A 12-ounce ribeye,
the way it should be.
Hand-selected from a single Tajima-line herd, graded by JMGA inspectors, dry-aged thirty days post-grading. Sealed at peak, shipped frozen.
Specifications
worth reading twice.
Every cut is traceable to a single herd, a single grader, a single rating. The numbers below are not marketing — they are the conditions of the product.
Most "wagyu"
is not.
Born and raised in Japan
Genuine Japanese Wagyu is born, raised, and processed within Japan. Outside its borders, the word "wagyu" is unregulated — most beef sold under the name is American crossbred stock.
Tajima lineage, BMS 10+
The Tajima bloodline is the foundational ancestor of every premium Wagyu designation, including Kobe. Marbling is graded on a 1–12 scale; A5 begins at 8. Ours starts at 10.
Direct, no intermediaries
Restaurants buy through brokers and add three to five times markup for service and rent. We work with the Japanese herds and graders directly — the same beef, without the architecture in between.
A $149 ribeye that
betters the steakhouse.
at most steakhouses
The steakhouse
Direct from Hyōgo
Same grade on paper. A different category in every other respect.
From Hyōgo
to your kitchen.
Selected, then sealed
A 12-ounce ribeye is hand-portioned from a single A5-graded carcass, vacuum sealed, and flash-frozen within hours of grading.
Day ZeroShipped on dry ice
Order by Friday at 2 PM EST and your steak departs Monday by 2 PM, packed in an insulated box with cold-chain tracking.
Two to Three DaysCooked, simply
Thaw slow in the refrigerator. Salt and a hot cast iron pan. Sixty seconds per side, five minutes rest, sliced thin.
Ten Minutes Active
A small house,
a single cut.
Wagyubi works with a single network of registered Tajima-line herds in the Hyōgo prefecture — the highlands of western Honshū, the same source region that produces Kobe and Matsusaka.
Every cut is graded by JMGA inspectors at origin, sealed within hours, and dry-aged thirty days post-grading. We sell one product, in one weight, at one price — because that is the cut we believe is worth shipping.
A present worth
remembering.
A 12-ounce A5 ribeye arrives at the door with a chef's cooking guide and a certificate of grade. They cook it. They taste it. They write back.
From those who
have cooked it.
It tasted exactly like the A5 I had at a Michelin-starred place in Tokyo. Same beef. My kitchen. A third of the price.
The marbling actually melts on the cutting board. I have spent two hundred dollars on lesser steaks at restaurants. We will be doing this again.
Worth knowing
in advance.
Order by Friday at 2 PM EST and your steak ships Monday by 2 PM. Cold-chain delivery in two to three days. Tracking is sent the day it leaves.
Yes. Born and raised in Hyōgo, certified A5 by the JMGA, with a marbling score of BMS 10 or above. A certificate of grade ships with every order.
Flash-frozen at peak, vacuum sealed, packed with dry ice in an insulated box. Arrives rock-solid frozen and stays cold for forty-eight hours after delivery.
A chef's cooking guide ships with every order. Briefly: thaw slow in the refrigerator, season with kosher salt only, sear sixty seconds per side in a screaming-hot cast iron pan, rest five minutes, slice thin against the grain.
Restaurants buy through brokers and add three to five times markup for service and rent. We work with Japanese herds and graders directly. The same beef, without the architecture in between.
Quality is guaranteed. If your steak arrives thawed, damaged, or not as described, write us within forty-eight hours of delivery and we will make it right.
Real A5,
real Japan,
real soon.
A 12-ounce ribeye, sourced from Hyōgo, in your kitchen this weekend.
Acquire The Ribeye — $149 →