The Grandmaster program is exceptional because it uses only Certified Akaushi Beef, approximately 2 years old.
Certified Akaushi Cattle develop an amazing flavor and tenderness after grass-feeding the first half of their lives and then switching to grain fed.
Our meats undergo a wet-aged process for over 30 days, which notably evolves the flavor of the final product.
Our wet aging process happens at refrigerated temperatures, in a vacuum-sealed bag. No oxygen is in the bag for the aging period. The beef ages in its natural juices.
Originally from the prefecture of Kumamoto, south of Japan, Akaushi is one of the four Japanese breeds that make up the Wagyu cattle. Akaushi is a separate and distinct breed from the rest of Japanese cattle because there are no similarities in genotype, unique genes: or phenotype, the observable characteristics, between them. One example, Akaushi generates its marbling by eating grass on the fields naturally, where the other Wagyu get is marbling by receiving grain feed on their stables.