With delicate marbliing that resembles snow you will never forgwet this first experience!!!

Kobe Fillet. Unmatched flavor and tenderness will bring your eating experience to a whole new level. Kobe beef steaks are described by many as melt in your mouth. To learn more about Kobe beef see our Kobe section.

As many as 10 steaks may fit into a shipping container

You are about to join  the select group of people who will know the joys of Kobe style Wagyu Beef.

The preparation of Kobe Style Steaks is of paramount importance. It can make all the difference between Great and pretty darn average.

You have paid good money to enjoy our steaks. Let us help you enjoy them… not just the way that WE like them but the way to cook and prepare your steaks to maximize your experience.

If you do not like Steaks rare please choose a different cut of meat. Kobe is not for you!

Kobe steaks must be seared on the outside and rare on the inside or the meat will be tough and bland.

Think of seared Tuna…

In Japan, Kobe steaks are normally cut into ultra thin strips and served either tartare or slightly seared.

Kobe Steaks are extremely rich. We recommend that a 14 oz strip steak be cut in two and served accordingly.

The wagyu also cooks approximately 35% faster than an average steak. Please, Please heed our advice and under no circumstance over cook this unique culinary opportunity.