Japanese Wagyu is blessed by Japan’s rich nature and food culture.
Ito Wagyu breeds its own Kuroge Washu cattle on small farms, where they are nurtured like a part of the family and fed with grass, rice straw and silage
This results in a highly marbled, extremely delicate meat. This exquisite meat has a mild texture and rich sweet aroma, and the fat contains a high content of unsaturated fatty acid, which boosts the flavour.
Taste the refined flavours of Japan, and it’s highly sophisticated culinary tradition that has been passed from generation to generation for centuries.
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To ensure fair trading, beef in Japan is currently graded by the Japan Meat Grading Association. Wagyu beef is graded based on the yield grade and meat quality.
The yield grade refers to the ratio of meat to total weight of the carcass and is classified into the grades from A to C with A being a grade of higher yield.
Meat quality is classified into five grades from 5 to 1 based on beef marbling, color and brightness of the meat, firmness and texture of the meat and color and brightness of the fat. The lowest of the four individual grades is the final grade allocated to the meat.
We only sell A5 grades which is the highest of quality as per the grading system.
RAISED WITH LOVING CARE FOR THE PERFECT WAGYU
Each and every Wagyu cattle is given time and attention, and raised lovingly by feeding specialists in the vast open spaces of Japan.
In addition to a well managed environment - a carefully designed diet including rice, hay, wheat and bran to raise cattle that are both healthy and produce great tasting beef, and cattle sheds kept in immaculate condition so as not to stress the delicate cattle – Wagyu cattle are bred with human compassion and attention. Outstanding production technologies and the pride of the master in pursuit of the perfect Wagyu gives way to a superior quality found nowhere else in the world.
HOW TO PREPARE YOUR WAGYU BEEF
- Portioned A5 Japanese Wagyu Beef
- Salt and Pepper
1. Allow the steaks to come to room temperature, and pat dry. This will allow the steaks to cook evenly throughout.
2. Pre-heat the steak on 60 degrees Celsius for 20 minutes. This ensures maximum flavor and the inside of the steak being on perfect temperature.
3. Heat pan thoroughly on medium to medium high heat.
4. For thin steaks, sear on 1 side for 45 seconds, flip once, and sear for 30 seconds for a rare cook. For thick steaks, sear for 1 minute on each side. Please don't use butter or oil for cooking. Wagyu meat already carries sufficient natural fast-melting fat that serves as oil during the cooking process. Therefore, we strongly suggest NOT to use any additional fat such as butter or oil.
5. Season with salt and pepper (preferred Fleur de sel) on each side.
6. Allow the steaks to rest for at least 2 minutes prior to serving.