100% Hannari Beef Burger | A5 Japanese Wagyu

One burger per pack.

This might just be one of the rarest—and most indulgent—burgers in the world. Crafting a patty made entirely from 100% authentic Japanese Wagyu is a challenge, but this one takes it a step further: it’s made from Hannari Wagyu, a true rarity sourced from Kyoto. With a BMS of 12, this A5 Wagyu boasts exceptional marbling and an impossibly tender bite, delivering an experience unlike any other.

These patties have an incredibly rich and distinct flavor, but they are not your typical burger. Due to their delicate texture and high fat content, they should never be cooked directly on a grill—you’ll risk losing them. Instead, we highly recommend using a cast iron skillet or griddle for the best results.

This burger may have a slightly different color than a traditional patty—that’s completely normal due to its high fat content and unique composition. But make no mistake, this is one of the best burgers you will ever eat. Whether it’s worth the cost is for you to decide, but considering most of us have spent $20-$30 on a mediocre steakhouse burger, this one speaks for itself.

For best results, keep it frozen until you’re ready to cook. It’s perfectly fine to cook it semi-frozen or even straight from frozen—just adjust the cooking time accordingly. This ensures the perfect sear while preserving the incredible richness of the Wagyu.

THIS IS NOT YOUR AVERAGE BURGER.

Many competitors advertise A5 Wagyu burgers with an 80-20 blend, but in reality, that often means less than 10% A5 beef mixed with a significant amount of lower-quality meat. Our patties are different. This is 100% A5 Hannari Wagyu. No shortcuts. No fillers. Just pure, unmatched luxury.

About A5Hannari 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.