS grade 6
- Grain fed a minimum of 600 days
- Beef aged a minimum of 30 days
- Extremely marbled
