A5 Japanese Wagyu Ribeye Trio

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 tour pack:

Kagoshima Japanese A5 Wagyu Ribeye
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.

Miyazaki Japanese A5 Wagyu Ribeye
“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.

Takamori Drunken Wagyu A5 Japanese Ribeye
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. 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.

Sendai beef is home to the Wagyu Olympics and situated in one of the northernmost prefectures in Japan. Here, cattle feast on the once legendary and now recently revived Sasanishiki rice stalks along with barley grain to create a robust flavor alongside ridiculous marbling. A5-grade Sendai beef is the only beef in Japan that requires a BMS10+ score to qualify as Sendai Beef. It is extremely rare, making up less than .05% of Japanese production.

Omi Beef is the oldest in Japan, with a history that dates back more than 400 years when it was routinely served by the Shogun to his warlords and came to be known as the “Emperor’s Beef.” The “Holy Trinity” of Omi, Kobe and Matsusaka Beef has long been considered by Wagyu connoisseurs as Japan’s best wagyu beef producers. In fact, during the Meiji Restoration in 1868, when it finally became legal to actually consumer beef again in Japan, much of what shipped as Kobe beef was actually Omi Beef.

Winner of the 2017 “Wagyu Olympics,” Kagoshima Prefecture is located on Japan’s southern island, Kyushu. This Wagyu 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.

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.