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
Hold onto your Smithwick’s, because America wasn’t finished with corned beef yet. 250 years later, a whole new wave of bovine immigration hit US shores, and Tajima Wagyu corned beef was born.
If this is your first time buying American Wagyu, Kuroge Washu is the most sought after breed of the four Japanese varieties. Tajima cattle descended from the legendary Tajiri “super bull” and are in a bloodline of the Kuroge Washu we’ve all come to know and covet.
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.
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