Welcome! Since you are here it is safe to assume that you have heard of “wagyu” before. However, what is Wagyu really? It is important to note Wagyu cattle is not given its notoriety for no good reason. In fact, these cattle raised on farms in Japan are treated as royalty. These cattle grow up listening to classical music, being caressed, always have the perfect temperature set in their cages, and are even massaged by their farmers. Wagyu is a cattle breed that originated in Japan. The term is derived from Wa- Japanese and Gyu- Cow, creating the rather satisfying word Wagyu.

There are only four types of Japanese cattle that create Wagyu - The Japanese Black, Brown, Shorthorn, and polled - with the process behind this being far more complicated than you may expect. These four breeds are all Native to Japan and raised in extremely specific ways with very special diets. The dedication and time put into these cattle result in the beautiful marbling of fat you can see on our website. There is no other livestock in the world that produces this delicious and mouth-watering effect. The reason for this marbling effect is that, unlike other beef, Japanese Wagyu metabolizes fat from within the muscle tissue, creating an integration of fat inside of its muscle.

One of our favorite features is that it's extremely beginner friendly. No matter who you are, even if you’ve never prepared a piece of meat before, cooking wagyu will make you feel like you are ready to go on MasterChef. Rather you like it burnt or bloody, its flavor and juiciness will still melt in your mouth and we guarantee you will be overwhelmed by its deliciousness. Afterall, there is a reason why they call it meat candy.