Wagyu beef

Premium Japanese Wagyu | Global Export v2

WAGYU PRIME

ART OF JAPAN
DELIVERED TO YOU

We bring Japan's greatest treasure, "Kuroge Wagyu", to the world in its best condition.

Kobe Beef Matsusaka Beef Omi Beef Miyazaki Beef Kagoshima Beef Yonezawa Beef Saga Beef Maesawa Beef

Why Japanese Wagyu?

The Science of Taste

Melt-in-the-Mouth

Wagyu fat (oleic acid) has an extremely low melting point and melts on the skin. This is what gives Wagyu a "melt-in-your-mouth" texture that is unique to Japanese beef and not found in Wagyu from overseas.

25.9°C

Wagyu Fat
Melting Point

36.0°C

Human Body
Temperature

Sweet Aroma (Wagyuko)

Wagyu aroma, a sweet, mellow aroma similar to that of peaches or coconuts, rises when Wagyu beef is cooked. This is a characteristic that only pure Wagyu bloodlines possess.

Strict Grading System

Quality Guaranteed by Japanese Government

A5 Rank (Premium)

Highest grade. A masterpiece that meets yield grade "A" and meat quality grade "5". It has artistic sashi.

BMS No.8 BMS No.12 (Max)

A4 Rank (Standard)

Quality approaching A5. It has a good balance of moderate sashi and lean meat, and can be used for a wide range of dishes from steaks to stewed dishes.

BMS No.5 BMS No.7

Master's Selection

We purchase only carcasses that not only have a high grade, but are also strictly checked for "fat quality," "meat color," and "fine texture" by professional connoisseurs with many years of experience.