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This flight features the best the American-raised Wagyu world has to offer. Whether you love strips or ribeyes the whole crowd can experience the incredible marbling that falls somewhere in-between A4 and A5 Japanese Wagyu, the equivalent of 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.
Learn more about Tajima American Wagyu here
3x ~12oz Tajima American Wagyu Strip Steaks
3x ~16oz Tajima American Wagyu Ribeye Steaks
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.
