Bushu Samurai Beef | Saitama | A5 BMS 11 | Striploin

Saitama Prefecture of Japan, home of well-preserved Edo-era structures and Buddhist temples. Amidst the lush mountains and rock formations lies the family-owned Hasegawa Farm, a fourth-generation private producer of Bushū wagyu, which is commonly referred to as Bushu-Gyu or “Samurai Beef.”

The cattle of the Hasegawa Farm - which are bred from black wagyu - enjoy impeccable cleanliness during the humid season - earning the highest recognition from the Japan Ministry of Agriculture - enjoying a diet of sake lees, beer pulp, apple peels, pineapple chips mixed with rice bran, and abundant access to mineral-rich spring water

All of this means umami rich, fragrant beef with notes of fresh pressed olive oil. It simply cannot be replicated anywhere else. With only 350 head going to market a year, its no wonder Samurai Beef is almost unheard of, and it'll give Kobe beef a run for its money at a fraction of the price.