Japanese A5 Wagyu | Ground Beef Regular fit a practice developed in partnership

a practice developed in partnership with local Hyogo winemakers

with fat distributed so evenly throughout the muscle that roasting essentially bastes the beef from the inside out

This specific steak comes from the Shichiri-designated Hidagyu lineage — a classification so selective that only 120 of the 6

this outside skirt is sold as one full piece — long

cattle raised on wine production byproducts

Japanese A5 Wagyu | Ground Beef Regular fit a practice developed in partnershipGround beef is usually an afterthought a way to use up trim. A5 Wagyu ground beef is the opposite of that. This is intentional, purposeful grinding of Japanese A5 Wagyu at a 75 25 lean to fat ratio, which means you're getting that legendary intramuscular fat distributed through every single bite rather than locked inside a steak. One pound, sourced from Japan, imported by Capital Meat Imports. The fat in A5 Wagyu melts at a lower temperature than