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Purebred Japanese Wagyu

Pure Japanese Wagyu (Wagyu Born and Raised in Japan) are of different types.

  1. Japanese Black (Kuroge): Accounts for roughly 90% of all Japanese Wagyu. It is internationally celebrated for its exceptionally high, intricate intramuscular fat (marbling) and buttery texture.
  2. Japanese Brown (Akage / Akaushi): Known as “Red Wagyu,” this breed has a leaner, meatier flavor profile than the Black, while still maintaining high-quality marbling.
  3. Japanese Shorthorn (Nihon Tankaku): A leaner breed that yields a deep, robust, umami-rich beef flavor with significantly less fat.
  4. Japanese Polled (Mukaku): An extremely rare hornless breed that produces highly tender, richly flavored meat with a slightly different fat distribution

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  • A5 Wagyu Picanha Steak <br> BMS 12 Rating Select options
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    A5 Wagyu Picanha Steak
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  • A5 Wagyu Rib Eye Steak <br> BMS 12 Rating Select options
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    A5 Wagyu Rib Eye Steak
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  • A5 Wagyu Ribeye Cap <br> BMS 12 Rating Read more
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    A5 Wagyu Ribeye Cap
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  • Kyushoku Premium Japanese SausagesSale! Select options
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    Kyushoku Premium Japanese Sausages

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  • NK1215 Wagyu CubesSale! Select options
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    NK1215 Wagyu Cubes

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