Sale Ended

Holy Grail

Steak Lover's Starter Pack

Sold Out
Login for Price
Product Description

Hand selected at harvest and perfectly aged, these steaks are the pinnacle of the American-raised Wagyu world. A perfect cut for those of you who want an experience that falls somewhere in-between A4 and A5 Japanese Wagyu, about 7-8 BMS on the Japanese marbling scale. Like fois gras, a little goes a long way here and this steak is likely to satisfy two people.

A blend of Wagyu and Angus genetics then periodically over-layered with Fullblood Wagyu genetics, this top-end program is overseen by the Godfather of Japanese Wagyu, Mr. Shogo Takeda, who feeds out the cattle a traditional yet proprietary Japanese Wagyu diet with high-quality Midwest ingredients for two to three times longer than commercial cattle. These animals are humanely raised and harvested with no added hormones or antibiotics.

Product Details
  • Materials
    Upper Prime Steak And American Wagyu
  • Measurements
    14.15"L x 14.5"W x 14.5"H
  • OriginUnited States

— 2 16oz American Upper Prime Black Angus Ribeyes
— 2 16oz American Upper Prime Black Angus Strips
— 2 8oz American-Raised Tajima Wagyu Bavette Steaks
— 8 8oz American-Raised Tajima Burgers
— 2 8oz American-Raised Tajima Wagyu Flat Irons

— Humanely Raised & Harvested With No hormones Or Antibiotics

FAQ
Would this starter pack be considered Grass Fed, Grass Finished?

The Angus program hails from a single farm in Nebraska. The cattle are raised for 14 to 15 months in open pasture and open-air barn. They then finish out on about 4-5 months of high carbohydrate ration including silage, brewers mash, and flaked corn (The corn is all grown on the farm and the flaking process makes it more digestible for cattle).

The Tajima Wagyu program is similar but the cattle spend their first 18 months on one of two farms in Missouri and Nebraska before finishing out for about 8 to 10 months in our partner's feedlot barn in Missouri. But don't let the feedlot name for you The set up was conceived by Japanese Wagyu Meister Shogo Takeda (From Hokkaido Japan) and the animals are very well tended to. I would argue they are probably the most well looked after cattle in the US. Again, their finishing feed ration is very high-quality but becomes very carbohydrate intense over time. The cattle are slowly moved into that so there's no ill effect on their health.

What is the best way to cook this beef?

They are both fantastic on the grill. Also, a cast-iron pan delivers equally excellent results!

Shipping Information
  • Shipping Availability
    United States
  • Shipping Policy
    FREE Shipping (contiguous US)
  • Ship In
    2-3 weeks ⓘ
  • Return Policy
    Final sale, not eligible for return or cancellation
The sale has ended for this item, but check out our other amazing sales.
NEW SALES