Peak WagyuPeak Wagyu
Takemitsu-chan (cow) with Matt (Peak Wagyu) and Ellie Takeda (Takeda Farm)
Ellie Takeda scratching Takemitsu-chan’s chin through the barn stall
NY strip steak, close up
Rump steak, close up
NY strips on the grill, marbling detail
NY strip marbling, close up
NY strips searing on the grill
NY strip flipped, crust and smoke
Chef flipping a NY strip through the smoke
NY strip on the grill
Slicing a grilled NY strip

Takemitsu-chan(たけみつちゃん)

Takeda Farm · A-4

A Japanese Fullblood Kuroge Wagyu raised at Takeda Farm in Asahikawa, Hokkaido, on local Japanese hay — a rarity among Wagyu farms, since Japan rarely has the space to grow its own. She lived in a spacious barn with the Daisetsuzan mountain range in the distance.

Read her story →

Hey I'm (the M.D. stands for Meat Dealer); need help deciding?

Let us know the occasion, headcount, any budget, etc and we'll recommend a selection!

Steak Night

  • Misuji (Flat Iron) Steak

    Clod (Front Shoulder) · ~5.9 oz · 1″ thick steak · $104/lb

    Misuji means 'three sinews,' for the feathered seam running down the middle of this shoulder-blade cut, one of the tenderest muscles on the animal.

    7 left$38.10

  • Ribeye Steak

    Ribeye Roll · ~11.5 oz · 1″ thick steak · $200/lb

    An inch of the ribeye roll, the cut every other steak gets measured against, and one that wants far less time in the pan than instinct says.

    8 left$143.70

  • Filet Mignon

    Tenderloin · ~7.7 oz · 1½″ thick steak · $192/lb

    Tenderloin cut an inch and a half thick, with almost no connective tissue and a delicate, faintly sweet flavor that wants brief heat and quiet seasoning.

    10 left$91.83

  • Tomosankaku (Japanese Tri-Tip) Steak

    Knuckle (Sirloin Tip) · ~12.4 oz · 1″ thick steak · $104/lb

    The triangle off the sirloin tip, called tomosankaku in Japan and tri-tip most other places, well marbled for a leg cut with a coarse grain that takes salt well.

    4 left$80.60

  • Ichibo Steak

    Top Sirloin Butt (Rump) · ~11.1 oz · 1″ thick steak · $112/lb

    Ichibo is the rump cap, the same muscle Brazil grills as picanha, here cut into inch-thick steaks with a fat seam that renders back into the meat.

    5 left$77.84

  • Zabuton (Denver) Steak

    Chuck Roll · ~16.2 oz · 1″ thick steak · $96/lb

    Cut from the muscle under the shoulder blade, which does almost no work and marbles heavily as a result; Japanese butchers call it zabuton, the floor cushion.

    10 left$97.15

  • Picanha (with Fat Cap)

    Top Sirloin Butt (Rump) · ~7.66 lb · Whole piece, fat cap on · $128/lb

    The whole rump cap with its fat cap left on, a little over seven and a half pounds, scored and cooked cap-down so it bastes itself.

    1 left$980.48

  • Rump (Top Sirloin) Steak

    Top Sirloin Butt (Rump) · ~14.1 oz · 1″ thick steak · $88/lb

    Top sirloin cut an inch thick, firmer and leaner than the cap above it, the steak to reach for when you want beef flavor over richness.

    3 left$77.44

  • Chuck Eye Steak

    Chuck Roll · ~13.1 oz · 1″ thick steak · $80/lb

    The last stretch of the ribeye muscle before it crosses into the shoulder, with the same eye and most of the marbling at a fraction of the price.

    9 left$65.62

  • Brisket Sankaku Steak

    Brisket · ~16.6 oz · ¾″ thick steak · $80/lb

    The brisket cut three-quarters of an inch thick and cooked like a steak instead of smoked, coarser in the grain than a loin cut and beefier for it.

    Sold out$83.12

  • Top Round Steak

    Top Round (Inside Round) · ~1.61 lb · ¾″ thick steak · $60.80/lb

    Inside round at three-quarters of an inch, lean with fine marbling that shows up as flavor rather than fat, so cook it fast and slice it thin.

