The best steak you'll ever cook at home.
A single 12oz A5 ribeye, direct from Japan. Cut by master butchers, graded BMS 10+, delivered on cold chain to your door.
The Fullblood
Wagyu Ribeye
- A5, the highest grade in Japan, BMS 10 or above
- Certificate of authenticity in every box
- Free chef's guide, inspired by Michelin kitchens
means something.
Japan's grading system is the most rigorous in the world. Yield, color, firmness and marbling are each scored on their own. Only the highest in every category earns the A5 designation.
Within A5, marbling is graded again on a twelve point scale. Most A5 sold abroad scores 8 or 9. Wagyubi begins at BMS 10.
The fat liquefies just below body temperature. A steak that does not require chewing, only tasting.
One cut, a dozen dinners. Here is where a single ribeye can take you.
The 90 second sear
Cast iron, screaming hot. Sixty seconds a side. The fat is your oil.
Surf & turf
Beside butter poached lobster.
Sukiyaki
Thin, silken, barely kissed by heat.
The steakhouse plate
Whipped potato, blistered asparagus.
Direct from
Hyōgo, Japan.
Born, raised and graded in the Japanese highlands, from the Tajima line that founded Wagyu itself. Every cut is traceable to a single herd and a single animal.
We work with Japanese herds and graders directly, so the same beef Tokyo restaurants serve arrives at your door without the architecture in between.
Read our story
It tasted exactly like the A5 I had at a Michelin restaurant in Tokyo. My kitchen. A third of the price.
Sixty seconds a side, salt only. Three bites in, my wife asked where the rest of the box was.
Arrived rock solid frozen on a Tuesday. The cooking guide is genuinely useful. Best steak we have made at home.
Save 10% on every cut, free overnight shipping, three complimentary cuts in your first box, and a monthly member reward. Pause or cancel anytime.
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