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.

$125.99/LB

Sunflower Farm is located in Miyakonojo City, Miyazaki Prefecture. The farm has 2,000 heads of Japanese black cattle. Their meat has tenderness and melting fat. By purchasing calves that are smaller than usual, the deliciousness and marbling are spread throughout the entire cow, so the round tends to have very high marbling.

The cattle are raised in a stress-free environment. The feeding lot has high ceilings for better ventilation and a playground, which is rare in the fattening stage, as well as mist and fans to maintain a comfortable temperature and humidity.

"Sunflower Feed" is their original feed. It is made from dried sunflower seeds.

The Sunflower Feed and mineral-rich groundwater are the secret to the unforgettable flavor of Miyazaki Sunflower Beef.

$140.99/LB

Kagoshima BMS 12 Japanese A5 Tenderloin, sourced from purebred Japanese Black (Kuroge Washu) cattle raised in Kagoshima Prefecture. Carefully nurtured on a specialized grain diet and renowned for producing some of Japan’s finest Wagyu, these cattle develop extraordinary BMS 12 marbling, delivering unparalleled tenderness, delicate sweetness, and a true melt-in-your-mouth experience.

$170.00/LB

"F1" in cattle breeding refers to the first filial generation, or the first cross between two different breeds. In the context of Japanese beef, F1 is often the result of crossing a high-quality Wagyu (Japanese cattle known for marbling) with a non-Wagyu breed, like Angus. This produces a hybrid that retains some of the prized qualities of Wagyu but typically costs less than purebred Wagyu. 

One of the most important qualities of Japanese beef is marbling, or the fine layers of fat that weave through the muscle. F1 beef will have less intense marbling compared to pure Wagyu but still significant marbling that contributes to tenderness and flavor. Butchers may use the BMS (Beef Marbling Score) system to grade the meat. F1 typically falls in the BMS 5-7 range, compared to pure Wagyu, which can be BMS 8-12.

$100.99/LB

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.

$125.99/LB

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.

$129.99/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.

$127.99/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.

$127.99/LB

Experience the pinnacle of Japanese wagyu craftsmanship with our Japanese ZN A5 Top Sirloin. Graded A5—the highest possible rating—this exceptional cut showcases exquisite marbling, remarkable tenderness, and a clean, refined flavor that melts effortlessly on the palate.

Raised in Japan under meticulous standards, ZN wagyu is celebrated for its balance of richness and elegance. The top sirloin delivers a perfect harmony of buttery umami and beef-forward depth, making it ideal for those who appreciate luxury without overwhelming heaviness.

Whether lightly seasoned and seared or prepared traditionally over charcoal, this steak offers an unforgettable dining experience worthy of the most discerning wagyu enthusiasts.

$77.99/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.

Origin: Japan (A5 grade = highest marbling, BMS 9–12, top yield “A” grade)

Fat-to-lean ratio: 75/25 – ideal for ultra-rich flavor and juicy texture