"Consume by" date is at least 7 days from date of dispatch. 

🥩 Tender Tenderloin Meets Buttery Strip on the Bone! Experience the Rarest American-Style Steak Cut in Japanese Wagyu!

Fresh Never-Frozen Chilled Meat Raised on Antibiotic-Free Feed. A Massive 1.1kg Centerpiece Sourced via Costco.

Western-style bone-in T-bone and porterhouse steaks are virtually impossible to find in Japanese supermarkets, where butchers focus almost exclusively on boneless slicing cuts. Indulge in the best of both worlds with the Domestic Kuroge Wagyu A4 T-Bone Steak, a rare cut sourced fresh from butcher counters via Costco.

Weighing in at roughly 1.1kg, this thick-cut centerpiece delivers two distinct cuts anchored by the classic central T-shaped bone: a generous portion of melt-in-your-mouth tenderloin (filet mignon) on one side, and an intensely rich, beautifully marbled strip loin (New York strip) on the other. Sourced from pristine domestic black cattle fed on antibiotic-free, food-grade grain, this beef is graded A4—delivering lush marbling without overpowering the clean beef flavor. Shipped 100% fresh and chilled in heavy vacuum packaging (never frozen), it arrives with zero moisture drip, locking in rich juices and delicate aromatics.

💡 Why Steak Lovers & Expats Choose This Rare Cut

Two World-Class Steaks in One Cut: Taste the buttery tenderness of Wagyu filet side-by-side with the beefy richness of strip loin.

100% Fresh & Never Frozen: Maintaining chilled circulation preserves cell structure, allowing you to achieve a crisp steakhouse crust and a rosy medium-rare interior.

Guaranteed 7+ Days Shelf Life: Vacuum-sealed to ensure at least 7 days of fresh chilled life from dispatch, giving you plenty of time to plan your weekend dinner party.

Fits Standard Cookware: Unlike long-handled tomahawks, this compact T-bone fits directly into a standard 28cm cast-iron skillet or grill tray.

📐 Specifications & Ingredients

Net Weight: Approx. 1.1kg (Variable single bone-in steak pack)

Origin: Domestic Kuroge Wagyu (Fukushima / Domestic Japan)

Cut: Bone-In T-Bone (Tenderloin & Strip Loin, A4 Grade)

Storage Condition: Keep refrigerated below 4°C, or freeze immediately if storing long-term.

Ingredients: 100% Japanese Black Wagyu Beef.

🍳 Chef's Cooking Hacks: Pan-Basting & Managing Heat Zones

Because the leaner tenderloin side cooks faster than the fattier strip loin, temperature management is key.

The Cast-Iron Butter Baste (Recommended!)

1. Bring to Room Temperature: Rest the vacuum-sealed steak on your counter for 60 minutes before cooking so the core loses its chill.

2. Hard Sear: Season liberally with coarse sea salt and cracked black pepper. Sear in a screaming-hot cast-iron skillet with a splash of high-smoke-point oil for 2 minutes per side until deeply browned.

3. Targeted Heat: Position the skillet so the thicker strip loin sits over the hottest part of your burner while keeping the delicate tenderloin on the cooler edge.

4. The Butter Bath (Arrosé): Reduce heat to medium-low, drop in two tablespoons of salted butter, smashed garlic, and fresh rosemary sprigs. Tilt the pan and continuously spoon the foaming butter over the meat and along the bone for 3 to 4 minutes.

5. Tent and Rest: Rest on a warm cutting board loosely tented with foil for 8 to 10 minutes. Slice cleanly against the grain off both sides of the bone.

❄️ Leftover Recovery: Rich Bone Broth & Wagyu Fried Rice

Simmered Wagyu Bone Stock: After carving off the steak, keep the bare T-bone. Simmer it with sliced ginger, scallions, and black peppercorn for 60 to 90 minutes to extract a silky, collagen-rich broth for homemade ramen or beef pho.

Steakhouse Garlic Rice: Dice leftover charred beef scraps and render them in a hot skillet with minced garlic, cold cooked rice, and a splash of soy sauce for a classic teppanyaki-style finish.

💬 What Real Buyers Are Saying

"An Unbelievable Find for Steak Lovers in Japan"

"I have lived in Japan for six years and almost never see real T-bones, let alone authentic Wagyu. Ordering this 1.1kg cut through Costco gave us an extraordinary anniversary dinner. The filet side was spoon-tender and the strip had incredible flavor."

"Cooks Beautifully in a Large Skillet"

"Because the bone is trimmed neatly, it actually fit into my standard heavy frying pan. The fresh chilled packaging meant zero pooling liquid in the pan, resulting in a phenomenal, crunchy sear. We boiled the T-bone the following day and made the most flavorful noodle soup."

Step away from tiny supermarket cuts and treat your table to the ultimate bone-in steak experience.

Fire up your skillet and savor the exquisite duality of this Domestic Kuroge Wagyu A4 T-Bone Steak.