A5 WAGYU ZABUTON STEAK (DENVER)

• Origin: Miyazaki Prefecture, Japan
• Grade: A5
• Marble Score: 10
• Lineage: Japanese Black (Kuroge)
• Certificate Included

Japan’s Hidden Gem Cut — Butchers Know It, Steak Lovers Chase It

Not every legendary Wagyu cut wears the crown of a ribeye or striploin. Some stay quietly reserved for those who know where the real flavor hides.

The Zabuton, also known as the Denver steak, is one of Japan’s best-kept secrets—cut from the chuck roll where intense marbling meets deep beef flavor. In Japanese, zabuton translates to “cushion,” a fitting name for a steak that eats just as luxuriously as it looks.

What makes this cut special isn’t just the A5 marbling—it’s the balance. While ultra-rich cuts like ribeye deliver pure decadence, the zabuton brings that same melt-in-your-mouth Wagyu fat with a deeper, beefier character that true steak enthusiasts crave.

At Ligma Provisions, we hand-cut every steak ourselves. No factory-cut portions, no mass processing—just carefully selected A5 Wagyu broken down and portioned fresh by our butchers so every piece meets our visual marbling standards.

When seared properly, the zabuton develops an incredible crust while the interior stays impossibly tender, releasing buttery Wagyu fat with every bite.

Chef’s Cooking Tip

A5 Wagyu needs very little.
Season lightly with salt, sear over high heat for 30–45 seconds per side, rest briefly, and slice thin.

That’s it.

Anything more would be overthinking perfection.

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.