← Takeda Farm · Takemitsu-chan

Kurodake Medley(黒岳)

Everyday Steak & Grill box · Serves 4–5

The Kurodake Medley is our affordable entrypoint for a Peak Wagyu steak night, with some premium short-rib stew cubes for variety. The misuji is a well-marbled steak centerpiece, complemented by the chuck eye and bottom round steaks which balance affordability with Wagyu-scale marbling. Finally, a pack of short-rib stew cubes perfect for Japanese Curry or your favorite beef stew.

What's inside4 cuts · 2.7 lb total

rib×1
chuck×2
round×1

Chuck Eye Steak
Chuck Roll · 1″ thick steak
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.
1 × ~13.1 oz
Bottom Round Steak
Bottom Round (Outside Round) · ¾″ thick steak
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.
1 × ~14.9 oz
Misuji (Flat Iron) Steak
Clod (Front Shoulder) · 1″ thick steak
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.
1 × ~5.9 oz
Short Rib Stew Cubes
Short Rib (Boneless) · 1½″ cubes
Boneless short rib cubed at an inch and a half, the most marbled thing you can put in a braise.
1 × ~8.6 oz

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

$200

9 left

2.7 lb · 4 cuts · ~$75/lb

Ships frozen nationwide. Order today and your box leaves our Illinois cold storage Monday, September 14, arriving Wednesday–Thursday, September 16–17.

Premium add-ons

Only a few these come off a single cow, so they're reserved for box orders. Add a box to unlock.

Steak Night
Ribeye Steak
$114.96 · ~11.5 oz · 1″ thick steak · $160/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.
2 left
Filet Mignon
$91.83 · ~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.
Sold out
Tomosankaku (Japanese Tri-Tip) Steak
$80.60 · ~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.
1 left
Ichibo Steak
$77.84 · ~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.
2 left
Zabuton (Denver) Steak
$97.15 · ~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
Rump (Top Sirloin) Steak
$77.44 · ~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.
Sold out
Chuck Eye Steak
$65.62 · ~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.
2 left
Top Round Steak
$98.04 · ~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.
5 left
NY Strip Steak
$183.28 · ~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
Sankaku-bara Steak (Chuck Flap)
$64.04 · ~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.
9 left
Sirloin Tip Steak
$118.06 · ~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
Boneless Short Rib Steak
$64.08 · ~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.
15 left
Kaburi (Rib Cap) Steak
$76.45 · ~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.
5 left
Grill / Yakiniku
Tenderloin Tips (Yakiniku/Skewer)
$83.72 · ~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
Short Rib Karubi (Yakiniku Slice)
$72.47 · ~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.
2 left
Sankaku-bara Karubi (Yakiniku Slice)
$72.08 · ~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.
4 left
Plate Karubi (Yakiniku Slice)
$33.68 · ~8.4 oz · ¼″ slices, cut to 1½″ × 2″ · $64/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
Clod Yakiniku Slice
$33.90 · ~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.
11 left
Roasts
Top Round Roast
$125.40 · ~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.
1 left

$200

9 left

2.7 lb · 4 cuts · ~$75/lb

Ships frozen nationwide. Order today and your box leaves our Illinois cold storage Monday, September 14, arriving Wednesday–Thursday, September 16–17.

Premium add-ons

Only a few these come off a single cow, so they're reserved for box orders. Add a box to unlock.

Steak Night
Ribeye Steak
$114.96 · ~11.5 oz · 1″ thick steak · $160/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.
2 left
Filet Mignon
$91.83 · ~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.
Sold out
Tomosankaku (Japanese Tri-Tip) Steak
$80.60 · ~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.
1 left
Ichibo Steak
$77.84 · ~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.
2 left
Zabuton (Denver) Steak
$97.15 · ~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
Rump (Top Sirloin) Steak
$77.44 · ~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.
Sold out
Chuck Eye Steak
$65.62 · ~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.
2 left
Top Round Steak
$98.04 · ~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.
5 left
NY Strip Steak
$183.28 · ~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
Sankaku-bara Steak (Chuck Flap)
$64.04 · ~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.
9 left
Sirloin Tip Steak
$118.06 · ~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
Boneless Short Rib Steak
$64.08 · ~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.
15 left
Kaburi (Rib Cap) Steak
$76.45 · ~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.
5 left
Grill / Yakiniku
Tenderloin Tips (Yakiniku/Skewer)
$83.72 · ~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
Short Rib Karubi (Yakiniku Slice)
$72.47 · ~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.
2 left
Sankaku-bara Karubi (Yakiniku Slice)
$72.08 · ~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.
4 left
Plate Karubi (Yakiniku Slice)
$33.68 · ~8.4 oz · ¼″ slices, cut to 1½″ × 2″ · $64/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
Clod Yakiniku Slice
$33.90 · ~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.
11 left
Roasts
Top Round Roast
$125.40 · ~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.
1 left

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

Kurodake Medley(黒岳)

What's inside4 cuts · 2.7 lb total

Carcass grading

Takemitsu-chan's NY Strips

Takeda Farm's Wagyu

Raised with love

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