BMS 12 Kobe Japanese A5 Wagyu Manhattan ~ 4oz.

SKU: 1240145
BMS 12 Kobe Japanese Wagyu 4oz Manhattan - Holy Grail Steak Co.

BMS 12 Kobe Japanese A5 Wagyu Manhattan ~ 4oz.

SKU: 1240145
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  • In stock, ready to ship
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  • Kobe Wagyu Beef : Japan and BMS 12 Wagyu Beef : Japan
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  • This meat product has been processed in a USDA approved facility and stored in a FDA approved facility.

Holy Grail Steak Co. just received the extremely rare and highest possible grade of Kobe Beef: A5-grade BMS 12. 


To receive a BMS rating of 12, the beef must present at least 56.3% intramuscular fat, making it a masterpiece of marbling and flavor (remember: fat = flavor in beef). Due to the preference for smaller cattle and more concentrated flavors in Kobe, an A5-grade BMS 12 harvest is exceedingly rare and is therefore considered by many as the ultimate beef experience. This single 4oz cube is the perfect serving size for one.

Product Details

Weight: 4oz
Cut: Manhattan
Region: Hyogo Prefecture
Lineage: Japanese Black   (黒毛和種, Kuroge Washu)

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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.

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