A5 Makoto (End + Fat Set)

Our retail steaks are heavily trimmed and are one of the most expensive ways to cut wagyu. Any part of the loin that doesn't meet the criteria for our pretty-looking retail cuts gets put into three trim specs.

1. A5 Steak Ends with mostly beef (more expensive). Ideal for beef tartare, sushi, kbbq, yakiniku, and more.

2. A5 Beef Fat with mostly fat. Reduce the fat into A5 beef tallow, a popular butter alternative. Add a luxurious mouthfeel to other steaks, seafood, pasta, and more.

3. A5 Trim = steal ends + beef fat mixed into one.