The 3 types of Wagyu steak

Sent: Oct 28, 2023

Pssst, your 10% off is still available (but not for long). Click HERE to use it today!

One of the most common mistakes people make when deciding to try Wagyu for the first time is buying it from the supermarket. I want you to enjoy the authentic Wagyu experience. And to do that, you need to know exactly where your steak comes from.

Japanese Wagyu

Japanese Wagyu has a buttery texture with a subtle umami flavor and melt-in-your-mouth tenderness, thanks to the endless streaks of fatty marbling.

What's up with the prefectures?

At The Meatery, we source Wagyu from Gunma, Shichiri, Kagoshima and Kobe. Beef from these areas has been widely recognized for its top quality thanks to the various environmental factors (like crystal clear water and fresh greenery) and special formulas being used in the cattle's diets.

(Pro tip: if you're shopping and don't see any info about prefecture, take the "Wagyu" claim with a grain of salt.)

"Wagyu? Kobe? I'm confused."

Kobe beef is Wagyu beef that comes from Kobe. All Kobe beef is Wagyu, but only a very small proportion of Wagyu is Kobe beef.

Kobe beef must always come from a Tajima-gyu cow, born and raised in Hyōgo Prefecture, Japan. Kobe cows are fed only grains and grasses from within the Prefecture and must be processed in approved slaughterhouses in Hyōgo.

A lot of "musts", I know.

One of The Meatery's most prized inventory items, Kobe Wine Beef is an innovative collaboration between the world-famous Kuroge Washu and local wine producers from Kobe.

Kobe Wine Beef is fed a mixture of recycled byproducts from Kobe wine production facilities. These byproducts contain large quantities of polyphenols which reduce oxidative stress and inflammation in cows. How cool is that?

Extremely Limited Production

Only 1,200 cattle per year are allowed to be raised. This makes Kobe Wine Beef one of the rarest items The Meatery carries.

Japanese A5 Wagyu | Kobe Wine Beef | Sirloin Filet I BMS 12 | 8oz

Japanese A5 Wagyu | Ground Beef I 16oz

Japanese A5 Wagyu | Miyazaki | New York Strip I BMS 11

SHOP JAPANESE WAGYU & SAVE 10%

Australian Wagyu

Australian Wagyu is characterized by a more balanced taste, texture, and heaviness than Japanese A5 Wagyu. The flavor profile of Australian Wagyu is beefier, and less buttery than the Japanese version.

Until recent years, Australia has not been recognized as producing marbling scores above 9. Through refined farming practices and dietary adjustments, however, Australia now produces scores up to 12 (the highest possible score).

Australian Wagyu | Fullblood | Sirloin Filet I MS 9+ | 8oz

Australian Wagyu | Ribeye I MS 8-9 | 9-11oz

Australian Wagyu | Fullblood | Denver Steak | MS 8-9+ | 8oz

SHOP AUSTRALIAN WAGYU & SAVE 10%

American Wagyu

Our American Wagyu is sourced from farms that integrate traditional Wagyu methods along with more recognizable American farming practices, all while upholding extreme quality.

American Wagyu is "cross bred" between Wagyu and Angus cattle. This delivers intense marbling far beyond a standard USDA Prime steak while maintaining the bite characteristics many customers prefer.

American Wagyu | Masami Ranch | Ribeye I MS 10

American Wagyu | Masami Ranch | Filet Mignon I MS 9+ | 8oz

American Wagyu | Masami Ranch | Brisket I MS 10 | Multiple Weights

SHOP AMERICAN WAGYU & SAVE 10%

Got Questions?

I'm all ears. Reply to this email and I'll get back to you asap. I go above and beyond to make sure customers have the best Wagyu experience of their life.

Nick,

Founder of The Meatery

CONNECT WITH US

If you have a question, comment, or would like to know about booking, feel free to send a message and we will get back to you.

