Best Places to Buy Wagyu Beef

Holy Grail Steak Company started out as the only authorized seller of authentic Japanese Kobe beef in the United States. The company has forged relationships with farms across Japan (as well as the U.S.) to sell A5 grade Japanese wagyu, the highest possible Japanese government rating for beef. Only 1% of beef raised in Japan qualifies as A5.

Its extensive selection of beef includes rare finds like the super exclusive Maezawa beef from Ogata Farms, which has an impressive A5 rating and what is known as BMS 12 fat marbling— the intramuscular fat is at least 56.3%, which results in sublimely tender cuts of beef. The company also offers other Japanese and American wagyu, along with premium non-wagyu beef, pork, and New Zealand salmon. Beef is sold in individual cuts, as well as in packaged steak flights and subscription boxes. All Holy Grail’s beef is raised without hormones or antibiotics, with an emphasis on sustainable pasturing and humane living conditions.

Crowd Cow makes it easy for you to order Japanese and American wagyu as well as other meats, and turn your custom order into an ongoing subscription box. Crowd Cow works with four different Japanese wagyu farms and several American wagyu farms to ensure customers have a variety to choose from. In addition to wagyu, Crowd Cow has a wide range of other meats, including grass-fed and pasture-raised beef, chicken, pork, lamb, and seafood. The company even offers sides and desserts as add-on items.

Once you’ve selected your items, you have the option to either turn your order into a recurring subscription or keep it as a one-time purchase. Subscriptions grant you a 5% discount. Any order over $149 gets free shipping. There are often promotions that allow you to receive a free item if you buy a certain item or spend a certain amount.

Rastelli’s started as a family business butcher shop in 1976 but has since expanded into an online business with a network of farms and partners across the globe. But even with the expansion of the business, the Rastelli’s family has strived to run their business like a small family shop, working and sourcing their meat from family farms and fisheries that have been owned for generations. Rastelli’s sells beef, poultry, seafood, pork, and lamb, all delivered vacuum-sealed and flash frozen for optimum freshness.

Rastelli’s American Wagyu is the only wagyu they sell. The Wagyu cattle, raised in the Ohio valley, are direct descendants of the original Japanese bloodline that was imported to the U.S. during the 1970s. Pasture-raised until they are 16 months old, the cattle are then switched to an all-vegetarian diet of high-moisture grains, resulting in meat with the delicate texture wagyu enthusiasts have come to expect. 

Wagyu beef is definitely a luxury purchase, but Rastelli’s does offer some options. In addition to one-time orders, customers also have the option for their order to be turned into a subscription with an additional 5% off. Rastelli’s subscription model allows delivery in whatever frequency you like and can be paused or canceled at any time.

Founded during the 1920s as the Brooklyn Hotel Supply Company, the company changed to its current name in 1948 and has been a New York institution ever since. It sells to some of the top four-star restaurants and an impressive roster of chefs that includes names like Daniel Boulud, Laurent Tourendel, Eric Ripert, Tom Colicchio, and David Chang. In 2007, it opened its first online store, which allowed people across the country to purchase the same meat that celebrity chefs use in their restaurants.

DeBragga sells three types of wagyu beef: American, Australian and Japanese. The Japanese A5 grade wagyu comes from Miyazaki prefecture and has won two consecutive “Wagyu Olympics” in Japan. The Australian wagyu is a cross of Holstein and Wagyu cattle and receives a very high marbling score. The American wagyu comes from a cross of Angus and Wagyu cattle, with some of the cuts dry-aged, which is not a common practice for wagyu but creates a unique, umami-rich flavor. 

Beyond wagyu, you can purchase other meat, including dry-aged prime beef, pork, lamb, veal, poultry, sausage, and charcuterie, as well as pantry staples like specialty sea salt.

Snake River Farms is one of the top sources for American wagyu, tracing its cattle stock back to the bull Fukutsuru, a wagyu bull shipped from Japan in the early 1990s. Fukutsuru fathered and helped grow the U.S. Kobe beef industry. Along with other Japanese bulls, Snake River Farms established one of the top breeding programs in the United States; it interbred the Japanese bulls with American stock to develop the tender marbled meat that is associated with Japanese wagyu along with the meatier beef flavor that American beef is known for.

 Major chefs including Thomas Keller, Wolfgang Puck, and Hugh Acheson love their beef, with chef Wolfgang Puck declaring Snake River Farms wagyu his personal choice over Japanese wagyu. Because the farm has American roots, you’ll find classic cuts and preparations that you would normally not see with Japanese wagyu, including brisket and skirt steak. 

Cattle are initially grass-fed for the first year, then given a mix of hay, forages, and grains as well as potatoes, vitamins, and minerals. Beyond American wagyu, you can also order Kurobuta pork.

The Chicago Steak Company dates back to 1865 and offers a select choice of American and Australian wagyu. The company’s wagyu is often graded A4 and sometimes A5, depending on the cut, and offers an extra touch of luxury for those looking for something beyond the typical USDA Prime beef. Each cut of beef is individually wrapped, vacuum sealed, and individually registered with a number to guarantee quality. 

All items arrive in a black and gold gift box, flash frozen, and shipped in a reusable insulated cooler with dry ice. 

Beyond beef, the company also sells other meat including pork, chicken, sausage, ribs, and other additions like mac and cheese and bread pudding. Gift boxes are available, making them an easy choice for someone who loves quality steak.