About a year ago we started talking to the guys from INTOKU. They offer a very interesting product... Beef from an Akaushi (Red Wagyu), 30 Day Dry Aged (Whole carcass), older cow... the product is super rare and exclusive. Its like nothing we have seen before.
We haven't figured out if we will keep Intoku steaks on our lineup, it will depend on the feedback from this "bundle". However, even if we wanted to it may not be possible as Intoku only processes 200 cows per year. To put things in context, most small commercial programs process that every week. So even if we wanted to, it is hard to keep these in stock year-round.
This bundle received some pretty positive reviews, so we decided to keep it on our roster seasonally.
The bundle , priced at $99, brings:
- 2x 1lb Ground Beef Pouches
- 2x Boneless Ribeyes (Aprox 16oz)
Note: Intoku steaks are chewier steak than the usual Wagyu we sell (since it comes from an older cow) and the color may not be as consistent. The steaks do present luxurious marbling, with an earthy, developed grass-fed flavor where the dry aged taste is very subtle.
We expect this to be a BIG hit with South American audiences or anyone who loves grass fed beef.
We are always looking for new and interesting products, and this is where we met the guys from INTOKU. A small cattle farm in Texas that is raising Akaushi Wagyu, but more interestingly... they are grabbing their older cows (8-12 years old), dry aging them for 30 days and then processing them. So effectively, you have a Dry Aged Vaca vieja.
This process allows you to retain that flavor of vaca vieja, but it makes it REALLY tender. On top of that you have a bit of that dry aged flavor that we all love so much.
So you get a cool mix of three cultures: Japanese (Breed), American (feed), Spanish (Vaca Vieja).
If you have read our blog then you know that the word "Wagyu" translates to "Japanese Cow" ("Wa" means Japanese and "gyu" means cow). So, Wagyu does not really mean a lot as a term. That said the term groups up the four top cattle breeds in Japan:
- Wagyu: Kuroge Washu (Japanese Black)
- Mukaku Washu (Japanese Polled)
- Akage Washu (Japanese Brown)
- Nihon Tankaku Washu (Japanese Shorthorn).
Typically most Wagyu beef comes from Tajima Kuroge Wagyu, at-least most of the Wagyu we sell does. Which is one of the reasons we like this INTOKU product as it allows us to try a different type of Wagyu: Akaushi (Japanese Brown) which is typically from the prefecture of Kumamoto.