Japanese A5 Wagyu Skewers | 2-Pack

Learn about how we label beef and Beef Grading Standards.

Enjoying beef is a cherished part of Japanese cuisine, from the lively streets of Osaka’s Dotonbori to the refined shopping districts of Kobe. But you don’t need to book a flight to experience the finest Japan has to offer—Meat N' Bone brings Kyoto to you. Our Yakitori skewers are crafted from one of the rarest and most exclusive A5 Wagyu beefs in the world: Hannari Wagyu. With a BMS of 12, this Wagyu is celebrated for its unparalleled marbling and melt-in-your-mouth tenderness.

We use pieces of striploin, Picanha and/or Ribeye for these skewers. 

These premium Yakitori skewers offer a luxurious yet accessible way to enjoy authentic Japanese Wagyu. Simply sear them on a hot griddle or skillet to your preferred doneness and pair them with your favorite dipping sauces. Perfect as an appetizer or shared plate, they’re available at our signature steakhouses, The Wagyu Bar and The Wagyu House—where world-class beef meets exceptional dining.

Each skewer contains 2-3oz of exquisite Wagyu, with every order including two skewers.

ABOUT JAPANESE A5 HANNARI BEEF

In Japan it is believed that the quality of meat from female Wagyu cattle is higher than that of male Wagyu cattle. There is certainly a more refined flavor profile and a silkier texture. We came, we tried and we loved it. 

Hannari beef is raised in a multigenerational family farm located in the prefecture of Kyoto, Japan, a farm of breeders that focused on only select female cows... hence there is a very limited production of less than 250 female cows per year. They are raised in an idyllic environment.

The farm is surrounded by the mountains of Tamba and it is blessed with clear underground water. The cows are raised in a stress-free environment, to the point that it is hard to hear any mooing (cows moo when they are stressed). The cows are fed a different diet depending on their stage of growth and the diet is modified according to the temperature of the day.

Our agreement with Hannari beef means we only get the cream of the crop, the cows that grade BMS12.

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 assessments 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 mouth-feel in each bite. Its 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.