100% Authentic Kobe Beef Burger | A5 Japanese Wagyu

One burger per pack (6oz).

This might just be the rarest—and most luxurious—burger in the world.  This isn’t a Wagyu blend. It’s a single patty of 100% certified Kobe beef: A5-graded Tajima-gyu, born and raised in Hyogo Prefecture, Japan, and verified by the Kobe Beef Association. 

Because Kobe is so richly marbled, this patty looks paler than an ordinary burger and is too delicate for grill grates. Cook it in a cast-iron skillet and it gets a deep crust while staying buttery inside, unlike any burger you’ve had.

How to cook: Keep frozen until you’re ready to cook. Heat a cast-iron pan over medium-high heat with no oil, because the patty renders its own fat. Cook 3-4 minutes per side from frozen, or 2-3 from thawed, to your recommended temperature. Rest for 2 minutes. Use a simple bun and salt, and let the beef carry it.

Is it worth the cost? Most of us have paid $25+ for a forgettable steakhouse burger. This costs a little more and is one you’ll remember.

ABOUT A5 JAPANESE WAGYU BEEF

A5 beef is measured on five factors: (1) marbling, (2) meat color and brightness, (3) firmness and texture of meat, and (4) color, luster, and quality of fat.

In the quality grade, the lowest score from the four items of the yield grade is adopted. In other words, even if grade 5 was given to marbling, color and brightness, and firmness and texture, and only fat assessment was grade 4, the quality grade of this beef is classified as grade 4. Quality grading is severely done.

A5 means this beef excels in every single factor. It has a gorgeous webbing of fat that will make you feel a creamy mouthfeel in each bite. It's literally like tasting a cloud... a cloud of beef.

Like all of our steaks, they come vacuum sealed and have been hand-cut by our expert butchers.

ABOUT KOBE BEEF

Kobe beef is a premium beef that is renowned for its exceptional quality, tenderness, and flavor. It comes from the Wagyu cattle breed that is raised in the Hyogo Prefecture of Japan, specifically in the Kobe region.

What sets Kobe beef apart from other types of beef is the strict production process and the care that goes into raising the cows. Kobe beef cows are raised in a stress-free environment and are given special treatment, including a carefully regulated diet of grain and hay, regular massages, and even being given beer to stimulate their appetite.

The meat from Kobe beef is characterized by its high level of marbling, which means that there is a higher amount of intramuscular fat, which gives the meat its unique flavor, juiciness, and tenderness. The fat in Kobe beef is evenly distributed throughout the meat, which creates a buttery texture and rich, beefy flavor.

Due to its premium quality and rigorous standards for production, Kobe beef is one of the most expensive meats in the world and is often regarded as a luxury food item. It is typically served in high-end restaurants and is considered a delicacy that is reserved for special occasions.

Kobe beef has become an iconic food item, representing the pinnacle of quality and luxury in the culinary world. It has gained a global reputation for its unparalleled taste and texture and has become a symbol of Japanese food culture.