Washugyu - best of both beef worlds

It’s the latest, juiciest and meatiest ingredient to hit the gourmet market, and it’s popping up in menus of ZAGAT and Michelin-rated restaurants all over North America. From the infamous NOBU chains, Megu of L.A. to the Gramercy Tavern in NYC, the marbled Washugyu (sometimes also called, Wagyu) is the ultimate foogasm for a beef connoisseur. A cross between Japanese Kuroge Wagyu and US’s prime Black Angus raised in Oregon, this ‘interacial’ cow mix causing quite beef-buzz amongst celebrity chefs, and graded Super Prime by USDA.

WHAT’S THE BEEF?
There are two important factors that make this delicious meat what it is. . .
1. Genetics - consists of a 50/50 combo of the Japanese “Tajima” wagyu and the finest Black Angus.
2. Feeding Program - cattle is taken care of by the ‘Japanese Feeding technique’ - all natural grains and grasses. . . in a completely stress-free environment (hmmmmm I wonder if they make them drink beer like the Kobe beef…?)

WASHUGYU BUTCHER SHOP IN NEW YORK - 57 Great Jones St. (between Lafayette St & Bowery) New York, NY 10012 (212) 260-2333

WASHUGYU PRICING

Rib Eye
8 oz. - $49.99
6 oz. - $39.99

NY Striploin
6 oz. x 2 - $42.99

Tenderloin
6 oz. x 2 - $49.99

Loin Sukiyaki
8 oz. x 2 - $39.99

Loin Shabu Shabu
8 oz. x 2 - $39.99

Tokujyo Yakiniku
16 oz. x 2 - $89.99

Jyo Yakiniku
16 oz. x 2 - $69.99

Yakiniku
16 oz. x 2 - $39.99

Ground Beef
16 oz. - $7.99

Kiriotoshi
16 oz. $16.99