There’s beef and there there’s Beef. Wagyu is Beef. You’ve probably heard of the famous Kobe beef from Japan and the Wagyu beef we use for our popular dish is from the same breed of cattle as those in Kobe, Japan. The cattle used for Wagyu are fed a mixture of corn, alfalfa, barley and wheat straw which mimics the diet of the prized Japanese cattle. Wagyu cattle’s genetic predisposition yields a beef that contains a higher percentage of omega-3 and omega-6 fatty acids. So when you look at our sliced Wagyu, you’ll see the white marbling just waiting to release the steaks unique and sought after flavor. Our Wagyu steak is brought to the table marked and blood rare on a heated Himilayan salt plate so that you can cook it yourself to your preferred doneness. After experiencing a slice of Wagyu steak, you might just shed a tear every time you walk past your grocery store butcher counter.