The Butcher's Counter

Individual cuts from Takemitsu-chan, sold à la carte — no box required. Everyday steaks and grill slices, braising cuts, and a few single-quantity showpieces.

$100 order minimum · ships frozen nationwide

Looking for the ribeye, filet, or NY strip? They're reserved for box orders:
See the five boxes →

Steak Night

Misuji (Flat Iron) Steak$38.10
Clod (Front Shoulder) · 1″ thick steak · ~5.9 oz × $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.
Cooking: Sear →
Sold out
Picanha (with Fat Cap)$980.48
Top Sirloin Butt (Rump) · Whole piece, fat cap on · ~7.66 lb × $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.
Cooking: Roast →
1 left
Brisket Sankaku Steak$83.12
Brisket · ¾″ thick steak · ~16.6 oz × $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.
Cooking: Sear →
Sold out
Bottom Round Steak$56.54
Bottom Round (Outside Round) · ¾″ thick steak · ~14.9 oz × $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.
Cooking: Sear →
3 left
Skirt Steak$12.76
Short Plate (Outer Belly) · 1″ thick steak · ~2.6 oz × $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.
Cooking: Sear →
6 left

Grill / Yakiniku

Shikinbou Yakiniku Slice$35.27
Bottom Round (Outside Round) · ¼″ slices, cut to 1½″ × 2″ · ~7.3 oz × $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.
Cooking: Sear →
9 left
Chuck Karubi (Yakiniku Slice)$42.74
Chuck Roll · ¼″ slices, cut to 1½″ × 2″ · ~8.5 oz × $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.
Cooking: Sear →
1 left
Top Round Yakiniku Slice$34.08
Top Round (Inside Round) · ¼″ slices, cut to 1½″ × 2″ · ~8.5 oz × $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.
Cooking: Sear →
4 left
Knuckle Yakiniku Slice$46.18
Knuckle (Sirloin Tip) · ¼″ slices, cut to 1½″ × 2″ · ~9.2 oz × $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.
Cooking: Sear →
7 left
Rump Yakiniku Slice$48.52
Top Sirloin Butt (Rump) · ¼″ slices, cut to 1½″ × 2″ · ~8.8 oz × $88/lb
Top sirloin at a quarter inch, lean, quick, and forgiving on a hot grill.
Cooking: Sear →
6 left
Shank Yakiniku Slice$41.76
Shank (Boneless) · ¼″ slices, cut to 1½″ × 2″ · ~9.3 oz × $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.
Cooking: Sear →
Sold out

Stews & Smokin'

Boneless Shank (Osso Buco Style)$66.48
Shank (Boneless) · 1½″ thick portions · ~14.8 oz × $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.
Cooking: Braise →
13 left
Wagyu Stew / Curry Cubes$26.40
Clod (Front Shoulder) · 1½″ cubes · ~8.8 oz × $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.
Cooking: Braise →
3 left
Plate Stew / Curry Cubes$30.73
Short Plate (Outer Belly) · 1½″ cubes · ~8.8 oz × $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.
Cooking: Braise →
7 left
Wagyu Braising Cubes$31.78
Shank (Boneless) · 1½″ cubes · ~9.1 oz × $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.
Cooking: Braise →
5 left
Wagyu Smoking Brisket$254.88
Brisket · Whole piece · ~3.54 lb × $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.
Cooking: Smoke →
1 left

Roasts

Chateaubriand Roast$431.60
Tenderloin · Whole roast · ~2.08 lb × $208/lb
The center of the tenderloin kept whole, two pounds of the least worked muscle on the animal.
Cooking: Roast →
2 left
Tomosankaku (Japanese Tri-Tip) Roast$561.60
Knuckle (Sirloin Tip) · Whole roast · ~5.85 lb × $96/lb
The whole sirloin-tip triangle, just under six pounds, cooked over indirect heat and carved against the grain.
Cooking: Roast →
1 left

Takeda Farm · A-4 · Ships nationwide, frozen

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.

Meet Takemitsu-chan →

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

Matt and Ellie with Takemitsu-chan

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 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, it's a baton. A baton of life from the cow. We each have to eat to live. Even plants, fish, vegetables, they are living. Everything that we eat was living. We receive the 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. Please think about this as you are eating.

— Ellie Takeda

Takemitsu-chan's NY Strips

Grilled over live fire 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

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

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 says she's stopped apologizing to the animals she raises: