FAQ

‘Wagyu’ specifically refers to four unique Japanese breeds (such as Kuroge Washu) that meet strict genetic and pedigree requirements. ‘Domestic Beef’ (Kokusan-gyu), on the other hand, simply means any cattle raised in Japan for a certain period, regardless of breed. This portal exclusively features purebred, authentic Wagyu.

Not necessarily. The 'A5' grade is a yield and visual score based on marbling and meat color—it is not an absolute measure of taste. Recently, gourmets are valuing the strong umami of red meat (Akami) and high-quality fat (such as Ibusana Beef) over excessive marbling that can feel too heavy.

We highly recommend leaner cuts with robust meat flavor, such as Rump, Ichibo (Aitchbone), Sagari (Hanging Tender), or Akami (Lean Meat). Additionally, special breeds like 'Ibusana Beef' have a remarkably low melting point for their fat, making even their marbled cuts melt smoothly without feeling heavy.

Chateaubriand is the ultra-premium center cut of the tenderloin, yielding only about 600g (1.3 lbs) per cow. Because this muscle is rarely used by the animal, it is incredibly tender—soft enough to cut with chopsticks—and possesses a silky, luxurious texture, making it extremely rare and highly prized.

Always bring the meat to 'Room Temperature' before grilling. If you grill Wagyu straight out of the refrigerator, the outside will burn while the inside remains cold. Let it sit at room temperature for 15 minutes in summer, or 30 minutes in winter, to guarantee a perfect cook.

For thick, lean cuts (like Rump), grill them slowly over low heat. For thin, highly marbled cuts (like Sirloin or Misuji), sear them quickly over high heat. The ultimate secret is to touch the meat as little as possible—flip it only once, right when the savory meat juices begin to pool on the surface.