What is Wagyu?
Wagyu (pronounced “wag-you”) refers to a unique breed of cattle native to Japan, prized for its exceptional marbling, tenderness, and flavour. The word itself translates directly to “Japanese beef” — with “wa” meaning Japanese and “gyu” meaning cow or beef.
Wagyu cattle have been carefully bred and protected for generations by Japanese farmers, who consider them a national treasure. Their genetics are strictly preserved to maintain purity and quality. The three most renowned breeding lines are:
- Tajima – Hyogo Prefecture
- Itozakura – Shimane Prefecture
- Kedaka – Tottori Prefecture
What sets Wagyu apart is its fine marbling — delicate webs of intramuscular fat that melt into the meat during cooking. This fat, primarily monounsaturated, gives Wagyu its signature melt-in-the-mouth tenderness, rich flavour, and luxurious texture.
Raising and Feeding Practices
Wagyu cattle are raised with exceptional care from birth — each stage of their life is designed to maximise marbling, flavour, and texture.
- Birth to Weaning (0–6 months): Calves are born into clean, low-stress environments and remain with their mothers, suckling milk naturally.
- Grass Phase (6–12 months): After weaning, they graze on nutrient-rich pastures to build strong muscle and bone.
- Grain Feeding (300–600+ days): From ~12 months onward, cattle are grain-fed to encourage even, slow intramuscular fat deposition — creating signature marbling.
- Animal Welfare: Throughout all stages, cattle are managed with care, comfort, and low stress — which directly impacts the final texture and flavour.
Wagyu Grading Explained
Japanese Grading System
In Japan, Wagyu is graded on two key factors:
- Yield Grade (A–C): How much usable meat is produced
- Quality Grade (1–5): Assesses marbling, colour, texture, and fat quality
The highest grade, A5 Wagyu, signifies top-tier quality with abundant marbling.
Australian Grading System
Australia uses the AUS-MEAT marbling scale:
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Marbling Score (MS): Ranges from 0 (no marbling) to 9+ (exceptionally high marbling)
Genetics: Fullblood vs. F1–F4 Wagyu
Wagyu cattle are categorised by their percentage of Wagyu lineage:
- F1 (50%) – Fullblood Wagyu x Angus or other breed
- F2 (75%) – F1 x Fullblood
- F3 (87.5%) – F2 x Fullblood
- F4 (93.75%) – Purebred
- Fullblood (100%) – No crossbreeding; lineage traceable to Japanese herd.
Why Is Wagyu So Expensive?
- Superior Genetics: Maintaining clean Wagyu lines takes decades
- Extended Grain Feeding: Up to 600 days of feed tailored to marbling
- Labour & Land Intensive: Cattle are closely managed in premium environments
- Scarcity: Especially for fullblood Wagyu, supply is limited globally
What is Kobe Beef?
Kobe is a city in the Hyogo Prefecture of Japan, internationally famous for producing some of the finest Wagyu beef in the world.
Kobe Beef is made exclusively from Tajima-line Wagyu cattle raised in Hyogo Prefecture. Only Wagyu that meets the strictest quality standards — including high marbling scores, yield, and texture — can be certified and sold under the Kobe Beef brand.
- Authentic Kobe Beef must come from Hyogo Prefecture.
- Only a small percentage of Wagyu raised there meets the Kobe certification criteria.
- The brand is not currently protected globally, so the name "Kobe" is often misused to market unrelated Wagyu beef.
Just as terms like Brie or Camembert are used outside their original regions, “Kobe” is sometimes applied loosely — but true Kobe Beef is rare, regulated, and region-specific.
Showcasing Our Wagyu Brands -
Blackmore, Stone Axe, and W Black 
Blackmore Wagyu – The Pioneer of Australian Fullblood
Region: Alexandra, Victoria
Blackmore Wagyu is a family-owned farm led by David Blackmore, widely regarded as a pioneer of fullblood Wagyu in Australia. The farm manages every stage from breeding to marketing. Cattle are grain-fed for over 600 days with a focus on animal welfare and sustainability.
- Flavour Profile: Rich, buttery, with a unique caramel-like finish
- No Added Hormones
- Served in Michelin-starred restaurants worldwide
Stone Axe Wagyu – Australia’s Most Awarded Wagyu
Region: NSW & Victoria high country
Stone Axe raises fullblood Japanese Black Wagyu across high-altitude farms — ideal for slow growth and exceptional marbling. Their cattle are grain-fed for over 400 days and raised with natural farming practices.
- Flavour Profile: Deep, savoury flavour with creamy, integrated marbling and lingering umami
- No Added Hormones
- Awards: Grand Champion (Australian Wagyu Association), Gold (World Steak Challenge)
W Black Wagyu – Exceptional Quality, Everyday Access
Region: South-Eastern Australia
W Black offers premium crossbred Wagyu (F1–F4), exclusively paired with top-quality Angus genetics. Raised without hormones and finished on high-quality grain, it delivers rich beefiness and excellent marbling — all at an accessible price.
