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20% off Japanese Wagyu

May 16-19

Available in a variety of cuts, Zupan’s Markets is proud to carry authentic A5 Japanese Wagyu Beef during our Kanpai! Japan celebration.

One of the most famous types of beef, Wagyu, which literally means Japanese cattle, is known throughout the world for its intense marbling, rich flavor, and supreme tenderness. At Zupan’s Markets we love Snake River Farms American Wagyu, but there is something extra special about pure authentic Wagyu from Japan.

After decades of crossbreeding Japanese cattle with foreign cattle, four major cattle breeds were determined superior and became the predominant Wagyu breeds into the 20th century. These four breeds – Kuroge (Black), Aakage (Brown), Nihon Tankaku (Shorthorn) and Mukaku (Polled) – are the ones we consider Wagyu today. The Kuroge cattle is the breed most often used to produce highly marbled Wagyu beef and the one we are featuring at Zupan’s Markets.

Unlike our United States meat grading system of Prime and Choice, Wagyu beef is graded from A3 to A5, with A5 being the top of the line. However within that grade is also a BMS score, which is a further measurement of fat content and marbling. An A5 BMS 12 steak is nearly white with fat. At Zupan’s we are featuring A5 BMS 9-11 steaks. Each authentic Japanese Wagyu steak comes with a certificate identifying the cow from which it came from, including the cow’s unique nose print which demonstrates the dedication of care and quality of this meat.

In 1997, Japanese officials declared Wagyu cattle a “national treasure” and, in order to protect this status, enacted an export ban on live Wagyu cattle. This has helped keep authentic Japanese Wagyu exclusive to Japan, but since the Wagyu bloodline was already introduced in the U.S. in 1976, American Wagyu beef – Wagyu crossed with American breed cattle – had already been created and continues to gain popularity.

Though the Japanese closely guard Wagyu and want to keep it bred exclusively in Japan, they have loosened regulations on export of the beef itself. Nowadays, authentic Japanese Wagyu beef can be shipped throughout the world. Our Wagyu is shipped fresh to us from the Miyazaki Prefecture located in southeastern Kyushu Island.

Featured Cuts

  • New York Striploin
  • This highly desired cut of beef known for its tenderness, flavor, and versatility. This luscious cut comes from the short loin of a cow, a region just behind the rib and towards the rear end of the animal.

  • Rib Cap
  • Often referred to as the crown jewel of the ribeye, the rib cap is a small, crescent-shaped muscle that sits on top of the ribeye. This cut is known for being very tender and is considered to be one of the best cuts of meat.

  • Zabuton
  • The name “Zabuton” comes from the Japanese word for “cushion” or “pillow,” which refers to the cut’s tender and flavorful qualities and possibly how its often served, in small square cubes. Also known as a Denver, the Zabuton is cut from the chuck, specifically from the shoulder blade of the cow.

    Wagyu Cooking Tips:

    Salt your steak: Give your Wagyu a good seasoning with kosher salt and put it back in the fridge for at least an hour – up to overnight. Doing it in advance will deepen the flavor and create a better sear.
    Keep it cold: Unlike other meats, we recommend cooking A5 Wagyu cold to retain as much of that fat within the meat.
    Cook it hot: The hotter the surface, the less we’ll overcook the steak. Place your cast iron pan in the oven and heat to 425°F, then move onto stove and turn the heat to medium-high.
    Flip often: This will prevent overcooking and create a good crust.
    Let them rest. After cooking, allow the meat to rest for 5 minutes before serving.

    Join Us

    Wagyu & Sake Dinner

    May 23 | Cellar Z, Burnside

    Join us for an unparalleled dining experience of authentic Japanese A5 Wagyu paired with a selection of sakés chosen by saké samuri Marcus Pakiser.

    Buy Tickets

    Sale valid May 16-19, 2024. While supplies last.