Hand selected at harvest and perfectly aged, Tajima American Wagyu steaks are the pinnacle of the American-raised Wagyu world. A perfect cut for those of you who want an experience that falls somewhere in-between A4 and A5 Japanese Wagyu, about 7-8 BMS on the Japanese marbling scale. Like fois gras, a little goes a long way here and often a single steak is likely to satisfy two people.

A blend of Wagyu and Angus genetics then periodically over-layered with Fullblood Wagyu genetics, our top-end program is overseen by the Godfather of Japanese Wagyu, Mr. Shogo Takeda, who feeds out the cattle a traditional yet proprietary Japanese Wagyu diet with high-quality Midwest ingredients for two to three times longer than commercial cattle. These animals are humanely raised and harvested with no added hormones or antibiotics.

Shogo Takeda with Japanese Black cattle courtesy of www.goldringwagyu.com

Tajima American Wagyu cattle are from the Japanese Black lineage, the same cattle breed as most Japanese A5 Wagyu. These Tajima cattle are full husbandry, and Mr. Takeda has pioneered and perfected breeding techniques that ensure the highest quality cattle are raised.

Landing smack-dab in the middle of the marbling spectrum, Tajima American Wagyu perfectly blends the intensity of Prime Angus with the succulence of Wagyu. The quality of their care during life is reflected in every cut of meat that we have sourced for purchase here.

We have two types of Tajima available in this program: Tajima American Wagyu and Tajima Prestige. Tajima Prestige is our top grade in our American Wagyu collection - you simply won't find a more luxurious steak raised in the US.