Since 2004, Exotic Meat Market offers
Japanese Wagyu Beef in the USA. That’s 14 years. Grade A 5. BMS 8.
Our Japanese Wagyu Tenderloin Roast is juiciest and tender of all the roasts.
This marvelously rich, yet mellow boneless roast comes from the heart of the
short loin where the most abundant marbling, tender texture and succulent taste
is found. This steakhouse classic goes by several different names such as
"The Wagyu Beef" - also
known as "Kobe Beef" in USA is the ultimate masterpiece of Japanese
Beef. Wagyu are raised with pride and care all over Japan, and they provide
truly world class high quality beef. Wagyu is strictly graded and sorted info
five classes by professionals from the Japan Meat Grading Association from A 1
to A 5. A5 is the highest grade of Japanese Wagyu Beef.
WAGYU is not a breed of Cattle. "WA" means Japan and "GYU"
means Cattle. WAGYU = Japanese Cattle. All Kobe Beef is Wagyu, product of
Japan. One of the most important factors for grading beef quality is
"marbling", which refers to the fine white streaks of fat that run
through lean beef and enhance flavor and tenderness. "The Wagyu" has
excellent marbling that puts it among the world's top class. Furthermore, the
fat in "The WAGYU" melts at just 77F (25C), a lower temperature than
any other beef. This explains why "The WAGYU" melts in your mouth for
a sensational burst of flavor from the very first bite. Our Japanese Wagyu Beef
is legally imported from Japan and inspected by USDA on arrival. Our Filet
Mignon Steaks are cut from Japanese Tenderloin at local USDA inspected facility
in Los Angeles, CA. All our steaks are individually stamped as required by USDA
Our Wagyu Beef comes from Japan's Miyazaki Prefecture. Miyazaki Prefecture on
southern Japan’s Kyushu Island is known for its beaches and Oceanside drives.
Aoshima, a popular swimming beach, is connected by a pedestrian bridge to tiny
Aoshima Island, which is surrounded by a distinctive flat, ribbed geological
formation nicknamed Oni no Sentakuita, or “Devil’s Washboard.” Prominent
Pacific Coast surf spots include Hyuga, Kisakihama and Shirahama.
Japan's 47 prefectures form the country's first jurisdiction and
administrative division levels. They consist of 43 prefectures (県 ken) proper,
two urban prefectures (府 fu, Osaka, and Kyoto), one
"circuit" or "territory" (道 dō, Hokkaido)
and one "metropolis" (都 to, Tokyo).
The Meiji Fuhanken sanchisei administration created the first prefectures to
replace the provinces of Japan in 1868.
Hyōgo is a Japanese prefecture in the Kansai region of the country’s main
island, Honshu. Kobe, the prefectural capital, is a cosmopolitan port city
framed by mountains, west of Osaka and Kyoto. It has a busy Chinatown and an
animated entertainment district around Sannomiya Station. Kobe Harborland
offers upscale shops and waterfront views, while local steakhouses specialize
in the area's signature Kobe beef. Remember, Beef coming from Hyōgo can only be
called Kobe Beef, rest can be called Wagyu from Japan.
Weight 8 Lbs.
30 days or more
fresh and frozen