Simply Epic. Hand selected at harvest and perfectly aged, these steaks are the pinnacle of the American-raised Wagyu world. A perfect cut for those of you who want an experience that falls somewhere in-between A4 and A5 Japanese Wagyu, about 7-8 BMS on the Japanese marbling scale. Like fois gras, a little goes a long way here and this steak is likely to satisfy two people.
A blend of Wagyu and Angus genetics then periodically over-layered with Fullblood Wagyu genetics, our top-end program is overseen by the Godfather of Japanese Wagyu, Mr. Shogo Takeda, who feeds out the cattle a traditional yet proprietary Japanese Wagyu diet with high-quality Midwest ingredients for two to three times longer than commercial cattle. These animals are humanely raised and harvested with no added hormones or antibiotics.
In the butchering business there are a couple of choices one has to make when it comes to the end of the striploin and tenderloin. With end of the striploin, there is a connective tissues that runs through the steak so we butcher around those to remove them. However, we hate the let these go to waste so we cut them into “blocks” or “cubes” of strip steak that can either be grilled whole or sliced into ¼ or 1/3-inch thick sliced and grilled Hibachi style with a quick sear or skewered. You get all that amazing strip steak flavor and tenderness for a fraction of the price.~8oz
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