Destination Wagyu added eight new items that make the catalog feel complete: fast-cooking Japanese A5 options built for real-life meals, plus Australian showpiece cuts that bring steakhouse energy at home. This mix matters because it covers the full range of how people actually cook Wagyu—quick sears, thin slicing, rich bowls, and long, rested steaks served on a board for sharing.
These additions also solve a common problem in premium beef shopping: most stores sell only the “expected” cuts. Ribeye and strip show up everywhere. A5 inside skirt for tacos, properly cut A5 stir-fry strips, and a high-quality whole Wagyu tongue from a reputable Australian region are harder to find—especially from one source with consistent standards.
Quick links to the new items
Japanese A5
Australian Wagyu
Why these seven cuts fit together
There are two clear lanes here:
Lane 1: Japanese A5 that fits real meals
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Thin-cut stir-fry strips that cook fast and still taste like A5
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Inside skirt with the kind of flavor that works in tacos without heavy marinades
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Petite filet for a smaller-format luxury plate
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Kobe Wine ribeye for a classic “main event” A5 experience
Lane 2: Australian Wagyu built for depth and drama
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Whole beef tongue that turns into multiple meals (tacos, yakiniku-style slices, quick sears)
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Short rib tomahawk that eats rich and looks like a centerpiece
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Full blood bone-in ribeye that brings big ribeye flavor plus a bone-forward presentation
Together, they cover weeknights, hosting, and special occasions without forcing everything into the same “steak-only” format.
The new Japanese A5 cuts
Japanese A5 Inside Skirt Steak (Kagoshima): the taco cut that almost never shows up retail
Inside skirt has a reputation in normal beef for one reason: flavor. It cooks fast, takes a hard sear, and stays bold even when sliced thin. In Japanese A5 form, inside skirt becomes something rarer—because the cut itself already carries intensity, and the A5 marbling adds a clean, buttery finish that doesn’t need cover-up sauces.
This is the cut that turns taco night into something memorable without needing complicated prep. A simple sear, a short rest, and a thin slice across the grain is enough.
Product link: Japanese A5 Wagyu Inside Skirt Steak (Kagoshima)
Best uses
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Tacos (simple onion/cilantro + lime works)
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Rice bowls with scallion and a light soy-based sauce
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Hot sear + thin slice served alongside grilled vegetables
Cooking notes
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High heat, short cook time
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Rest before slicing
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Slice thin across the grain for tenderness
Japanese A5 Wagyu Stir Fry (Kagoshima): A5 built for weeknights
A5 gets treated like a ceremonial steak in most kitchens. Stir-fry strips change that. The value of A5 stir-fry is not novelty—it’s practicality. Thin slices cook in seconds, and the rendered fat becomes part of the dish, coating rice or noodles the way great broth coats ramen.
The result is a meal that tastes expensive without needing a thick steak or long cook.
Product link: Japanese A5 Wagyu Stir Fry (Kagoshima)
Best uses
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Fried rice
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Lo mein / yakisoba-style noodles
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Quick lettuce wraps
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Simple Wagyu bowl over rice with pickled onion
Cooking notes
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Cook in small batches to avoid steaming
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Add Wagyu late, after vegetables and aromatics
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Pull from heat as soon as the fat starts to gloss the surface
Japanese A5 Wagyu Miyazaki Petite Filet Steak: small-format luxury
Filet is the tenderness benchmark. Petite filet keeps that texture, but in a smaller portion that feels made for a composed plate. In A5 form, petite filet is about clean richness and softness, with very little chew.
This cut works well as a multi-course experience: sliced and plated, not eaten like a giant steak.
Product link: Japanese A5 Wagyu Miyazaki Petite Filet Steak
Best uses
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Date-night plate with a simple side
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Sliced “steak course” for two
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Light finish: flaky salt, tiny amount of citrus or ponzu-style acidity
Cooking notes
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Short sear, controlled heat
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Rest, then slice
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Avoid heavy sauces; A5 needs restraint
Japanese A5 Wagyu Kobe Wine Ribeye Steak: the main event ribeye with a story
Ribeye is the universal favorite because it balances fat, beef flavor, and texture. Japanese A5 ribeye takes that balance into a richer lane. Kobe Wine adds another layer of interest for people who like provenance and a repeatable dinner-table story.
