All of our Wagyu ships frozen, securely vacuum-sealed, and packed in insulated containers with ice packs or dry ice. It’s designed to arrive cold and pristine, no matter the weather or distance. If anything doesn’t arrive in perfect condition, we’ll make it right.

Yes — we recommend thawing your Wagyu in the refrigerator for 24–48 hours. Never rush it with a microwave or hot water. Let the texture and marbling come to life slowly — it’s part of the ritual.

Yes. Every cut we offer is 100% authentic Japanese A5 Wagyu, sourced directly from Japan and graded according to the Japanese Beef Marbling Score (BMS) system. This isn’t domestic imitation — this is the real thing.

Each region offers its own unique expression of Wagyu.

Kagoshima: Balanced, rich, and buttery, a great introduction to A5.

Hokkaido: Deep umami, tighter marbling, and a cleaner finish.Sanuki

Olive Wagyu: Exceptionally rare with a slightly sweeter, nutty flavor from the olive-fed diet.

You can’t go wrong, just choose your adventure.

Wagyu is richer than traditional beef, so a little goes a long way. We recommend 2–4 oz per person for tasting menus, and 4–6 oz for a full portion. Trust us, a few bites of A5 can feel like a full meal.

Keep it simple. High heat, minimal seasoning, and short cook time. A cast iron pan, salt, and maybe a little resting butter, that’s all you need to let the beef speak for itself. We include prep tips with every order, or reach out to us for personalized guidance.

Properly vacuum-sealed and frozen, Wagyu can last up to 12 months. Just be sure to store it in a deep freezer and avoid repeated temperature fluctuations.

Wagyu is high in monounsaturated fats and oleic acid — the same heart-healthy fat found in olive oil. It’s also incredibly rich, which means you enjoy smaller portions with fuller satisfaction.

A5 is the highest grade of Japanese Wagyu, awarded based on superior marbling, color, texture, and fat quality. It’s incredibly rare and meticulously raised — a true delicacy that reflects centuries of breeding and tradition.

Japanese Wagyu is raised with an emphasis on quality, not quantity. Farms focus on animal welfare and sustainability, though carbon output is still significant due to long raising periods. We work with trusted suppliers who prioritize ethical practices.