Japanese beef is graded on two measures. The letter — A, B or C — is the yield grade. The number, 1 to 5, is the quality grade, taken as the lowest of four assessments: marbling, meat colour, firmness and fat quality.
The highest on both yield and quality. A5 begins at BMS 8 — not all A5 is equal. Everything we supply is at the top of that range.
The upper end of the scale. The Australian marble score ends at 9+. Everything we supply sits beyond the top of the Australian scale.
Japanese Black — the breed behind every recognised Japanese Wagyu brand. Raised to individual identification, so every carton traces back to a single animal.
Grading papers and certification supplied with every order. Every shipment graded and verified before it leaves Japan.
Our bresaola is made in partnership with Robbie at De Palma Salumi — the first person to produce Wagyu bresaola in Australia and one of the most respected Wagyu charcuterie makers in the world. We supply both Australian and Japanese Wagyu topsides and outside flats, which are hand trimmed, cured and slow aged for five months through De Palma's process. The result is a rich and buttery taste with a nutty nuance developed from the aging process.
Beyond importing, we process and prepare product in-house — portioning, slicing and curing to order, so our customers receive product that is ready for service.
We imported Japanese-made slicing machinery and flew a specialist butcher out from Japan to train our staff in the cut and the fold. Every 500 g tray is finished by hand to the same standard — suited to restaurants where the tray goes to the table, or where the kitchen plates straight from the pack.
Striploin portioned to weight in-house, with the fat cap and sinew removed. All trim — fat and meat — is vacuum sealed and delivered with the order. Nothing is withheld. Portioning at source means a consistent plate weight and no trim loss on your side.
A5 topside hand trimmed, salted and air dried for three months, then sliced fresh on request rather than held pre-sliced. Curing concentrates the flavour and firms the texture while the marbling stays intact.
Region, climate and feed all shape the finished beef. We source from five prefectures across Japan — each stated on the carton with full traceability back to a single animal.
Long, cold winters and a slow-growing season produce a clean, delicate fat with a notably soft texture.
Raised from the Tajima bloodline on the same farms that produce Kobe Beef. Fine, tight marbling and a pronounced depth of flavour.
Cattle finished on green tea leaves from the region famous for producing them. Yields a cleaner fat and a distinctly lighter finish on the palate.
The only prefecture to win the Prime Minister's Award at Japan's national Wagyu show three consecutive times — 2007, 2012 and 2017. Volcanic soil and a warm climate give exceptionally even marbling.
Small-scale production on the Sea of Japan coast, finished on sweet potato. Rich and consistently heavy marbling.
A5 Japanese Wagyu across all major cuts — whole primals, portioned, sliced and cured. Full grading papers and certification with every order.
The rib primal, taken from the forequarter end of the loin. Carries the heaviest and most complex marbling of any A5 cut, with the spinalis cap running along the outside edge. Suits steak service, sukiyaki, shabu-shabu and yakiniku.
The short loin, running from the rib through to the rump. Uniform in shape and easy to portion consistently. The most versatile A5 cut — works equally for steak, teppanyaki, yakiniku and hotpot.
Australian Wagyu from Elbow Valley in Queensland.
Striploin portioned to individual steak weights with the fat cap and sinew removed. A consistent plate weight and cleaner cost per serve with no trim loss on site. Perfect portion to share between 4–5 people.
Ribeye and striploin sliced at 1.5 mm and hand folded into 500 g trays. Each tray is finished by hand so it presents the moment it is opened — suited to restaurants where the tray goes to the table, or where the kitchen plates straight from the pack.
Produced in partnership with De Palma Salumi — Australian and Japanese Wagyu topsides and outside flats, hand trimmed, cured and slow aged for five months. The result is a rich and buttery finish with a nutty nuance developed through the aging process.
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