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Takamori Drunken Wagyu cattle are raised on a sake mash made from the leftover rice from the Dassai Sake Brewery, the makers of one of Japan’s top-quality sake. This is an important step in raising the cattle as it allows the cattle to get the most out of the mash and develop the flavor and tenderness that is so prized in the breed. The cattle are then moved to a pasture and allowed to graze for the rest of their lives. The grazing allows the cattle to develop their unique flavor and tenderness.
Takamori Drunken Wagyu is one of the most highly prized beef breeds in the world, known for its substantial and marbled fat deposits. Takamori Drunken Wagyu has extremely tender and flavor you'll want to savor in each bite.
Weight: 8 ounces
Cut: Filet, approx. 2 inch thick
Region: Kumamoto Prefecture, Kyushu
Lineage: Japanese Black (黒毛和種, Kuroge Washu)
Standard Shipping (2-3 Business Days): $39
FREE Standard Shipping on orders $300+
Expedited Shipping - 1 Business Day: $99
SHIPPING SCHEDULE
All orders ship Monday & Tuesday only.
Transit times begin when your order ships, not when your order is placed.
Carrier Delays: Once an order is in transit, delivery times are subject to UPS operations and delays may occur outside of our control. If your order is delayed or arrives in unsatisfactory condition, please contact us so we can help.
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.
