Japanese A5 Wagyu | Ground Beef Regular fit with fat distributed so evenly

with fat distributed so evenly throughout the muscle that roasting essentially bastes the beef from the inside out

cattle raised on wine production byproducts

this outside skirt is sold as one full piece — long

and built for high-heat cooking in a way that most pork simply isn't

Japanese A5 Wagyu | Ground Beef Regular fit with fat distributed so evenlyGround beef is usually an afterthought a way to use up trim. A5 Wagyu ground beef is the opposite of that. This is intentional, purposeful grinding of Japanese A5 Wagyu at a 75 25 lean to fat ratio, which means you're getting that legendary intramuscular fat distributed through every single bite rather than locked inside a steak. One pound, sourced from Japan, imported by Capital Meat Imports. The fat in A5 Wagyu melts at a lower temperature than