    9 left$98.04

  • Bottom Round Steak

    Bottom Round (Outside Round) · ~14.9 oz · ¾″ thick steak · $60.80/lb

    Outside round at three-quarters of an inch, a working muscle that eats leaner and beefier than the loin cuts, so sear it quickly and slice across the grain.

    10 left$56.54

  • Skirt Steak

    Short Plate (Outer Belly) · ~2.6 oz · 1″ thick steak · $80/lb

    The skirt, loose in the grain and one of the most flavorful muscles on the animal, in a small two-and-a-half-ounce pack for cooking hot and fast.

    6 left$12.76

  • NY Strip Steak

    Striploin · ~19.3 oz · 1″ thick steak · $152/lb

    The striploin cut an inch thick, firmer in the grain than the ribeye and cleaner on the finish, which is why it holds up to salt and nothing else.

    Sold out$183.28

  • Sankaku-bara Steak (Chuck Flap)

    Sankaku-bara (Triangle Rib) · ~9.1 oz · 1″ thick steak · $112/lb

    The triangle of short rib closest to the chuck, one of the most heavily marbled muscles on the cow, cut an inch thick and best pulled early.

    19 left$64.04

  • Sirloin Tip Steak

    Knuckle (Sirloin Tip) · ~23.6 oz · ¾″ thick steak · $80/lb

    From the knuckle at the front of the hind leg, cut three-quarters of an inch thick, lean and honest with a firm bite that rewards slicing thin.

    4 left$118.06

  • Boneless Short Rib Steak

    Short Rib (Boneless) · ~9.9 oz · 1″ thick steak · $104/lb

    Short rib boned out and cut an inch thick instead of braised, among the most marbled steaks on the cow, so a small piece goes a long way.

    32 left$64.08

  • Kaburi (Rib Cap) Steak

    Ribeye Roll · ~7.0 oz · 1″ thick steak · $176/lb

    The cap that wraps the outside of the ribeye, separated and cut on its own, which is the part anyone who breaks down ribeyes keeps for themselves.

    15 left$76.45

Grill / Yakiniku

  • Tenderloin Tips (Yakiniku/Skewer)

    Tenderloin · ~12.9 oz · ¼″ tips & strips · $104/lb

    The tapered ends of the tenderloin trimmed into tips, for skewers or about a minute total in a hot pan.

    2 left$83.72

  • Short Rib Karubi (Yakiniku Slice)

    Short Rib (Boneless) · ~8.5 oz · ¼″ slices, cut to 1½″ × 2″ · $136/lb

    Boneless short rib at a quarter inch, the karubi at the center of a yakiniku spread: fatty, sweet, and gone in about twenty seconds a side.

    9 left$72.47

  • Sankaku-bara Karubi (Yakiniku Slice)

    Sankaku-bara (Triangle Rib) · ~8.5 oz · ¼″ slices, cut to 1½″ × 2″ · $136/lb

    Triangle rib sliced a quarter inch thick, heavily marbled even by wagyu standards, so two or three slices at a time is plenty.

    7 left$72.08

  • Shikinbou Yakiniku Slice

    Bottom Round (Outside Round) · ~7.3 oz · ¼″ slices, cut to 1½″ × 2″ · $76.80/lb

    Shikinbou is the eye of round, the leanest cylinder on the leg, which goes tender cut this fine and keeps a long yakiniku night from getting heavy.

    17 left$35.27

  • Chuck Karubi (Yakiniku Slice)

    Chuck Roll · ~8.5 oz · ¼″ slices, cut to 1½″ × 2″ · $80/lb

    Chuck roll sliced a quarter inch thick for the tabletop grill, generously marbled and beefy enough to stand up to a strong dipping sauce.

    12 left$42.74

  • Top Round Yakiniku Slice

    Top Round (Inside Round) · ~8.5 oz · ¼″ slices, cut to 1½″ × 2″ · $64/lb

    Inside round at a quarter inch, the lightest slice on the grill and the one to eat between the fattier cuts to reset your palate.

    12 left$34.08

  • Knuckle Yakiniku Slice

    Knuckle (Sirloin Tip) · ~9.2 oz · ¼″ slices, cut to 1½″ × 2″ · $80/lb

    Sirloin tip at a quarter inch, one of the leaner slices on the grill and tender enough that thinness is all it needs.

