Just north of Tokyo proper lies the Saitama Prefecture of Japan, home of well-preserved Edo-era structures and Buddhist temples. Amidst the lush mountains and rock formations lies the family-owned Hasegawa Farm, a fourth-generation private producer of Bushū wagyu, which is commonly referred to as Bushu-Gyu or “Samurai Beef.”
The cattle of the Hasegawa Farm - which are bred from the famed Black Wagyu breed - enjoy impeccable cleanliness during the humid season - earning the highest recognition from the Japan Ministry of Agriculture - all while enjoying a diet of sake lees, beer pulp, apple peels, pineapple chips mixed with rice bran, and abundant access to mineral rich spring water.
All of this amounts to an umami rich, fragrant beef with notes of fresh pressed olive oil – it simply cannot be replicated anywhere else. With only 350 head going to market a year, it's no wonder the Bushu-Gyu is almost completely unheard of in the United States, and it gives Kobe beef a run for its money at about half the price.
1 x A5 Filet Mignon ~ 6 oz.