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Japanese A5 Wagyu: A Must-Try, exquisite experience
Japanese A5 Wagyu is a bucket list item every foodie needs to experience at least once.
Incredibly marbled, "cut-it-with-a-spoon" tender and FULL of umami flavor it is an experience unlike any other.
"In Japan, A5 Wagyu is referred to as a 'holiday steak.' The Japanese enjoy it infrequently, in a celebratory setting.
When customers walk into our store seeking this level of experience, I advise them two main things: 1...share this experience with someone, and 2...a little bit goes a LONG way. The average male only consumes 4-6oz of A5 Wagyu due to its intense richness."
- Nick
we really, really care about our customers
Nick's favorite quote is "I didn't grow this business losing customers."
We take a lot of pride in being old school in our approach with customers, and our reviews show it.
san diego's #1 Ranked Butcher Shop
In just 5 short years we have become San Diego's highest-ranked Butcher Shop on Google Maps.
When you buy from us, you are buying from a real business with a brick & mortar presence...not just a faceless distribution facility.
package protection for your comfort
At checkout, you have the option to purchase inexpensive package protection that covers a comprehensive list of issues that could happen in any shipped order, such as porch pirates, delays by the carriers, thawed meat, etc.
We've got you covered!
Let customers speak for us
NICK'S TRICK FOR COOKING A5 WAGYU (IT'S REALLY EASY)
Step 1: Cut Wagyu into Strips
I always tell customers if you're worried about cooking A5 Wagyu, the easiest way to do it is to cut it into two-finger-wide strips and cook one strip at a time while you build your confidence.
This works best on Ribeyes and New York Strips, but can also work on Denver steaks.
Step 2: Heat & Grease Cast Iron Pan
Preheat your cast-iron pan to medium-high heat.
If you have a small piece of fat, you can run it over the cast-iron pan to grease it. I do not recommend using any external greasing agent, such as butter or oil, as it adds a different flavor.
Step 3: Sear on Cast Iron Pan
Cast iron pans have a really cool way of grabbing the meat and releasing it when the crust has been properly applied. This process takes about 45 seconds to a minute per side.
Cook your first piece and eyeball it, and give it a try. Make your adjustments from there. Trust me, even if it's a little overcooked, it's still going to be incredibly delicious. And don't forget to put a really great salt on it.
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