    7 left$46.18

  • Rump Yakiniku Slice

    Top Sirloin Butt (Rump) · ~8.8 oz · ¼″ slices, cut to 1½″ × 2″ · $88/lb

    Top sirloin at a quarter inch, lean, quick, and forgiving on a hot grill.

    8 left$48.52

  • Plate Karubi (Yakiniku Slice)

    Short Plate (Outer Belly) · ~8.4 oz · ¼″ slices, cut to 1½″ × 2″ · $80/lb

    Short plate at a quarter inch, off the belly, so it is the fattiest slice on the grill and the one that renders fastest.

    22 left$42.10

  • Shank Yakiniku Slice

    Shank (Boneless) · ~9.3 oz · ¼″ slices, cut to 1½″ × 2″ · $72/lb

    Shank at a quarter inch, which is the only fast way to cook it, lean and a little sinewy in the good way.

    Sold out$41.76

  • Clod Yakiniku Slice

    Clod (Front Shoulder) · ~8.5 oz · ¼″ slices, cut to 1½″ × 2″ · $64/lb

    Front shoulder at a quarter inch, the everyday yakiniku slice: lean enough to eat plate after plate, tender enough to need no marinade.

    42 left$33.90

Stews & Smokin'

  • Boneless Shank (Osso Buco Style)

    Shank (Boneless) · ~14.8 oz · 1½″ thick portions · $72/lb

    Shank cut in thick boneless portions, osso buco without the bone, which goes from the toughest thing in the box to the softest given liquid and a few hours.

    27 left$66.48

  • Wagyu Stew / Curry Cubes

    Clod (Front Shoulder) · ~8.8 oz · 1½″ cubes · $48/lb

    Inch-and-a-half cubes off the shoulder clod, marbled enough to enrich a curry roux or a stew without a drop of added oil.

    3 left$26.40

  • Plate Stew / Curry Cubes

    Short Plate (Outer Belly) · ~8.8 oz · 1½″ cubes · $56/lb

    Inch-and-a-half cubes from the short plate, with fat running through them in ribbons, which is exactly what a curry or a long stew wants.

    6 left$30.73

  • Wagyu Braising Cubes

    Shank (Boneless) · ~9.1 oz · 1½″ cubes · $56/lb

    Shank cubed at an inch and a half, full of collagen, which is a problem for a hot pan and the whole point in a braise.

    5 left$31.78

  • Wagyu Smoking Brisket

    Brisket · ~3.54 lb · Whole piece · $72/lb

    A marbled brisket piece built for a low fire and a long afternoon, though wagyu fat renders lower than beef fat, so it needs less time than you are used to.

    4 left$254.88

  • Short Rib Stew Cubes

    Short Rib (Boneless) · ~8.6 oz · 1½″ cubes · $56/lb

    Boneless short rib in inch-and-a-half cubes, the richest stew meat on the cow, made for Japanese curry or a slow braise.

    7 left$30.27

Roasts

  • Top Round Roast

    Top Round (Inside Round) · ~2.06 lb · Whole roast · $60.80/lb

    Two pounds of inside round, the leanest large muscle on the leg, roasted whole to medium rare and sliced thin across the grain.

    4 left$125.40

  • Chateaubriand Roast

    Tenderloin · ~2.08 lb · Whole roast · $208/lb

    The center of the tenderloin kept whole, two pounds of the least worked muscle on the animal.

    2 left$431.60

  • Tomosankaku (Japanese Tri-Tip) Roast

    Knuckle (Sirloin Tip) · ~5.85 lb · Whole roast · $96/lb

    The whole sirloin-tip triangle, just under six pounds, cooked over indirect heat and carved against the grain.

    1 left$561.60

Shipping

We ship nationwide (continental US), frozen with dry ice from our cold storage. Order today and your box leaves our warehouse Tuesday, September 29, arriving Thursday–Friday, October 1–2.

Takemitsu-chan (cow) with Matt (Peak Wagyu) and Ellie Takeda (Takeda Farm)
Takemitsu-chan (cow) with Matt (Peak Wagyu) and Ellie Takeda (Takeda Farm)

Matt and Ellie with Takemitsu-chan

Meet Takemitsu-chan

Takemitsu-chan (たけみつちゃん) is a Japanese Fullblood Kuroge Wagyu cow raised at Takeda Farm in Asahikawa, Hokkaido. She 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.

