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The only thing better than a succulent slab of corned beef brisket is a succulent slab of corned beef brisket made with some of the finest beef on Earth: Tajima American Wagyu. Your first bite of Holy Grail’s Tajima Wagyu Corned Beef is akin to savoring your favorite comfort food on a private yacht while sailing off the coast of Connemara.
When the first wave of Irish settlers disembarked on Ellis Island, St. Patrick’s Day was forever elevated. In the early 1700s, beef was a luxury in Ireland. Imagine the excitement of these lads and lassies when they stepped off the boat and discovered an ample supply of affordable, flavor-packed, generously marbled brisket!
Read Our Complete Guide to Wagyu Corned Beef including Recipes
Tajima American Wagyu Corned Beef is guaranteed to take center stage at your St. Patrick’s Day feast (sorry cabbage). At Holy Grail, we’re offering three different sizes of traditionally brined, American Wagyu brisket flat ranging from 2 - 7 pounds.
Just add your favorite bottle of Irish whiskey—we’re huge fans of the Teeling Single Pot Still—and continue the progression of everyone’s favorite Irish-American tradition.
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.
