Frequently Asked Questions

Japanese vs. American Wagyu?

Between 1975–1997, Japan allowed a handful of Wagyu cattle to be exported—fewer than 200 total—for other countries to start breeding Wagyu. In 1997, Japan declared Wagyu a national living treasure and banned further export. So any non-Japanese Wagyu (including American, Australian, New Zealand Wagyu) are descended from that tiny pool of exported genetics, crossbred with local breeds (like Angus). What we're importing is 100% authentic Japanese Fullblood Wagyu—raised, graded, and processed in Japan!

How does Japanese Wagyu grading work?

In the US, beef is graded either Select, Choice, or Prime. Japan has its own detailed system, run by the Japan Meat Grading Association (JMGA). Every Japanese Wagyu carcass gets a two-part grade: a letter (A, B, or C) for yield—how much usable meat comes off the animal—and a number (1–5) for quality. A5 is the highest possible combination.

Quality is scored across four markers: marbling, meat color, firmness and texture, and fat color. Marbling itself is measured on its own scale—the Beef Marbling Standard (BMS), from 1 to 12. Each graded carcass gets an official certificate tied to the animal's individual ID number.

What grade is Takemitsu-chan?

She is A4, BMS 6! A5 has become almost synonymous with Japanese Wagyu in the US, but BMS 6 already sits at or above the ceiling of USDA Prime. As some of you may be lucky to know, A5 is intense—the most fatty and rich you can get. Many local meat connoisseurs actually prefer A4 for its balance: extraordinarily marbled, with a bit more beef character and less richness per bite—perfect for a home-cooked meal! That includes Tomoko-san—the matriarch of the Takeda family, mother of Ellie, and the photogenic grandma you may recognize from our Instagram.

How does Takeda raise their cows?

Takeda Farm didn't start as a Wagyu beef operation. Ellie's father Tetsuo was one of the most respected names in cow breeding in Asahikawa—a veterinarian and expert in embryo transfer and artificial insemination who spent his career helping dairy and meat farmers all across Hokkaido. Ellie grew up in that world, around animals and the people who devoted their lives to raising animals with deep care and intention. Every cow at Takeda is given a name at birth.

That background shapes everything about how she runs the farm today. Her priority is their quality of life, comfort, and wellbeing—and she doesn't trade that for yield. Ellie has raised A5 cattle, but she'll also process earlier to preserve their quality of life rather than push for a higher grade and risk their discomfort.

Why does Wagyu cost what it does?

Wagyu are raised for around two to three years on a carefully managed diet—at Takeda, our partner farm, that's locally sourced hay along with a specialized blend of grasses and grains. That timeline and feed program are what produce the marbling. Once our beef leaves Takeda it clears USDA inspection and travels frozen all the way to Austin. And per the official Japanese grading system, every cut comes with an official JMGA certificate tied to the cow's ID!

How much Wagyu per serving?

A typical American steak portion is 6–8 oz. With the richer, fattier, more intensely flavored Japanese Wagyu, 3–4 oz is a full experience! Best served as the centerpiece of a balanced plate (such as rice and vegetables).

Why no ground beef?

Japanese Fullblood Wagyu are so marbled that it would be a shame to demote any of these fine cuts to ground beef. Many cuts, including those that would normally become ground beef in an Angus or half-Wagyu cow, can be sliced and cooked like steak. The least marbled of a Fullblood Wagyu becomes thin-sliced beef, perfect for sukiyaki and shabu-shabu; we're excited to continue this tradition of fully utilizing the animal!