Learn about how we label beef and Beef Grading Standards
After reading an article in Bloomberg in 2020, we decided to import some of this very rare "Phantom Wagyu" for our customers to experience.
Ozaki Wagyu (also knows as Phantom Wagyu) is named after Mr. Ozaki, the "maker" or breeder of the steers that yield this marvelous japanese wagyu beef.
Mr. Muneharu Ozaki has spent the last 30 years dialing in his program in the mild climate of Miyazaki Prefecture on the southern Island of Kyushu. Relentless dedication to the continuous improvement of his herd has resulted is one the most revered Wagyu steaks in Japan.
What makes Ozaki beef different is the feed. Mr Ozaki has spent years developing his own custom feeding formula with Italian ryegrass, sudangrass, and rice straw grown on his 5-hectare property and augmented with a home-made, organic mix of 12 ingredients including barley, corn, and beer mash. Never let it be said all grass/feed is created equal
“I spent 20 years researching how to make food. We blend 12 kinds of feed such as corn, roasted soybean flour, seaweed powder, etc. with a focus on beer shibori Lees. Hops in beer shibori lees, and arginine acid of seaweed powder. These strengthen the blood vessels of the cattle so that vitamins and minerals can reach the end of the body” -- Mr. Ozaki
Another differentiating factor between Ozaki beef and most other japanese wagyu is that the cos are raised for up to 36 months, which is significantly over the standard of 28 months. This allows the meat to develop deeper flavor and for the fat to be better marbled within the muscle.
Ozaki beef can be found in a few of the high end steakhouses in New York at $45-$50/ounce.
This is a GREAT steak to try Ozaki Beef A5 Wagyu, unlike Ribeye the Striploin is VERY consistent in terms of texture and flavor. So every bite will be a very similar experience.
A5 Japanese Wagyu 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.
NEVER HAD A5 BEEF BEFORE?
At first glance every cut of A5 beef will be EXTREMELY fatty compared to any other steak you have ever had. That delicate and yet rich fat, which can make up to more than 60% of the steak is what makes it melt in your mouth.
This amount of fat makes the beef have a lower melting point, meaning it will cook faster than your average steak. Cooking A5 is extremely easy, that said... it is recommended to pay close attention so that you do not burn or overcook your steaks.
Best Cooked: Medium-Rare, Medium, Medium-Well
Source: Miyazaki, Japan