- Flavour Profile: Juicy, bold, and well-balanced — perfect for grilling or roasting
- No Added Hormones
- Ideal for customers new to Wagyu or looking for everyday indulgence
Note: We do not sell A5 Wagyu from Japan. We proudly specialise in premium Australian Wagyu.
How to Cook Wagyu Beef at Home – Simple Tips & Recipes for a Perfect Steak or Roast
Wagyu beef is often seen as the ultimate luxury when it comes to meat—rich, buttery, and so tender it practically melts in your mouth. But here’s the truth: cooking Wagyu at home is easier than you think. Whether you're pan-searing a steak or roasting a whole cut, with a few key techniques, you can enjoy restaurant-quality results in your own kitchen.
At Butcher Box Singapore, we offer premium Wagyu steaks and roasts that are perfectly portioned, expertly trimmed, and vacuum-packed for freshness. Ready to elevate your next meal? Let’s break it down.
🥩 What Makes Wagyu Special?
Wagyu beef is known for its high marbling—the fine, web-like fat throughout the meat. This intramuscular fat delivers:
- A soft, buttery texture
- Rich umami flavour
- A juicy, tender bite, even when cooked simply
Because of this richness, a little Wagyu goes a long way. You don’t need elaborate sauces or complex recipes—just the right technique to let the beef shine.
🔥 How to Cook a Wagyu Steak – Pan-Seared Perfection
The easiest way to enjoy Wagyu steak is a simple pan sear. Here’s how:
Ingredients:
- 1 Wagyu sirloin, ribeye, or tenderloin steak (room temperature)
- Sea salt & freshly ground black pepper
- Neutral oil (e.g. canola or grapeseed)
- Optional: garlic, rosemary, or thyme for aromatics
- A knob of unsalted butter
Method:
- Let the steak sit at room temp for 30–45 minutes before cooking.
- Pat it dry with paper towels. Season both sides with just salt and pepper—Wagyu doesn’t need much.
- Heat a heavy pan (cast iron works best) until hot but not smoking.
- Add a splash of oil, then place the steak in the pan. Sear evenly on both sides until desired doneness temperature is reached.
Note: For highly marbled Wagyu (MB7+ and above), you can skip the oil — the natural intramuscular fat is more than enough for a perfect sear. - For added flavour, add butter and aromatics to the pan, tilt it slightly and spoon the melted butter over the steak.
Use a thermometer for accuracy:
- Rare: 50°C / 122°F
- Medium rare: 54°C / 129°F
- Medium: 57°C / 135°F
6. Rest the steak for at least 5–10 minutes before slicing.
🔥 Tip: Don’t overcook Wagyu! Its fat melts quickly and is best enjoyed medium to medium rare to appreciate its full texture and flavour.
🍖 How to Roast Wagyu – Simple, Stunning & Juicy
Got a Wagyu rump, sirloin roast, or tenderloin? Roasting is a great way to feed a group while keeping things simple.
Ingredients:
- 1 Wagyu roast (Your choice of any size)
- Salt, pepper, olive oil
- Garlic, rosemary, or whole shallots (optional)
Method:
- Preheat your oven to 160°C (320°F).
- Let the roast sit out for 45–60 minutes to reach room temperature.
- Rub with olive oil, season generously with salt & pepper.
- Sear all sides in a hot pan to develop a nice brown crust.
- Transfer to a baking tray with optional aromatics.
- Roast until internal temperature reaches: [Medium rare: 54°C / Medium: 57°C]
- Rest for 15–20 minutes before slicing thinly across the grain.
- Serve with roasted veggies, truffle mash, or a fresh chimichurri sauce.
Discover Our Premium Shabu Shabu & Yakiniku Selection: Quality, Versatility, and Incredible Flavour
Whether you're hosting a hotpot night, firing up the grill, or simply looking for a quick, satisfying meal, our Shabu Shabu and Yakiniku collection offers the perfect cuts for every occasion. At Butcher Box Singapore, we pride ourselves on curating only the highest-quality meats—sourced with care, prepared with precision, and packed with flavour.
What Is Shabu Shabu?
Shabu Shabu is a Japanese hotpot dish that features thinly sliced meat swished ("shabu-shabu" in Japanese mimics the swishing sound) through a pot of boiling broth until just cooked. The result is tender, juicy meat that's full of umami and pairs beautifully with dipping sauces like ponzu or goma (sesame).
Our selection of Shabu Shabu cuts includes premium beef, pork, chicken and lamb—each chosen for their tenderness, marbling, and clean taste. Unlike thick-cut steaks or roasts, Shabu Shabu slices are designed to cook in seconds, locking in their moisture and delivering melt-in-your-mouth texture.
