F1 WAGYU HYBRID

Sakura is becoming a rare standout in the wagyu industry, crafting some of the finest marbled beef in America. reserve stands as their highest grade, produced in limited quantities that are not commonly found.

This ribeye presents a harmonious blend, merging the renowned marbling and richness of Japanese wagyu with the robust meatiness of domestic cattle — an ideal choice for those seeking a middle ground between texture and flavor.

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HIGHLIGHTS

(1) frozen ribeye steak, about 16oz and 1" thick

• Serving Size: about 2 people

• Texture: Fatty, a harmonious balance between buttery mouthfeel and meatiness

• Flavor: well-balanced with moderate beefy taste

• Easy Cooking: use the same cooking techniques as those for USDA prime steaks, pan-fry or grill to medium-rare. detailed cooking instructions below.

• Brand/Farm: Sakura Wagyu

• Grade: Reserve, Signature, Classic, Market (ranked from highest to lowest)

• Type: F1 Wagyu Cross

• Origin: Ohio, America

SHIPPING, DELIVERY, & THAWING

Available for nationwide overnight shipping & Bay Area delivery - click here for our rates, minimum order requirements, & more details

• Cut, vacuum-sealed, and handled in a USDA-approved facility

• Ships frozen with ice packs and temperature control. Thawing is natural during transit.

• Thawing and detailed cooking instructions are at the bottom of the page. Please follow safe-handling instructions.

• Refrigerate in the coolest part of your fridge if you intend to enjoy your beef within 48 hours.

• Freeze if you plan on eating on a future date - we recommend consuming within 1 month for freshness. Thaw in the coldest part of your refrigerator 24 hours before cooking.

SAKURA WAGYU FARMS

Sakura Wagyu Farms

Most of the Wagyu produced in the United States falls into the category of F1 Wagyu, which is a hybrid breed resulting from the crossbreeding of fullblood Japanese Wagyu and another cattle breed, often Angus. This blend combines the renowned marbling and richness of Japanese Wagyu with the robust meatiness of Angus cattle.

The inception of Sakura Wagyu took place in 2017 through a collaborative effort of a dynamic superteam, bringing together family farmers and Wagyu specialists. Crafting exceptionally marbled beef requires a combination of superior genetics, careful animal husbandry, and expertly curated feeding techniques—a tradition honed over time by the Japanese through continuous improvement.

Sakura Wagyu embodies this harmonious fusion of essential elements and is emerging as a rare gem in the industry, producing some of the finest marbled beef in America.

Visit the Sakura website for more information by clicking here.

fullblood vs HYBRID wagyu

FULLBLOOD VS CROSSED WAGYU
Wagyu translates to "Japanese Cow." Most Wagyu we consume is from the Japanese Black (Kuroge Washu) breed. By law, wagyu in Japan are Fullblood (100% wagyu genetics) with no cross-breeding.

Fullblood Wagyu are genetically unique to have the highest intramuscular fat (marbling) and have a low melting point of ~ 78°F, resulting in the famous melt-in-your-mouth experience.

Japan used to export live Fullblood Wagyu to the world. In 1997, though, Japan declared the Wagyu breed a living national treasure and banned exports. Today, there is a small amount of Fullblood Wagyu outside of Japan.

CROSSED WAGYU GENETICS
- higher F numbers = more wagyu DNA
- most are F1 and F4 are the rarest
Farmers achieve genetic variations by crossing Wagyu with Angus. Higher percentages of Wagyu genetics lead to higher F numbers and more Wagyu characteristics in the beef. Most Wagyu in the U.S. & Australia are F1 Crosses (50% wagyu).

WAGYU DIET INFLUENCES BEEF FLAVOR
- Grain Diet: mild beef flavor
- Grain & Grass Diet: medium beefiness
- Grass Diet: strong beef flavor
Many Australian Wagyu farms allow their cattle to graze on grass, creating a deeper beef flavor profile similar to dry-aged meats. Most American Wagyu farms follow Japanese-style grain feeding, producing a milder flavor profile.

MARBLING & TEXTURES
Crossing wagyu is a hard science, and there's a wide variance in quality from different farms. Marble scores range from USDA choice to slightly leaner than A5. We scour the world to find the best quality of wagyu in each category.

Generally, Australian Wagyu programs typically marble out better than American Wagyu, but some exceptions exist. Beef marble scores (BMS) measure the amount of intramuscular fat. Higher BMS scores are fattier, and lower BMS scores are more balanced in steak texture. The highest BMS scores will be slightly leaner than the melt-in-your-mouth A5 Japanese Wagyu.

WAGYU BRANDS
Like wine, each brand/region of Wagyu will be distinct from the others. Farms will differ in genetics, animal husbandry, environment, and diet. Learn the differences by tasting wagyu from different farms across the world.

Cooking

Method: Pan-Sear or Grill

Wagyu is easier to cook than USDA Prime because prime steaks dry out past medium rare. Wagyu fat naturally cooks the steak in its fat and keeps the steak buttery. The higher the marbling score, the easier it is to cook since the steak will be tender at more doneness levels. Wagyu fat naturally cooks the steak in its fat and keeps the steak buttery.

This cut has one of the highest marbling scores, meaning the steak will still be delicious rare, medium rare, or medium. Use the same cooking methods as USDA prime and aim for medium-rare.

THAWING, PREP, & COOKING TIPS

Prep
• Safely thaw your frozen steaks in the refrigerator 24 hours before cooking.
• Allow the steaks to come up to room temperature right before cooking.
• Follow safe handling instructions when preparing food.

Seasoning
• Add a light coat of salt before cooking.
• Optional: base with butter and garlic.
• Best: if you have A5 wagyu, brush the leftover fat in the pan after cooking over your other steaks for a velvety mouthfeel.

Ideal Serving Temperature
• Medium-rare | 130°-135° after resting

Tips
• Steaks will continue to cook as you take them off the heat.
• You can always re-cook the steak in the pan if it's too rare after cutting.
• Rest your steaks for 10-15 minutes after cooking, so the juices don't flow out while cutting.

COOKING VIDEO #1

COOKING VIDEO #2

Steak Doneness Hack

Learn how to tell if a steak is done cooking with the finger test in the video above.