On both the US and Japanese websites, they list the selling price of the steak as $1,390. This is more than double what a similar dry-aged New York strip costs. The Japanese website also states that a serving of this steak will feed 8 to 10 people. This is different because you can quickly get 6 oz (170g) of filet mignon in Japan for around USD 10. A typical filet mignon consists of 1/3 lb (~15g) of meat which is roughly 1/5 his size and costs less than one-fiftieth of what this Kobe piece does.
- gourmet meat cut from top-quality cattle
- made from slow cooking for a tender, juicy result
- free-range grass-fed beef
- 100% premium beef (USDA-certified feedlot)
- the most prized and expensive red meat in the world
- bone-in ribeye steak
- serving to your guests with pride
- Not a steak you’ll find in your local grocery store.
- Supremely tender and tasty, softening to a succulent medium rare.
- If you have the money to buy this steak, you’re lucky.
gourmet meat cut from top-quality cattle
The meat is hand-cut from top-quality cattle. It is then slow-cooked for a tender and juicy result, resulting in a delicious cut of beef that will make you feel like your dining room has been transported to the middle of Japan.
The beef is 100% premium (USDA-certified feedlot) and the world’s most prized and expensive red meat. This means it comes from cattle raised on pasture since birth, free-range grass-fed beef!
made from slow cooking for a tender, juicy result
The next time you’re looking for a great steak, consider investing in some Japanese Wagyu.
This is one of the reasons why we love it so much! Slow cooking is the best way to cook any meat because it allows all moisture from the heart to evaporate and leave behind just tenderness and flavor. This can only happen when you cook your steak at a low temperature for an extended period (in this case, up to 8 hours), which also helps preserve nutrients such as vitamins B12, E, and A because they are not destroyed by high heat like they would be if you were cooking them on direct flame or in an oven. The final result? Juicy, perfectly cooked beef will make anyone who eats it happily!
free-range grass-fed beef
Grass-fed beef is better for the environment, animals, and you.
100% premium beef (USDA-certified feedlot)
The beef is 100% premium, USDA-certified feedlot American Wagyu. The cow is raised in Texas, where it’s fed a diet of grass and grain. As a result, you’ll find that the meat has a great texture and flavor—and since it comes from an area known for its cattle ranching histories (more on this below), you can expect some unique flavors as well!
The beef is also USDA-graded A5 grade: one step below Kobe or Matsusaka varieties like ours but still excellent.
the most prized and expensive red meat in the world
The most prized and expensive red meat in the world is Wagyu beef. It’s a type of cow that has been bred for its marbling or fat content, which gives it a tender texture and rich flavor.
Wagyu was developed in Japan over several centuries for high-quality marbled beef roasts like Kobe or Matsusaka. Today, you can find this type of meat at many restaurants around the country that specialize in Japanese cuisines, such as Sushiya (pictured above), Umi Sushiya & Yakitori Bar & Grill (both located within walking distance).
bone-in ribeye steak
Bone-in ribeye steak is the most tender and delicious steak. It has a delicate flavor that makes it an excellent cut for many dishes, including burgers and steak tartare.
The bone-in ribeye has been bred as one of the earth’s most expensive steaks. To ensure you get your money’s worth, always buy this type of meat from an authorized retailer—and only at that price!
serving to your guests with pride
Not a steak you’ll find in your local grocery store.
The good news is that you can buy this steak at a higher price and get more meat. The beef is not a steak you’ll find in your local grocery store, but it’s incredibly delicious.
If you want to save money on this product, we recommend buying it from Amazon by clicking here. You’ll save 15% on your order if you use our link!
Supremely tender and tasty, softening to a succulent medium rare.
If you’re a fan of wagyu, then it’s hard to go wrong with this roast. It is supremely tender and tasty, softening to a succulent medium rare. The meat has a vibrant flavor that comes through in every bite. It’s full of flavor and texture—from its juicy juiciness to its tenderness when eaten without bones.
It also happens to be one of the most delicious roasts we’ve ever had at our house!
If you have the money to buy this steak, you’re lucky.
If you have the money to buy this steak, you’re lucky.
I’ve always been looking for a personal chef who could make this type of beef at home. It’s too expensive and rare for me to justify spending that kind of money on something that I wonder will taste good or even be worth it in the end.
If you want something like that, go ahead and try it! Your taste buds will thank you when they taste how incredible this cut is and how delicious it can be when prepared correctly (and there are plenty of ways).
I had gone to my friend’s house for a barbecue, just him and me. I had asked for his opinion on steaks I would like to cook, and he recommended the Santa Maria ribeye. This is an all-time favorite of mine among all cuts of beef, although it is not cheap. I didn’t know how to cook it but was very excited, not only because of how delicious it was but also because I wanted to show off this incredibly high quality and expensive meat I got from my friend’s ranch.
I took out the steaks from the package as if they were dragées, still wrapped in plastic, and placed them on the grill with other steaks (because he was going to barbecue). It was a BBQ event at his place, so many other items were being cooked at once: ribs, hamburgers, and chicken wings, for example. He had prepared various sauces for his guests for those who preferred them with hot sauce or ranch sauce etc… Our division consisted of one large grilling station where we grilled everything together -all kinds of meat- about an hour before we ate. Then, we only needed about half a bottle each of vinegar, but when we finally sat down for dinner, there were at least three bottles left…
While grilling everything together, we talked about many things, including recent news items (despite me being in California), politics; which kind of food is good here; our jobs; life in general, etc… He wasn’t even aware that I am Japanese until somebody told him. When the conversation turned to the food, he asked if I was interested in any particular cut of steak, so he went looking into what kind he would need me to prepare -of course- but after finding one suitable size* since this cut requires some preparation (searing first), plus amounts that are too thick or too.
