Description
- Origin: Aomori, Japan
- Grade: A5
- Marble Score: 12
- Lineage: Japanese Black (Kuroge)
- Certificate Included
On a recent trip to Japan, I had the opportunity to visit Kaneko Farm in Aomori Prefecture. Located in the northern most region of Honshu and just south of Hokkaido laid tucked away a humble farm against the back drop of surrounding nature - I was greeted with farmers dedicated to their craft. What was once a famed horse stable became home to vertically integrated farm - allowing for a proprietary feed produced by their crops.
Their passion for farming was felt (and tasted) while touring their farm, raising Fullblood, Cross and Dairy Cattle. The quality of their milk made for one of the best gelato's I had tasted. Almost made me forget about the beef!
Nimiki Wagyu is no exception to Kaneko Farm's excellence. Selecting the finest Tajima bloodline, raised for 30 and more months in Aomori's pristine climate of fresh air and mountain springs. With a production of around 1000 head of cattle, the product is able to be meticulously managed allowing for a thoughtful and limited output.
Namiki Wagyu beef is a culinary masterpiece, renowned for its rich flavor and melt-in-
your-mouth marbling. The secret to our success lies in our proprietary Kaneko Farm feed, mostly grown in house. The cattle primary feed (corn, soybeans, etc.) is mixed with
roughage (rice straw, dent corn, and grass) to craft a distinct flavor and marbling that
define their award-winning beef.
Click here to learn more about marble scores.
Each portioned piece is individually packaged and vacuum sealed. In order to maximize freshness during delivery, we blast freeze our cuts and ship them with dry ice in a reusable insulated box. Thawing is natural and may occur.
To learn more about how we ship our products and how to properly receive them, please visit Shipping Info for further detail.
All sales are final.
shipping
Shipping Monday through Wednesday
• We cut and vacuum-seal each steak in our USDA-approved facility (No 3rd Party)
• Ships frozen with insulated foam container with dry ice. Thawing is natural during transit.
• Refrigerate in the coolest part of your fridge if you intend to enjoy your beef within 48 hours.
• Freeze if you plan on eating on a future date - we recommend consuming within 1 month for freshness. Thaw in the coldest part of your refrigerator 24 hours before cooking.
To learn more about how we ship our products and how to properly receive them, please visit Shipping Info for further detail.