This is the cut made for a board presentation: rested, sliced, finished with salt, and served as shared bites rather than a single giant portion on one plate.
Product link: Japanese A5 Wagyu Kobe Wine Ribeye Steak
Best uses
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Board-sliced ribeye for sharing
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Simple steak course with minimal sides
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Thin slices served with rice and a light dipping sauce
Cooking notes
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High heat, short time
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Rest well
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Slice and serve in smaller bites
The new Australian Wagyu cuts
Australian Wagyu Beef Tongue: a chef-style cut that turns into multiple meals
Beef tongue is one of the most satisfying cuts in the whole animal when cooked correctly. The texture can go silky and tender, then crisp at the edges after searing. That contrast is the magic.
Wagyu tongue adds richness, but the bigger win is versatility. A whole tongue becomes multiple meals: tacos, thin slices grilled quickly, or thicker slices finished in a pan.
Product link: Australian Wagyu Beef Tongue
Best uses
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Tacos de lengua
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Thin sliced, quick-grilled (yakiniku-inspired)
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Pan-seared slices with a simple soy/ginger glaze
Cooking notes (simple two-stage approach)
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Cook gently until tender (simmer or sous vide style approach).
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Peel, chill, slice, then sear fast for crisp edges.
Australian Wagyu Short Rib Tomahawk: the centerpiece cut with deep flavor
Short rib has a different kind of richness than ribeye. It brings depth and that “short rib” intensity that tastes like a steakhouse braise, even when cooked as a steak format. The tomahawk presentation adds drama: a long bone, thick cut, and board-ready slices.
This is the hosting cut in the group.
Product link: Australian Wagyu Short Rib Tomahawk
Best uses
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Centerpiece steak for sharing
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Thick slices served with a bright side (salad, lemon, pickled elements)
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Steak night that leans bold instead of delicate
Cooking notes
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Give the fat time to render
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Finish with a strong sear for crust
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Rest longer than a thin steak
Australian Wagyu Full Blood Bone-In Ribeye Steak: steakhouse energy, Australian power
Bone-in ribeye brings presentation and flavor. The bone helps keep the cook even, and it looks right on a board. Full blood positioning matters for people who care about lineage and consistency.
This cut is for classic ribeye lovers who want a bigger, more dramatic version of the experience.
Product link: Australian Wagyu Full Blood Bone-In Ribeye Steak
Best uses
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Board presentation, sliced for sharing
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Traditional steak night with minimal extras
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Pair with grilled vegetables and a simple finishing salt
Cooking notes
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Use a two-step cook (gentler heat first, sear at the end)
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Manage flare-ups if grilling
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Rest, then slice off the bone and portion cleanly
A simple way to use these cuts across a month of meals
This set of items supports a realistic rotation:
Weeknight fast meals
Small-format luxury plate
Main-event steak nights
Project cook that pays off for days
Hosting centerpiece
American Wagyu 6" Split Bone Marrow: the add-on that completes a steak night
Destination Wagyu added an American Wagyu bone marrow option that works as a starter, a steak finisher, or a burger upgrade. It comes as two 6" split bones with a rich, spoonable center once roasted, and it pairs naturally with the rest of the new lineup—especially ribeye, tomahawk-style cuts, and skirt tacos.
Product link: American Wagyu | 6" Split Bone Marrow
What it is
American Wagyu bone marrow sourced from Masami Ranch, portioned as two split bones (about 6" each). The marrow roasts into a soft center with a deep beef finish that works well with toasted bread, steaks, or burgers.
Best ways to serve it
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Roasted marrow + toast: roast, scoop, spread on toasted bread, finish with flaky salt.
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Steakhouse board add-on: serve alongside sliced ribeye or tomahawk-style cuts as a rich bite between slices.
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Burger finish: spoon a little marrow over a seared Wagyu burger patty right before serving.
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Taco upgrade: add a small smear to tortillas before filling with seared steak (especially skirt).
Simple cooking method (roast)
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Roast cut-side up until the marrow turns glossy and soft.
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Finish with salt. Add chopped herbs or a squeeze of lemon if serving with rich steaks.
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Serve hot with toast, grilled bread, or alongside sliced steak.
