Purebred Japanese Wagyu

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

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.
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.
Japanese Shorthorn (Nihon Tankaku): A leaner breed that yields a deep, robust, umami-rich beef flavor with significantly less fat.
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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A4 Wagyu Sirloin Steak
BMS 7 Rating
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A5 Wagyu Picanha Steak
BMS 12 Rating
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A5 Wagyu Rib Eye Steak
BMS 12 Rating
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A5 Wagyu Ribeye Cap
BMS 12 Rating
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Kyushoku Premium Japanese Sausages
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NK1215 Wagyu Cubes
Rated 5.00 out of 5
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