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?
Wagyu beef from the Kagoshima or Hokkaido region is characterized by extremely tender meat. This exquisite meat has a mild texture and a rich sweet aroma, and the fat contains a high content of unsaturated fatty acid, which enhances the flavor. Such a steak must be tasted at least once in a lifetime. There is no better beef. Brilliant for a very special occasion.
Wagyu is the local name for a breed of cattle that grazes in Japan. The meat of these cows is world-class! Wagyu beef is extremely marbled, tender, delicate and undoubtedly very exclusive. If you are ready to treat yourself to the truest royal feast, accompanied by the most exquisite dishes, you have come to the right place! The breeding method and diet of Wagyu cattle in Japan is very rich in nutrients and carbohydrates which results in the intensive production of intramuscular fat, the legendary marbling.
Almost 20% of Japan's wagyu come from the Kagoshima region. Thanks to the temperate climate, the cattle have excellent living conditions. We are proud to offer such excellence, which is in such short supply worldwide. Wagyu beef of this quality, despite its price, has a huge number of loyal, even fanatical followers of the culinary art at the highest level.
