Peak Wagyu — Japanese Fullblood Wagyu from Hokkaido family farms, sold by the box and shipped frozen nationwide.
Takemitsu-chan (たけみつちゃん) is a Japanese Fullblood Kuroge Wagyu cow raised at Takeda Farm in Asahikawa, Hokkaido. Takemitsu-chan was fed local Japanese hay (a rarity amongst Wagyu farms, since Japan rarely has the space to grow its own hay) and lived in a spacious barn with the beautiful Daisetsuzan mountain range in the distance.
We know this because we flew out to meet her!
Takemitsu-chan is available to purchase now: pick your peak!
To honor the whole animal, we've portioned cuts from across the cow into five boxes, each named for a peak in the Daisetsuzan mountain range behind Takeda Farm.
旭岳
The Asahidake Medley Box
Our flagship: the prime trio of ribeye, NY strip and filet leading a whole-cow tour of Japan's most prized cuts.
$2,50021.0 lb · 16 cutsShips free
- rib×6
- loin×4
- chuck×3
- plate×1
- brisket×1
- shank×1
白雲岳
The Hakuundake Medley Box
A butcher's tour across the cow: NY strip, zabuton, boneless short rib and a buttery kaburi rib cap, down to brisket sankaku and osso buco.
$1,00010.0 lb · 10 cutsShips free
- rib×4
- loin×1
- chuck×2
- round×1
- brisket×1
- shank×1
トムラウシ
The Tomuraushi Medley Box
Premium steak night for the table: NY strip, marbled zabuton, a sirloin-tip tri-tip and a sankaku-bara steak.
$5004.8 lb · 5 cutsShips free
- rib×1
- loin×2
- chuck×2
黒岳
The Kurodake Medley Box
Our everyday box: a chuck eye steak, lean bottom round, thin-sliced misuji, and short-rib stew cubes for a slow-cooked night.
$2002.7 lb · 4 cuts
- rib×1
- chuck×2
- round×1
十勝岳
The Tokachidake BBQ Box
A night at the grill: thin-sliced clod, plate karubi, shikinbou and top round for the tabletop, made to share.
$1753.1 lb · 4 cuts
- chuck×1
- round×2
- plate×1
肉屋
The Butcher's Counter
Shop individual cuts à la carte — everyday steaks, grill slices, braising cuts and showpiece roasts. No box required.
starting from$30
- Steak Night
- Grill / Yakiniku
- Stews & Smokin'
Winter 2023: solo traveler Matt wore sneakers to the Asahikawa Winter Festival, where his feet promptly froze. As he thawed his icy cold feet at the local bus stop, a small Japanese child became curious at these unusually bare feet.
Ellie, the boy's mother, after ensuring Matt and his cold toes were alright, invited this strange, playful foreigner to visit her family's Wagyu farm the following day. Matt never turns down adventure nor gifted meat.
A few years—and many juicy bites of Wagyu later—Matt and his enthusiastic partner Rachel flew out from Texas to Japan to meet and purchase Takemitsu-chan! We spent time with the incredible, knowledgeable people who took the BEST care of Takemitsu-chan and learned an incredible amount.
We're ready and excited to share Takeda Farms' delicious Wagyu with the world!
Matt, in Wagyu heaven
Rachel, in Wagyu heaven
Sharing the first cuts with friends
Wagyu's flavor comes down to a few things you can actually measure.
- The marbling
- Wagyu's marbling (sashi) is the direct result of genetics and a feeding program that runs longer than other beef cattle in the world.
- The smell
- Heat Japanese Wagyu to around 176°F (80°C) and it releases a sweet aroma, often described as peach or coconut, that comes from lactones found in no other beef.
- The melt
- Roughly half of Wagyu's fat is oleic acid—the same fat that makes olive oil good for you—and it melts at 64-80°F (18-27°C), close to body temperature, which is the physical reason it dissolves on your tongue.
