Kitayama Farms raises Wagyu cattle in Bukidnon, producing the best quality beef available locally with unparalleled flavour and marbling.
Steaks are approximately 1 inch in thickness minimum Grade 4 marbling and individually vacuum sealed.
To prepare the steak, defrost for 12-18 hrs in the refrigerator and then proceed to cook! If you're doing this for the first time, it's a good idea to brush up on some tips to cook steak. Our favorite method is the reverse sear, and you can learn more about that from this video!
Finally! Good, tender beef produced locally. Personally, I would prefer a leaner cut, i.e., lessening the fat surrounding the meat as it is sufficiently marbled.
Enjoyed your great products. Many thanks! Keep up the great supply!