Makoto Wagyu

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At MAKOTO we guarantee:

  • To deliver only the finest local wagyu beef
  • Dry-aged to order
  • Temperature-controlled delivery
  • Only vacuum-packed on day of delivery
  • Marbling categories 5—7 and 8—12
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OUR PORTFOLIO:

  • MAKOTO RESERVE (Fullblood Wagyu BMS 8-12)
  • MAKOTO PREMIUM (Fullblood Wagyu BMS 5-7)
  • MAKOTO SELECT (Wagyu – Angus Crossbreed)
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Restaurant / Wholesale Customers

Traditional Steak Cuts [pre-cut servings of minimum 3kg]

Rib-eye
Sirloin
Filet

Alternative Cuts [varying quantities on demand]

Tri-tip
Brisket
Cheeks
Oxtail
Chuck
Mince / Trimmings

Specialist Cuts

Beyond these popular cuts, we can also provide any and all more obscure steak and alternative cuts to meet your culinary needs and wishes, and will be happy to consult. Cuts include - Topside Round, Silverside Round, Rump, Flat Iron, Flank, Short Plate, Skirt 

Wagyu Cuts

Delivery:

Fresh from the Butcher / Chilled

Temperature-controlled delivery, fresh as from butcher, delivered within 24 hours of optimum dry-aging maturity. Your order will only be vacuum-packed on day of shipment.

Wagyu Cuts

Chuck Oxtail Brisket Cheeks Tri-tip Sirloin Filet Rib-eye

Home Customers

For now, only purchases of 10kg boxes are available. See "Restaurant Customers" information above.

Makoto Genetics

We offer a wide range of possibilities for established and aspiring breeders, from veal calves to embryos. Our genetics are strictly of the highest quality available worldwide, with particular emphasis on the Tajima line. All genetics come with pedigree certificates and sire lines of at least 3 generations.

Our sire lines include:

Michfuku
Yojimbo
Michisuru
Itomoritaka
Yasufuku, Jr.

[Please contact us for details as to current availabilities.]

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地元で育てたグラスフェッド和牛
Grass-fed local wagyu

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