These New York Strip Steaks are the best the American-raised Wagyu world has to offer. This is a great cut for those of you who want an experience that falls somewhere in-between A4 and A5 Japanese Wagyu, around 7-8 BMS on the Japanese marbling scale. This single steak is likely to satisfy two people, as the richness behaves like fois gras.
Mr. Shogo Takeda oversees this top-end program, layering Angus cattle with full-blood Wagyu genetics. The cattle are fed a Japanese Wagyu diet with Midwest ingredients for two to three times longer than commercial cattle. These animals are humanely raised and harvested with no added hormones or antibiotics.
Lineage: Japanese Black
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