THE INTOKU WAY

INTOKU is at the forefront of a culinary revolution, seeking to unlock the full potential of the exquisite flavor profile of the Wagyu Akaushi Full Blood breed. Through a meticulous selection process, INTOKU identifies only the most exceptional phenotypes and genotypes, and implements a continuous improvement program that encompasses all aspects of raising and feeding the cows.

The result is a wide range of nuanced flavors, achieved through a careful combination of both dry and wet aging processes. By elevating the meat industry to new heights of excellence, INTOKU is setting a new standard for the art and science of gourmet cuisine.

Intoku is a multi-cultural experience, borrowing aspects from three distinct cultures: Japan (Breed), Europe (Aging Method), America (Production).

Meat N’ Bone is the exclusive online distributor for INTOKU products.

  • Mature cows between 8 and 12 years of age.
  • Cattle with DNA verification (individual pedigree).
  • Aging in whole carcass (Dry-Aged in the carcass).
  • Wagyu Akaushi Full Blood.
  • Evolved taste.
  • NO hormones and NO antibiotics.
  • High concentration of monounsaturatedfats.
  • Minimum feeding of 550 days, 30% fresh fruits and vegetables.
  • BMS 8-9.
  • Natural source of Oleic Acid, a component that can be found in Olive Oil.
  • Cattle between 24 and 30 months of age.
  • Cattle with DNA verification (individual pedigree).
  • 30 Day Wet Aged
  • American Wagyu or Wagyu Cross F1.
  • Refined taste.
  • NO hormones and NO antibiotics.
  • High concentration of monounsaturatedfats.
  • Minimum feeding of 300 days.
  • BMS 6-7.
  • Natural source of Oleic Acid, a componentthat can be found in Olive Oil.

INTOKU AKAUSHI VINTAGE

(Older Cows | BMS 8-9 | 30 Day Dry Aged)

Dry Aged Wagyu Ground Beef | Akaushi Wagyu

Dry Aged Wagyu Ground Beef | Akaushi Wagyu

1 Lb | 30 Day Dry Aged

$15.99

Akaushi Vintage Dry Aged Burgers | 4-Pack - Meat N' Bone

Akaushi Vintage Dry Aged Burgers | 4-Pack

Vaca Vieja Beef | 30 Day Dry Aged

$32.99

Akaushi Vintage Dry Aged Roast Beef (Sliced) - Meat N' Bone

Akaushi Vintage Dry Aged Roast Beef (Sliced)

8oz | 30 Day Dry Aged

$9.99

Ribeye Steak | Intoku Vintage Akaushi Beef - Meat N' Bone

Ribeye Steak | Intoku Vintage Akaushi Beef

12-14oz | BMS 8-9 | 30 Day Dry Aged

$79.99

New York Strip Steak | Intoku Vintage Akaushi Beef - Meat N' Bone

New York Strip Steak | Intoku Vintage Akaushi...

12-14oz | BMS 8-9 | 30 Day Dry Aged

$79.99

Wagyu Beef Tallow | Intoku Vintage Akaushi - Meat N' Bone

Wagyu Beef Tallow | Intoku Vintage Akaushi

14oz | 30 Day Dry Aged

$24.99

Beef Franks | Intoku Vintage Akaushi Wagyu - Meat N' Bone

Jumbo Beef Franks | Intoku Vintage Akaushi Wagyu

4-Pack | 30 Day Dry Aged

$18.99

Akaushi Vintage Dry Aged Burgers | 2-Pack

Akaushi Vintage Dry Aged Burgers | 2-Pack

Vaca Vieja Beef | 30 Day Dry Aged | 2 x 8oz Patties

$15.99

INTOKU Grandmaster Wagyu Burgers | 2-Pack - Meat N' Bone

INTOKU Grandmaster Wagyu Burgers | 2-Pack

Wet-Aged | BMS 6-7 | 2 x 8oz Patties

$12.99

INTOKU AKAUSHI GRANDMASTER

F1 | 30 Day Wet Aged

Ribeye Steak | Intoku Grandmaster Akaushi Beef - Meat N' Bone

Ribeye Steak | Intoku Grandmaster Akaushi Beef

13 - 15 oz | BMS 7+ | 30 Day Wet Aged

$69.99

Hanger Steak | Intoku Grandmaster Akaushi Beef - Meat N' Bone

Hanger Steak | Intoku Grandmaster Akaushi Beef

30 Day Wet Aged BMS 7+

Denver Steak | Intoku Grandmaster Akaushi Beef - Meat N' Bone

Denver Steak | Intoku Grandmaster Akaushi Beef

12 - 14oz | BMS 7+ | 30 Day Wet Aged

$50.99

Flap Steak | INTOKU Grandmaster Wagyu

Flap Steak | INTOKU Grandmaster Wagyu

BMS 6-7 | Wet-Aged

BACK IN STOCK IN 48 HRS OR LESS

$43.99

Sensory panel

In USDA Prime program stakes, sensory panel values would go between 3.5 and 4.5.

In USDA Prime program stakes, sensory panel values would go between 3.5 and 4.5.

FED BETTER, FOR LONGER

What makes INTOKU dierent? Taste. Particularly in the VINTAGE line of products as the aging process maximizes the organoleptic experience mainly in the lean parts of the steaks.

We get it done by feeding our cows for 40% longer than most American Wagyu programs and then dry-aging the whole carcass for 30+ days.

Each coutnry fattens cattle in dierent ways, in America we finish the cattle by feeding it corn (among others) because it will provide a more presistent and final flavor.

Wagyu cattle has a unique ability to turn food into fantastic steaks, the "responsible" for this miracle is the genome or DNA chain called RAB4A, which varies depending on whether it is a full breed cattle (Full Blood) or else, it is hybrid cattle, which is usually composed of 2 or more breeds mixed together (Purebred, F1, F2, F3 or F4).

Origin of actual Japanese Wagyu.

Modern breed namePrefectureForeign breeds used
Japanese BlackKyoto
Hyogo
Okayama
Hiroshima
Tottori
Shigame
Yamaguchi
Ehime
Ohita
Kagoshima
Brown Swiss
Devon, Brown Swiss
Devon
Simmental, Brown Swiss, Shorthorn, Ayshire
Brown Swiss, Shorthorn
Devon, Brown Swiss, Simmental, Ayshire
Devon, Ayshire, Brown Swiss
Shorthorn Brown Swiss, Simmental
Brown Swiss, Devon, Holstein
Japanese BrownKochi
Kumamoto
Simmental, Korean Cattle
Simmental, Korean Cattle, Devon
Japanese PollYamaguchiAberdeen Angus
Japanese ShorthornAomori
Iwate
Akita
Shorthorn
Shorthorn
Shorthorn, Devon, Ayshire

All of the INTOKU cows are sourced from Kumamoto, this makes intoku a single-origin, highly unique and highly traceable brand.