JAPAN
A5 WAGYU
A5 Wagyu is the rarest, most decadent and most luxury beef experience. Japanese cattle are fed a strict diet, massaged with professional therapists and exposed to relaxing music since birth to ensure a rich and tender cut of beef with the most abundant marbling among any breeds. Beefy, buttery and rich. Japanese A5 Wagyu cuts at HOLU include:
• Ribeye
• NY Strip
• Filet Mignon
UNITED STATES
USDA BLACK ANGUS (PRIME)
This is the highest Angus beef grade and is the best quality beef breed in U.S, which accounts for 5% of American beef production. Prime has the most intramuscular fat, making it tender and juicy with a rich, beefy flavor. HOLU dry ages the USDA Prime Beef in-house to amplify its tenderness and flavor. USDA Prime Angus cuts at HOLU include:
• Ribeye (45-day dry-aged )
• NY Strip (45-day dry-aged )
• HOLU Steak – spinalis steak/top ribeye cap (45-day dry-aged)
• Short Rib
AMERICAN DOMESTIC WAGYU (GOLD LABEL)
This unique variety is a crossbreed between American beef cattle and Japanese Wagyu, which delivers the best attributes from both worlds. It affords a perfect balance of Angus’s beefy flavor with the buttery tenderness only found in Japanese wagyu. American Domestic Wagyu cuts at HOLU include:
• Skirt Steak
• Flat Iron Steak
• Hanger Steak
australia
M8-M12 WAGYU
HOLU sources all of its Australian wagyu from a single farm. The cattle are typically raised for longer periods than other breeds in a cold environment, allowing for the development of more intramuscular fat. 100% Japanese wagyu cows sire northern Australian Mitchell female cattle, resulting in both leanness and the characteristic marbling found in wagyu beef, providing a unique flavor and texture experience. Australian Wagyu cuts at HOLU include:
• Zabuton/Denver Steak – shoulder/chuck primal
• Culotte – top sirloin cap
• Filet Mignon