How are packages shipped?
UPS shipping - All orders are shipped overnight express, and are shipping in insulated shipping containers with single use ice packs. Products will be shipped fresh unless otherwise noted.
Local delivery - All meats are individually vacuum sealed and placed inside an insulated bag with an ice pack and insulated wrap. If no one is home, this delivery will be left near the front door or with the front desk. We are not responsible for deliveries once that have been dropped off, so please try to schedule a delivery day and time window close to when someone will be home.
What happens if I miss my delivery?
You package will not require a signature, and will be left at your residence if you are not available to receive your package. We do not guarantee the quality of orders not received at the time of delivery. At checkout, you will be given the opportunity to select which day your package ships. We ship Monday-Thursday, so orders will be delivered Tuesday-Friday, and we deliver locally Thursday - Sunday.
How do you calculate Shipping and Delivery pricing?
Local Delivery - Local delivery is calculated with a minimum delivery charge of $5 to cover packaging, and then driving mileage is calculated within 40 miles, at a set cost per mile, of our store at 4999 France Ave S. For orders outside of that driving distance, shipping may be selected instead.
Shipping- Shipping is calculated based on rated from UPS for overnight delivery, and may vary from day to day.
What is Wagyu?
Wagyu is an Americanized term combining the Japanese words wa (Japanese) and gyu (beef) and refers to 4 specific breeds of cattle colloquially known as Japanese Black, Brown, Polled, and Shorthorn. Between 80-90% of all Japanese Wagyu is Japanese Black (Kuroge Washu). Cattle that falls under the Wagyu classification is genetically different that traditional American beef.
Isn't all wagyu Kobe beef?
In simple terms, no. Almost zero Wagyu that makes it's way to the US is authentic Kobe beef. There is domestically raised Wagyu that is widely called American style Kobe, which only furthers the confusion. In Japan, the beef is named by the prefecture that it comes from, hence Kobe beef is from Kobe prefecture. Other widely known origins include Miyazaki, Hokkaido, Kagoshima, and Kagawa. Years ago Kobe beef was the reigning all-around gold medal winner in the Japanese culinary olympics at the time that wagyu's popularity started to grow. Unfortunately since then, Wagyu from Japan or Wagyu in general has been called Kobe beef.
Are we able to get A5 beef from Kobe?
Currently we can not. Kobe beef requires a special certification that costs thousands of dollars up front. We then pay almost 3 times as much per pound for Kobe as other beef from Japan, due to what amounts to a "name-tax" due to the popularity (an general confusion over what Kobe beef actually is and isn't).
Where does your Japanese Wagyu come from then?
We offer Japanese Wagyu from Miyazaki (2007, 2012 all-around gold medal winner), Kagoshima (2017), Hokkaido, and Olive Wagyu from Kagawa (2017 gold medal winner for the quality of its fat and marbling)
What is the difference between A5 Japanese, Purebred Australian and Hybrid Australian Wagyu?
The first and most obvious difference is where they are raised, hence the difference in there names. Climate, soil, water, land availability and feed all contribute to differences in the end result on your plate.
A5 - The A5 Wagyu that we carry is always 100% Wagyu, where as almost all Wagyu raised outside of Japan is a Hybrid, or Crossbreed of Wagyu and Angus. From a practical standpoint, when you eat A5 you immediate know the difference with the melt in your mouth texture. This isn't as much a steak as we know it here in the US, but more of an experience or luxury.
Purebred - We get our Purebred beef from 2GR in Australian. This purebred is roughly 94% Wagyu 6% Angus that has been bred up to that purity over 4 generations (F4 genetics) Due to the current size of the herd, and the amount of time it takes to get through 4 generations, the supply of Purebred is very limited. We are very proud to offer it, and do prefer it over the Hybrid, but please know that we are not able to always stock it due to availability.
Hybrid - Hybrid is what almost all Wagyu raised outside of Japan is. A roughly 50% Wagyu, 50% Angus crossbreed. This eats more like a steak as we traditionally know it here in the US. We are able to stock this at all times, but please note that we do on occasion rotate through different cuts or grades based on availability.
Japanese Wagyu is raised for approximately 2.5 years and is on very specific feeding for at least 500 days years before it heads to market, whereas our Australian Wagyu is closer to 365 days. The difference in the marbling that can be achieved is obvious when you see Japanese Wagyu with a BMS of 8 or more.
Why are you out of some products?
Because most of the product that we offer is fresh and has never been frozen. This limits our ability to have every cut and grade at all times, but allows our customer to have the best product. The best solution for us is to rotate through product when it is available. We keep items listed that are out of stock to allow you to since up for email updates when product you are interested in becomes available, as well as to allow you to see the variety of items that we bring in when they are available.
Is this all that you offer?
No, we do have a few products that are in store that we do not currently offer on here, like whole briskets, pork shoulder, and some specialty sausages. We are going to be expanding our selection of frozen and game/varietal meats over the coming weeks, and we will be adding those to our online store, as well as more of the spices and rubs that we carry. Look for those soon!
What about special orders?
For larger cuts, whole roasts, or items that we don't normally stock, please call our store at 612.345.4723 to talk to us about those and we can make them available for shipping or delivery for you on a case by case basis.
How is Japanese Wagyu graded?
Wagyu from Japan is graded across 5 categories. Fat color, meat color, firmness of the meat, marbling (BMS) and yield. To achieve the highest rank of A5 Japanese Wagyu must score at the top of the other 4 categories, and achieve a BMS of 8 or greater. For more information on grading, please see the links at the bottom of the page.
When will my order arrive?
If you choose shipping - We ship overnight standard or overnight priority, so your product will arrive the day after it ships. We ship products Monday-Thursday as we can not guarantee Saturday delivery in all locations. In stock products will ship in 1-2 business days. Please make arrangements to have someone available to receive your order. We do not ship on holidays.
If you choose local delivery - For deliveries within 40 miles of our store, we offer local delivery Thursday - Sunday currently. Orders place by 6pm Wed - Saturday can be delivered as soon as the next day. You will be prompted to select an available delivery day upon checkout. Orders placed Sun - Wed are able to be delivered as soon as Thursday, or you may schedule delivery as much as 10 days in advance. We do not deliver on holidays.