Japanese A5 Wagyu | Ground Beef Weight:80 oz crescent-shaped muscle sitting just above

crescent-shaped muscle sitting just above the rump

This is Australian Wagyu — which means it's built on the same Fullblood Tajima and Tottori genetics as Japanese Wagyu

which research links to reduced oxidative stress in the animal and

Ground beef is usually an afterthought — a way to use up trim

that structure becomes a delivery system for fat that melts at lower temperatures than standard beef

Japanese A5 Wagyu | Ground Beef Weight:80 oz crescent-shaped muscle sitting just aboveGround beef is usually an afterthought a way to use up trim. A5 Wagyu ground beef is the opposite of that. This is intentional, purposeful grinding of Japanese A5 Wagyu at a 75 25 lean to fat ratio, which means you're getting that legendary intramuscular fat distributed through every single bite rather than locked inside a steak. One pound, sourced from Japan, imported by Capital Meat Imports. The fat in A5 Wagyu melts at a lower temperature than