24 months old
Raised slowly and with care for health and quality, Takemitsu-chan was slaughtered at 24 months: longer than Angus cows but earlier than traditional Wagyu, for quality of life.
A-4
Officially graded by the Japanese Meat Grading Association after slaughter, with high marks in yield, quality, and color and with a balance of fat (BMS 6).
No antibiotics
Just local Hokkaido hay, snowmelt from the Daisetsuzan mountain range, space, and time.

Carcass grading

Grade
A-4
BMS
6
Breed
Kuroge Washu (Japanese Black)
Sex
Female
Carcass Weight
468.2 kg
Ribeye area
51 cm²
Rib thickness
7.7 cm
Graded Date
2026-03-02
Graded At
Himeji (JMGA)
Producer
Takeda Co. ((株)タケダ)
Carcass #
3469
Individual ID
1493019197
A plated Wagyu dish, styled and ready to serve
A curious Kuroge Wagyu cow leaning in close, nose to the camera, in the Hokkaido snow
It's sad to think that your cow, that you are raising every day with love, is going to be shipped out; I always cry when the cow goes on the truck. On the other hand, your cow has passed you a baton of life. We each have to eat to live—even plants, fish, and vegetables—everything that we eat was living. We receive their baton of life, so we have to live our life to the fullest. Let's be happy that we can eat, and be grateful for all the food and the people who are raising it.
— Ellie Takeda

Takemitsu-chan's NY Strips

Grilled on the plancha at the Peak Wagyu launch dinner
Wagyu steaks searing side by side on a flat-top plancha over open flame, smoke rising
A seared Wagyu steak carved to reveal a rosy, medium-rare interior on a wooden board
A cook in a denim apron flipping a Wagyu steak over billowing smoke on a live-fire grill
Wagyu steaks searing on a flat-top over open flame, a cook turning one with tongs
TakedaFamily Farm

Takeda Farm sits at the foot of the Daisetsuzan mountain range in Hokkaido. With their 30+ years of experience in Wagyu genetics and the intense winter of Hokkaido, they raise well loved cows and beef of the highest quality.

Takeda Farm's Wagyu

After 30 years of pioneering Wagyu genetics and veterinary practices for farms across Hokkaido, Takeda Farms established their own ranching operation in 2022, and are proud to send their Wagyu off to America, marking the first availability of their beef outside of Japan.
Tomoko-san, a friendly older Japanese woman, presenting the viewer with a beautiful ribeye
Tomoko-san, a friendly older Japanese woman, looking off to the right
The Batonof Life

Ellie's father, Tetsuo, spent his career teaching Wagyu embryo transfer to farms across Hokkaido before starting his own herd — just six cows — at the base of the Daisetsuzan mountains. He earned his veterinarian's license, raised his family, and built what is now Takeda Farm, one relationship at a time.

He's since passed. Ellie and her mother, Tomoko-san, run the farm together now.

Matt and Ellie Takeda walking together across the snowy farm

Matt and Ellie at the farm

Tomoko-san ladling soup over a charcoal grill in the snow

Tomoko-san, who runs the farm with Ellie

Just like with embryo transfer, my father's work was preserving the cattle's genetics — passing the baton of life. So I want to somehow take that baton from him, and do my best to carry it on to what comes next.
— Ellie Takeda

It's why Ellie focuses so much on appreciating the animals she raises:

I've stopped saying “I'm sorry” and started saying “thank you.” Receiving a life means passing the baton of life.
— Ellie Takeda
Ellie greeting one of the cows in the barn at Takeda Farm
Takeda Farm cows gathered at the fence
Locally grown Japanese hay, a rarity among Wagyu farms
Cows out in the Hokkaido snow through the long winter

Raised with love

Feed
Ellie uses Hokkaido-grown hay, oats, and rice bran from Asahikawa-grown mochi barley. Local hay is rare among Wagyu farms; Japan rarely has the space to grow its own. Ellie calls this the "secret recipe."
Bedding
Hokkaido-grown barley straw.
Water
Snowmelt from the Daisetsuzan mountain range.

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Asahi-dake, the tallest mountain in Hokkaido, which sits behind Takeda farm to the east.