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The Omi Beef brand is the oldest in Japan, meaning “The Cattle of the Lake.” These cattle are raised by the shores of the largest freshwater lake in Japan, “the Mother Lake,” Lake Biwa into which 400 rivers flow. Omi beef has a history that dates back more than 400 years, as it was served by the Shogun to his warlords, making it known as “Emperor’s Beef.” During the Meiji Restoration in 1868, when it became legal to consume beef again in Japan, much of what shipped as Kobe beef was actually Omi Beef.
The cattle are fed on some of the best rice in Japan that grows on the land surrounding the lake, the vast majority of which is farmed organically. Its critical importance to the city of Kyoto ensures that the Shiga Prefecture has the tightest environmental restrictions in the country. An ideal place to raise cattle, the environment here stands above the rest.
Learn more about Japanese Wagyu here
Weight: 13-15 oz
Cut: Strip
Region: Shiga
Lineage: Japanese Black (黒毛和種, Kuroge Washu)
Standard Shipping (2-3 Business Days): $29
FREE Standard Shipping on orders $250+
Expedited Shipping - 1 Business Day: $99
SHIPPING SCHEDULE
Standard frozen orders ship Monday & Tuesday.
Expedited orders placed by 10:30 AM CT Monday-Thursday are eligible to ship the same day. Orders placed after Thursday's cutoff will ship the following Monday.
Transit times begin when your order ships, not when your order is placed.
Hand-Cut For You
Our steaks are hand-cut by skilled butchers. Because each cut is individually prepared and naturally unique, slight variations in weight, shape, and thickness are normal.
Upon Arrival
Your order is shipped frozen and carefully packed to maintain a safe temperature in transit. Place your meat in the refrigerator or freezer promptly upon arrival.
It is normal for products to arrive partially thawed or with some surface softness. If the meat is still cold to the touch, it can be safely refrigerated for use or returned to the freezer.
Thawing
For the best texture and flavor, thaw meat slowly in the refrigerator while it remains sealed in its original packaging. Most steaks will thaw within approximately 24 hours; larger cuts may require additional time.
For faster thawing, keep the product sealed and submerge in cold water. changing the water periodically. Do not thaw meat at room temperature and never place in warm or hot water.
Before Cooking
Remove the steak from its packaging and pat dry before cooking - very important for a nice crust! For the best sear, make sure the surface of the steak is dry before it hits the pan or grill.