Beyond Hotpot – The Versatility of Shabu Shabu Cuts
While hotpot is a traditional and beloved way to enjoy Shabu Shabu meat, these ultra-thin slices offer much more than a one-pot meal. Their quick-cooking nature makes them perfect for fast, flavourful dishes that go well beyond the hotpot.
Here are some popular and easy ways to use Shabu Shabu cuts at home:
1. Quick Beef Stir-Fry
Thinly sliced beef or pork makes for the ultimate weeknight stir-fry. Sauté with garlic, ginger, soy sauce, and your favourite vegetables for a fast and wholesome dish. The meat stays juicy and tender, and it soaks up marinades and sauces beautifully.
2. Steak Sandwiches
Shabu Shabu slices are perfect for ultra-tender steak sandwiches. Just flash-sear the beef in a hot pan, season lightly, and layer onto crusty bread with mustard, caramelised onions, or melted cheese. The thin cut guarantees a melt-in-your-mouth bite in every sandwich — no knife required.
3. Japanese Sukiyaki
Another classic Japanese dish, Sukiyaki involves simmering thin meat slices in a sweet soy-based broth along with tofu, leeks, shiitake mushrooms, and noodles. It’s a comforting one-pot dish that’s both rich in flavour and easy to prepare.
4. Beef Tataki
Feeling fancy? Lightly sear our premium beef slices on each side for just a few seconds, then chill and slice thinly for beef tataki. Serve with a citrusy ponzu sauce, grated daikon, and chopped spring onions for a restaurant-style appetiser at home.
5. Gyu Don (Beef Bowl)
A staple in Japanese home cooking, Gyu Don is a rice bowl topped with thin beef simmered in a mix of soy sauce, mirin, and onions. It’s simple, satisfying, and packed with umami. Our Shabu Shabu beef is ideal for this dish, cooking in minutes while delivering authentic flavour.
6. Korean-Style Bulgogi
You can also use our pork or beef slices for Korean bulgogi—just marinate in a mix of soy sauce, sesame oil, sugar, garlic, and pear juice, then pan-fry for a sweet-savoury dish that pairs perfectly with rice or lettuce wraps.
Yakiniku: The Ultimate At-Home BBQ Experience
Yakiniku, meaning "grilled meat" in Japanese, is all about bringing people together over a hot grill. Our Yakiniku cuts are selected for their marbling, flavour, and grill-readiness. Whether you’re using a tabletop BBQ, a cast-iron pan, or an outdoor grill, our meats cook quickly and caramelise beautifully, delivering the ultimate BBQ experience.
Our range includes tender beef short plate, marbled ribeye slices, juicy pork collar, and more. These cuts don’t need much—just a touch of sea salt, a brush of tare sauce, or a simple garlic-soy glaze will bring out their natural richness.
Pair them with grilled vegetables, kimchi, dipping sauces, or wrap them in fresh lettuce for a well-balanced, satisfying meal.
Premium Quality You Can Taste
At Butcher Box Singapore, we believe that great meals start with great ingredients. That’s why we source only premium meat, working with trusted suppliers to ensure our cuts meet the highest standards of quality, safety, and sustainability.
Each slice in our Shabu Shabu & Yakiniku collection is:
- Expertly trimmed and prepared to ensure even cooking and perfect bite.
- Cut for tenderness and juiciness, preserving natural moisture.
- Vacuum-packed and snap frozen for freshness, delivered straight to your doorstep.
Our meats are free from unnecessary additives, and we take extra care to maintain cold-chain logistics so your order arrives in perfect condition—ready to cook and enjoy.
Why Choose Butcher Box?
We know there are many places to buy meat online, but here's what sets us apart:
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Curated Premium Selection – We don’t just sell meat—we handpick each cut with your cooking needs in mind.
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Unmatched Freshness – Our products are processed, packed, and delivered with freshness as our top priority.
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Convenience Meets Quality – Skip the supermarket and get top-tier meat delivered right to your door, chilled and ready to use.
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Trusted by Home Cooks & Chefs Alike – Whether you’re preparing a quick lunch or an elaborate dinner, our meat delivers quality you can count on.
Ready to elevate your meals with the best Wagyu Steaks, Wagyu Roast, Shabu Shabu and Yakiniku Cuts in Singapore? Browse our full selections of wagyu here and discover how easy it is to create restaurant-quality dishes right in your own kitchen.
Whether you're craving a steaming hotpot, sizzling BBQ, or a quick stir-fry, our premium meats are here to transform your next meal into something truly special.
Buy Premium Australian Wagyu in Singapore – With Island wide Delivery
Looking to buy Wagyu in Singapore? Butcher Box offers expertly butchered, premium Australian Wagyu cuts — perfect for BBQs, dinner parties, or a home-cooked steak night. Prefer to stay in? We provide fresh, chilled Wagyu delivery across Singapore, with next-day, island wide service.
Shop Now and Taste the Butcher Box Singapore Difference.