Kobe Hikami Livestock Farm is located in a place perfect for cattle with fresh air and purest ground water full of natural minerals.  Kobe Wine Beef is only raised at this farm.  Maintaining the quality of the Kobe Wine Beef. Check out the Kobe Wine Beef page in the FAQ section of our website to view and download the PDF file. This document provides an in-depth look at the farm and offers a comprehensive understanding of what makes this exceptional cattle so unique.

$127.99/LB

A5 Wagyu beef tallow is a luxurious, rich fat rendered from the prized A5 Wagyu beef, known for its exceptional marbling and unparalleled tenderness. This velvety, golden fat carries the distinct, deep umami flavors of Wagyu beef, making it an extraordinary ingredient in the kitchen. It can be used as a cooking fat for sautéing, frying, or searing, imparting a silky texture and a savory depth to dishes. Its high smoke point makes it ideal for high-heat applications like grilling or stir-frying, while its luxurious flavor enhances everything from vegetables to proteins, adding an unmatched richness. A5 Wagyu tallow is also perfect for finishing dishes—drizzling over steaks, roasted potatoes, or even in sauces—transforming the ordinary into the extraordinary with its indulgent, melt-in-your-mouth qualities.

Hokkaido Japanese Wagyu beef, raised on the northernmost island of Japan, is renowned for its exceptional marbling, tenderness, and rich flavor. The cooler climate of Hokkaido contributes to the cattle's high-quality growth, while the meticulous care and special diet, including barley, corn, and sometimes even beer, enhance the beef’s buttery texture and savory, slightly sweet taste. Known for its melt-in-your-mouth experience, Hokkaido Wagyu is often used in dishes like steaks, shabu-shabu, and sukiyaki, and is prized for its health benefits, including heart-healthy monounsaturated fats. Due to the labor-intensive farming methods and rarity, it’s considered one of the most expensive and luxurious beef varieties in the world.

$120.99/LB

Legendary Stone Axe full blood Wagyu. Raised in South Wales and Victoria held to the same standards as Japanese Wagyu. These steaks have incredible flavor, marbling, and tenderness. The Perfect Marble Ratio. Full Blood means 99% Wagyu genetics.

$89.99/lb

Kagoshima Japanese Wagyu is one of the most prestigious and sought-after beef varieties in the world, known for its exceptional tenderness, rich flavor, and distinctive marbling. Sourced from the Kagoshima Prefecture on Japan’s southern island of Kyushu, this Wagyu is raised under strict conditions to ensure the highest quality. The cattle are meticulously cared for, often receiving a special diet that includes high-quality grains and, in some cases, even beer or music to enhance their well-being and the marbling of the meat. The result is a highly sought-after product with intense marbling (known as sashi) that melts into the meat, creating a buttery texture and a deep, umami-rich flavor.

$120.99/LB

Kobe Hikami Livestock Farm is located in a place perfect for cattle with fresh air and purest ground water full of natural minerals.  Kobe Wine Beef is only raised at this farm.  Maintaining the quality of the Kobe Wine Beef. Check out the Kobe Wine Beef page in the FAQ section of our website to view and download the PDF file. This document provides an in-depth look at the farm and offers a comprehensive understanding of what makes this exceptional cattle so unique.

$120.99/LB

Boneless Rib Eye Steak contains more marbling than other cuts making it an awesome flavorful unforgettable piece of steak. The only True American Wagyu, Masami Ranch.

This 6,500 Acre Ranch in beautiful northern California raises some of the best wagyu in the USA.  It is all natural and fits all criteria for the “Never Ever Program”.  Never Ever means no Antibiotics, no Growth Promoters, and no animal BV – Products.

$75.99/LB

Raised in the lush environment of Miyazaki Prefecture, Japan, the cattle are carefully bred and fed under exacting standards to achieve the rich marbling, flawless texture, and refined flavor that define real Wagyu. The A5 grade signifies top‐tier yield and quality, with the highest scores in marbling, color, texture, fat quality and firmness. With a BMS of 9, this tenderloin offers intense marbling that melts with each bite, offering a buttery, almost velvety mouth-feel.

$160.99/LB

The New York Strip Steak is a cut from the short loin.  It is less fat than the Rib Eye.  It is delicious, tender, and always juicy. The only True American Wagyu, Masami Ranch.

This 6,500 Acre Ranch in beautiful northern California raises some of the best wagyu in the USA.  It is all natural and fits all criteria for the “Never Ever Program”.  Never Ever means no Antibiotics, no Growth Promoters, and no animal BV – Products.

With the introduction of a walnut meal into the feed the marbling has since increased giving this an exclusive marbling score of Platinum Grading! Very limited Supply!

$75.99/lb

Miyazaki Wagyu, also officially called Miyazakigyu, is a true luxury in the beef world. It’s raised exclusively in Miyazaki Prefecture on Kyushu Island, Japan, from the Japanese Black (Kuroge) breed. Born and raised in Miyazaki, recognized as a geographical indication (GI) product, protecting its regional identity. Cattle are raised with meticulous care—fed a diet rich in wheat, rice, corn, and barley for around 30 months, fostering the prized "shimofuri" marbling.

$120.99/LB