[email protected] / 619-752-4353

SHOP IN-STORE

Mission Gorge
6160 Fairmount Avenue, Suite E
San Diego, CA 92120

GET DIRECTIONS

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Everything you need to know ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ Pssst, your 10% off is still available (but not for long). Click HERE to use it today! SHOP RECIPES COOKING TIPS CONTACT One of the most common mistakes people make when deciding to try Wagyu for the first time is buying it from the supermarket. I want you to enjoy the authentic Wagyu experience. And to do that, you need to know exactly where your steak comes from. Japanese Wagyu Japanese Wagyu has a buttery texture with a subtle umami flavor and melt-in-your-mouth tenderness, thanks to the endless streaks of fatty marbling. What's up with the prefectures? At The Meatery, we source Wagyu from Gunma, Shichiri, Kagoshima and Kobe. Beef from these areas has been widely recognized for its top quality thanks to the various environmental factors (like crystal clear water and fresh greenery) and special formulas being used in the cattle's diets. (Pro tip: if you're shopping and don't see any info about prefecture, take the "Wagyu" claim with a grain of salt.) "Wagyu? Kobe? I'm confused." Kobe beef is Wagyu beef that comes from Kobe. All Kobe beef is Wagyu, but only a very small proportion of Wagyu is Kobe beef. Kobe beef must always come from a Tajima-gyu cow, born and raised in Hyōgo Prefecture, Japan. Kobe cows are fed only grains and grasses from within the Prefecture and must be processed in approved slaughterhouses in Hyōgo. A lot of "musts", I know. One of The Meatery's most prized inventory items, Kobe Wine Beef is an innovative collaboration between the world-famous Kuroge Washu and local wine producers from Kobe. Kobe Wine Beef is fed a mixture of recycled byproducts from Kobe wine production facilities. These byproducts contain large quantities of polyphenols which reduce oxidative stress and inflammation in cows. How cool is that? Extremely Limited Production Only 1,200 cattle per year are allowed to be raised. This makes Kobe Wine Beef one of the rarest items The Meatery carries. Japanese A5 Wagyu | Kobe Wine Beef | Sirloin Filet I BMS 12 | 8oz Japanese A5 Wagyu | Ground Beef I 16oz Japanese A5 Wagyu | Miyazaki | New York Strip I BMS 11 SHOP JAPANESE WAGYU & SAVE 10% Australian Wagyu Australian Wagyu is characterized by a more balanced taste, texture, and heaviness than Japanese A5 Wagyu. The flavor profile of Australian Wagyu is beefier, and less buttery than the Japanese version. Until recent years, Australia has not been recognized as producing marbling scores above 9. Through refined farming practices and dietary adjustments, however, Australia now produces scores up to 12 (the highest possible score). Australian Wagyu | Fullblood | Sirloin Filet I MS 9+ | 8oz Australian Wagyu | Ribeye I MS 8-9 | 9-11oz Australian Wagyu | Fullblood | Denver Steak | MS 8-9+ | 8oz SHOP AUSTRALIAN WAGYU & SAVE 10% American Wagyu Our American Wagyu is sourced from farms that integrate traditional Wagyu methods along with more recognizable American farming practices, all while upholding extreme quality. American Wagyu is "cross bred" between Wagyu and Angus cattle. This delivers intense marbling far beyond a standard USDA Prime steak while maintaining the bite characteristics many customers prefer. American Wagyu | Masami Ranch | Ribeye I MS 10 American Wagyu | Masami Ranch | Filet Mignon I MS 9+ | 8oz American Wagyu | Masami Ranch | Brisket I MS 10 | Multiple Weights SHOP AMERICAN WAGYU & SAVE 10% Got Questions? I'm all ears. Reply to this email and I'll get back to you asap. I go above and beyond to make sure customers have the best Wagyu experience of their life. Nick, Founder of The Meatery CONNECT WITH US If you have a question, comment, or would like to know about booking, feel free to send a message and we will get back to you. [email protected] / 619-752-4353 SHOP IN-STORE Mission Gorge6160 Fairmount Avenue, Suite ESan Diego, CA 92120 GET DIRECTIONS No longer want to receive these emails? Unsubscribe or Manage Your Preferences.