Japanese Wagyu

Simply put, Japanese Wagyu is the pinnacle of the steak world and A5-grade the rarest of all steaks, less than 1% of total Japanese production. Like fine wines, the flavours and legendary intramuscular fat structures of Japanese Wagyu vary noticeably, not just from region-to-region (known as Prefectures), but from farm-to-farm based on genetics, feeding protocols and husbandry. Tom Hixson of Smithfield is not only the only online purveyor of authentic Kobe Beef, but your only source for these ultra rare Wagyu offerings including Hokkaido and Kagoshima.