JAPANESE WAGYU BEEF TENDER A4 TENDERLOIN WAGYU A4

Australian Wagyu beef is more affordable than Japanese Kobe but still retains the sweet, tender flavor that melts in your mouth, bringing a wonderful experience to diners.

IS TOMAHAWK BEEF STEAK WITH BONE BETTER?

No doubt about it. Usually the firmest, toughest, most flavorful cuts of meat are right next to the bone.

The thickness of the steak allows you to get a delicious and rare meat, whatever you want on the inside while still getting the thick, dark brown crust of your dreams on the outside.

Australian Tomahawk beef ribs are cuts of meat that have been trimmed of all the tendons, fat, and tendon membranes.

After trimming the fat and tendons, Australian beef ribs are the most delicious, beautiful, and highest quality cuts of meat.

Finally, the beef ribs are put into vacuum-sealed food bags and frozen at -18 degrees.