30LB Kobe Wine Beef Striploin

Kobe Wine Beef Striploin – Japanese A5 Wagyu with a Bold, Bordeaux-Inspired Finish

The Kobe Wine Beef Striploin is a stunning expression of Hyōgo Prefecture’s deep-rooted Wagyu tradition, elevated with an innovative twist. Raised from 100% Tajima-Gyu cattle—the same genetic lineage as certified Kobe beef—these animals are finished on a diet enriched with the byproducts of Kobe’s famed local wine production, including fermented grape pomace and wine lees.

Graded A5 with a BMS of 10–12, the striploin delivers the silky tenderness and visual marbling expected of elite Japanese Wagyu, but with a distinctively deep, earthy flavor and a refined sweetness imparted by the wine-fed finish. It’s the perfect cut for chefs seeking balance, structure, and storytelling on the plate—ideal for steakhouses, tasting menus, and luxury dining concepts.

Why Kobe Wine Beef Striploin Belongs on Your Menu

🍷 Wine-Finished Feeding Program – Fermented grape byproducts enhance flavor complexity and raise oleic acid levels, creating a smoother, more aromatic fat.
🔥 A5 Grade, BMS 10–12 – Delivers the signature melt-in-your-mouth Wagyu texture with beautiful, snowflake marbling.
🇯🇵 100% Tajima-Gyu from Hyōgo Prefecture – Raised with the same care, genetics, and terroir as certified Kobe, just outside the official designation zone.
📦 Whole Striploins (Sold by the Case) – Perfect for steak programs, carving stations, or dry-aged Wagyu applications.
✨ Rare, Regionally Driven, and Story-Rich – A cut that brings authenticity, innovation, and exclusivity to any premium menu.

Perfect For:

✔ Elevated Steakhouse Menus – Offers a refined alternative to ribeye with a slightly leaner profile and balanced richness.
✔ Chef’s Tasting Flights & Wagyu Comparisons – Pair alongside Kobe, Sunflower, or Hokkaido to highlight regional and feeding variations.
✔ VIP Dining & Private Events – Creates a moment of culinary storytelling and rarity your guests won’t forget.
✔ Teppanyaki, Robata, or Low-Temp Searing – Striploin responds beautifully to precise cooking and minimalist plating.

The Kobe Wine Beef Story

Born from Japan’s legacy of craftsmanship and sustainability, Kobe Wine Beef is raised by a dedicated cooperative of Hyōgo farmers using a closed-loop system—feeding cattle the nutrient-rich byproducts of Kobe’s own winemaking process. The result? A Wagyu that honors tradition while offering a completely unique, terroir-influenced flavor profile unlike anything else on the market.

📦 Sold exclusively by the case – Contact us for specs and current availability.
Add Kobe Wine Beef Striploin to your menu and serve a Wagyu cut that blends tradition, terroir, and unforgettable taste.