A5 Japanese Wagyu Filet Mignon Tour - 4 Pack

Like a fine wine, each of these steaks tells a different story with unique genetics, feedstuffs, and environment. Here’s what to expect in this sensational wagyu filet our pack:

Kagoshima Japanese A5 Wagyu Filet Mignon
Cattle for Kagoshima have the advantage of sufficient sun and natural surroundings that defines the taste of Kagoshima Wagyu. Many will describe it as full-bodied and buttery with the right amount of marbling.

Winner of the 2017 “Wagyu Olympics,” Kagoshima Prefecture is located on Japan’s southern island, Kyushu. The majority of our Kagoshima is sourced from Nozaki Farm Coop, where decades of breeding has produced a herd that delivers 70% A5 grade Wagyu, an unparalleled level of quality and consistency that has made Kagoshima the largest producing prefecture in Japan.

Miyazaki Japanese A5 Wagyu Filet Mignon
“Miyazakigyu,” the highest quality designation from the Miyazaki Prefecture, is the ultimate luxury in beef. Every five years, The Japanese Wagyu Olympics ranks the most pampered cows on Earth. Miyazakigyu is a consecutive two-time Champion (2007, 2012) and a three-time consecutive winner (2007, 2012, & 2017) of the Prime Minister Award—the category for best flavor.

Holy Grail’s Miyazaki A5 Wagyu ribeye—sourced from rib six through twelve of the rib primal—is 16 ounces of bovine Valhalla. Cuts are ¾-inch thick, traditional in Japanese steak houses.

Like Kobe, Miyazakigyu must be graded A4 or above with a BMS of seven or higher. Miyazaki is one of four prefectures on Kyushu, a subtropical island near the southern tip of Japan. Wagyu from Miyazaki is famous for its cherry-red coloring and density of marbling.

Raised for 30 months by ranchers with a special zeal for husbandry, Kyushu steer feed on wheat, rice, corn, and barley. This wholesome diet promotes “shimofuri,” the highest quality of fat marbling. The end result is a steak with such complexity, richness, and depth of flavor, even the most jaded Wagyu aficionados will pause with reverence.

Takamori Drunken Wagyu Japanese A5 Filet Mignon
Takamori Drunken Wagyu cattle are raised on a sake mash made from the leftover rice from the Dassai Sake Brewery, the makers of one of Japan’s top-quality sake. This is an important step in raising the cattle as it allows the cattle to get the most out of the mash and develop the flavor and tenderness that is so prized in the breed. The cattle are then moved to a pasture and allowed to graze for the rest of their lives. The grazing allows the cattle to develop their unique flavor and tenderness.

Takamori Drunken Wagyu is one of the most highly prized beef breeds in the world, known for its substantial and marbled fat deposits. This Takamori Drunken Ribeye is extremely tender and has flavor you’ll want to savor in each bite.

Kobe Japanese A5 Filet Mignon
Named after the city of Kobe in Hyogo Prefecture, this remote region’s isolated genetics allowed for the development of what is known today as the Tajima line, a very pure genetic breed of cattle whose DNA has been sought after and spread to other cattle throughout Japan but which remains unadulterated in the Kobe region, and its purity is zealously guarded by the small farmers that comprise the Kobe association. Kobe Beef is extremely rare with under 1,000 head a year exported for the entire globe. Literally the cream of the crop, Kobe Beef is limited to only the top cattle of the Hyogo Prefecture, limited to A4 and A5-grade only.

San Francisco’s Holy Grail Steak Co. was founded with one goal in mind: to sell the world’s greatest steaks. On this mission for Steak Nirvana, Holy Grail Steak Co. has connected artisanal farms and ranches to produce authentic Japanese Kobe beef. Founded by Michael Coggins and Cameron Hughes in 2018, Holy Grail Steak Co. works exclusively with best-in-class producer partners who live by the “Golden Rule of Cow:” that a steak only tastes as good as it was raised. Welcome to Steak Nirvana!

All purveyors of Kobe Beef operate under an exclusive license of the Kobe-Niku.