Learn about how we label beef and Beef Grading Standards
Takamori Wagyu is known as “Drunken Wagyu” as it comes from a select group of cows fed a sake mash from Dassai - Asahi Brewery, one of the most recognized sake makers in Japan. The result is a steak with a mild, sweet flavor with a silky textyre that is lighter than other A5 steaks.
Takamori Wagyu is sourced from a single farm, the Iwakuni farm located in Japan's Yamaguchi Prefecture.
This is a Tri-Tip steak, which is a small, triangular cut from the sirloin. It goes by the name "The Newport" or "Santa Maria" steak the Tri-Tip is a very popular cut in California and South America. It is a lean cut, with a beefy taste... slightly nutty.
It is NOT going to be as tender as a Ribeye or Filet Mignon, but it does present beautiful marbling and spectacular flavor. This actually
A5 Miyazaky 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.