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Kai Wagyu: Serving Premium Japanese Beef to Your Table

Wagyu beef is one of the most prized and expensive beef in the world. With Kai Wagyu, you can now enjoy this premium meat in the comfort of your home. For a hundred dollars, you can get a big A5 Wagyu steak for a hundred dollars—the best in the market—which has never really been done before unless you go to high-end restaurants.

Kai Wagyu

Last December, Kai Wagyu was launched to bring authentic Wagyu to American land for more people to appreciate and understand the hype surrounding the prestigious Japanese beef. They have a direct relationship to cattle farms in Japan and nine out of 15 USDA-approved processing plants in Japan, which ensures that their meat is authentic and of high quality. Specifically, they source their products directly from Top Farm, which is located in Saroma, Hokkaido. In addition, their beef is non-GMO, non-antibiotic, or added hormones and certified humane. To track the legitimacy of their Wagyu, every order comes with a Certificate of Authenticity with trackable cattle ID enclosed within the package, which can be monitored on the official Japanese government website.

The team prides itself on the A5 Wagyu beef they offer, which is the most exclusive and premium beef you can find anywhere in the world. A5 can range from Beef Marbling Score (BMS) of 8 to 12, with 12 being the highest. All Kai Wagyu products are guaranteed to have a BMS of 10 to 12. Moreover, they hand select every cattle based on quality rather than blind brand purchasing. These are processed and stored in their USDA-approved facility located in Los Angeles. Having this space also allows them to import and process the meat sourced from Japan, which is why they can offer wholesale options to supply hotels, restaurants, butcher shops, grocery stores, and the like, along with retail options to customers. 

Kai Wagyu is also set to open its premium butcher shop in Costa Mesa, California, offering all different types of Wagyu. Included in their selection are steak, sliced cuts, and even whole primal cuts. In addition, they will also be selling high-end Japanese knives with different types of Japanese seafood. Ultimately, it is a one-stop shop for premium Japanese food products. 

Wagyu Beef

So what is Wagyu? The direct translation of Wagyu is “Japanese cattle,” which means it is unique to and available only in Japan. Due to the intensive care and high level of fat content, Wagyu’s limited supply often sells at a high price point. Furthermore, the Japanese government strictly regulates the industry and monitors its circulation to keep up to their high standards. Even more coveted is the A5 Japanese Wagyu, which is the highest tier of marbling content Wagyu can have.

As mentioned, Wagyu beef has a reputation for its high intramuscular fat content. Successful breeding of Japanese Black cows requires Japanese farmers to create the perfect stress-free environment for their cattle and feed them an expensive, high-energy diet thrice a day. It often takes two to three years for the cattle to mature to approximately 1,500 pounds or 50% fat. Most importantly, Wagyu must be nurtured in vast pasture lands for them to freely roam around, ensuring positive well-being and the development of tense and rigid muscles. With that, it can be said that there are no shortcuts or budget cuts possible in the production of Wagyu.

If you want to take a bite to feel the respect for the cattle, to taste the intimacy of the moment, to understand the spirit of Japanese heritage, you can visit Kai Wagyu here to place your order. You can also go through their Instagram to know more about Wagyu and stay updated about their upcoming offers. For online orders, you can also enjoy free FedEx Overnight Shipping with purchases over $198. 


Ulyses Osuna has made his own unique advances to traditional PR-marketing activities to help his public relations endeavors succeed. He is one of six founders to be featured in an Inc Magazine article on "Millennials with a Thriving Business" and has also been featured in the Huffington Post as a 19-Year-Old dominating the PR space.

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