These New York Strip Steaks are the best the American-raised Wagyu world has to offer. This is a great cut for those of you who want an experience that falls somewhere in-between A4 and A5 Japanese Wagyu, around 7-8 BMS on the Japanese marbling scale. This single steak is likely to satisfy two people, as the richness behaves like fois gras.
Mr. Shogo Takeda oversees this top-end program, layering Angus cattle with full-blood Wagyu genetics. The cattle are fed a Japanese Wagyu diet with Midwest ingredients for two to three times longer than commercial cattle. These animals are humanely raised and harvested with no added hormones or antibiotics.
Learn more about Tajima American Wagyu here
Lineage: Japanese Black
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