- 200g – Thickness: Approx. 6-8 mm. Suitable for yakiniku
- 300g – Thickness: Approx. 10-15 mm. Suitable for steaks
- 500g – Thickness: Approx. 18-25 mm. The best for steaks
The roots of Toriyama Farm goes back to 1948 when Fukuichiro Toriyama started working as a livestock dealer who would buy beef cattle from farmers and sell them. Then in 1960 he established the meat processing and distribution company Toriyama Chikusan Shokuhin with his sons. In 1976 the family established Toriyama Farm.
A4 Wagyu has slightly less fat and is not as overwhelmingly rich as A5 Wagyu. It still has the unique melts-in-your-mouth and the umami qualities which are unique to Japanese Wagyu in general, but carries a more beefy flavour profile and you can eat more of it in one sitting.
Simply put, for most people, it’s simply more enjoyable.
200g, 300g, 500g