MATSUSAKA GYU Japan Ito Farm Chilled A5 Grade Matsusaka Wagyu Beef for Sukiyaki (200g)

MATSUSAKA GYU Japan Ito Farm Chilled A5 Grade Matsusaka Wagyu Beef for Sukiyaki is a premium chilled Wagyu beef slice produced by Ito Farm, a top-tier Matsusaka beef farm in Japan. It is specially sliced for making Sukiyaki.

• Matsusaka Beef: This is one of Japan's three top-tier Wagyu brands, alongside Kobe beef and Omi beef. It is characterized by an exceptionally high marbling standard (BMS value), renowned for its extraordinary tenderness, rich flavor, and beautiful marbling. Only about 7,000 cattle per year meet the strict criteria to be certified as Matsusaka beef, making it extremely rare and expensive.

• Ito Farm: This is the core endorsement of this product. Located in Mie Prefecture, Japan, Ito Farm has over 70 years of experience raising Matsusaka beef since its founding in 1953. The farm is a benchmark in Matsusaka cattle breeding, famous for its remarkable 90% A5-grade yield rate—far exceeding the average 12% rate reported by the Japan Meat Grading Association. Additionally, their Matsusaka beef won the "Grand Prize" for three consecutive years at the prestigious "Matsusaka Beef Cattle Exhibition."

• A5 Grade: This is the highest possible grade under the Japan Meat Grading System. "A" indicates a high carcass yield grade (good meat production ratio), while "5" represents the top quality score for marbling, color, firmness, and texture.

• Sliced for Sukiyaki: Sukiyaki requires thinly sliced beef so that it cooks quickly in the hot pot, absorbing the sweet and savory broth while maintaining a melt-in-your-mouth texture.

• Select Bloodline & Rearing: Ito Farm uses purebred, unmated female Kuroge Washu (Japanese Black) cattle, raised with meticulous care for nearly 40 months. The farm strictly controls its herd size (around 700 head) and is dedicated to providing a stress-free environment to ensure the highest possible meat quality.

• Superior Marbling & Texture: This extended, careful rearing results in exceptionally fine and evenly distributed marbling. The fat has an extremely low melting point of approximately 12°C (53.6°F), allowing the beef to literally melt on your tongue the moment it enters your mouth, delivering an unparalleled texture.

• Whole-Carcass Purchase, Rare Cuts: To offer a variety of rare parts, distributors typically purchase the entire carcass (ippin-gai in Japanese). This allows consumers to occasionally enjoy cuts that are rarely found on the general market, beyond the standard selections.

This product is a dream piece of Wagyu that brings together a top-tier breed, a legendary farm, the highest official grade, and a specific cut for a particular cooking method—representing one of the ultimate pinnacles of the Japanese Wagyu experience.

Consume within 2 days, starting on the delivery date.

Keep refrigerated

*Photo for reference only.