Chef flipping a NY strip through the smoke

← Takeda Farm · Takemitsu-chan

肉屋

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.

$25 order minimum · ships frozen nationwide, charged now

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 · ~0.37 lb × $104/lb
A prized flat-iron sub-cut threaded with a line of marbling — exceptionally tender, with a clean, savory finish.
10 left
Zabuton (Denver) Steak$121.44
Chuck Roll · 1″ thick steak · ~1.01 lb × $120/lb
A richly marbled cut from the chuck — tender and full-flavored. The Japanese call it zabuton, 'the cushion.'
5 left
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 signature fat cap intact — a steakhouse icon, wagyu-grade.
1 left
Brisket Sankaku Steak$83.12
Brisket · ¾″ thick steak · ~1.04 lb × $80/lb
A marbled brisket steak — rich and full-flavored, excellent seared or grilled.
Sold out
Bottom Round Steak$56.54
Bottom Round (Outside Round) · ¾″ thick steak · ~0.93 lb × $60.80/lb
A lean, everyday steak — best cooked quickly or sliced thin.
11 left

Grill / Yakiniku

Shikinbou Yakiniku Slice$35.27
Bottom Round (Outside Round) · ¼″ slices, cut to 1½″ × 2″ · ~0.46 lb × $76.80/lb
Eye-of-round sliced thin — the leanest grill slice, clean and tender when cut fine.
11 left
Chuck Karubi (Yakiniku Slice)$42.74
Chuck Roll · ¼″ slices, cut to 1½″ × 2″ · ~0.53 lb × $80/lb
Thin-sliced chuck for the tabletop grill — quick-searing karubi with generous marbling.
16 left
Top Round Yakiniku Slice$34.08
Top Round (Inside Round) · ¼″ slices, cut to 1½″ × 2″ · ~0.53 lb × $64/lb
Lean round, thin-sliced for the grill — a clean, light yakiniku.
3 left
Knuckle Yakiniku Slice$46.18
Knuckle (Sirloin Tip) · ¼″ slices, cut to 1½″ × 2″ · ~0.58 lb × $80/lb
Lean sirloin-tip slices for the grill — tender and light on the palate.
11 left
Rump Yakiniku Slice$48.52
Top Sirloin Butt (Rump) · ¼″ slices, cut to 1½″ × 2″ · ~0.55 lb × $88/lb
Sirloin sliced thin for the grill — lean, tender, and quick to cook.
14 left
Plate Karubi (Yakiniku Slice)$42.10
Short Plate (Outer Belly) · ¼″ slices, cut to 1½″ × 2″ · ~0.53 lb × $80/lb
Classic karubi from the short plate — marbled, savory slices for the grill.
16 left
Shank Yakiniku Slice$41.76
Shank (Boneless) · ¼″ slices, cut to 1½″ × 2″ · ~0.58 lb × $72/lb
Lean shank sliced thin — a flavorful, value grill slice.
1 left

Stews & Smokin'

Boneless Shank (Osso Buco Style)$66.48
Shank (Boneless) · 1½″ thick portions · ~0.92 lb × $72/lb
Thick-cut boneless shank for osso buco — slow-cooked into rich, fall-apart tenderness.
5 left
Wagyu Stew / Curry Cubes$26.40
Clod (Front Shoulder) · 1½″ cubes · ~0.55 lb × $48/lb
Marbled cubes that melt into curries, stews, and braises — luxurious comfort food.
11 left
Plate Stew / Curry Cubes$30.73
Short Plate (Outer Belly) · 1½″ cubes · ~0.55 lb × $56/lb
Marbled plate cubes for hearty curries, stews, and slow braises.
8 left
Wagyu Braising Cubes$31.78
Shank (Boneless) · 1½″ cubes · ~0.57 lb × $56/lb
Collagen-rich shank cubes that braise into meltingly tender, deeply savory dishes.
8 left
Wagyu Smoking Brisket$254.88
Brisket · Whole piece · ~3.54 lb × $72/lb
A marbled brisket cut built for low-and-slow smoking, the wagyu fat rendering into something extraordinary.
6 left

Roasts

Chateaubriand Roast$431.60
Tenderloin · Whole roast · ~2.08 lb × $208/lb
A center-cut tenderloin roast — the most tender cut on the animal, for a special occasion.
2 left
Tomosankaku (Japanese Tri-Tip) Roast$561.60
Knuckle (Sirloin Tip) · Whole roast · ~5.85 lb × $96/lb
A whole tri-tip roast — marbled and flavorful, a showpiece for the grill or oven.
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:

I've stopped saying “I'm sorry” and started saying “thank you.” Receiving a life means passing the baton of life.

— Ellie Takeda

The Butcher's Counter

Steak Night

Grill / Yakiniku

Stews & Smokin'

Roasts

Carcass grading

Takemitsu-chan's NY Strips

Takeda Farm's Wagyu

Raised with love

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