At Chu's, we offer two exceptional types of American Wagyu. Indulge in the richness of our Fullblood Wagyu, sourced from cattle with 100% pure Wagyu genetics. For a more accessible luxury, explore our Crossbred Wagyu, expertly blending Wagyu genetics with renowned Angus breeds.
The choice is yours
Types of Kosher Wagyu
American Wagyu Assocation
Proud Partner
As a proud member of the American Wagyu Association, we uphold the highest standards of authenticity. Established in 1990, the AWA combats false claims in the Wagyu industry, and we utilize their genetic testing to guarantee the integrity of our Wagyu.
History Lesson
American Wagyu Beef
American Wagyu emerged in the 1970s when a few Wagyu cattle were first imported to the US for crossbreeding with Angus. Dedicated ranchers continued to develop these bloodlines, leading to distinct American Wagyu lineages prized for their rich marbling and buttery flavor.
Crossbred American Wagyu
FAQ by CHU
Is this real wagyu beef?
Absolutely! Our Wagyu beef is sourced from cattle raised in the United States with verifiable Wagyu genetics. "Wagyu" refers to specific breeds of Japanese cattle renowned for their exceptional marbling and rich flavor. While Wagyu originated in Japan, dedicated ranchers now raise these breeds with great care and expertise in the US.
We offer both Fullblood Wagyu (100% Wagyu genetics) and Crossbred Wagyu (Wagyu genetics blended with Angus). Both deliver exceptional quality, though Fullblood Wagyu represents the pinnacle of marbling and buttery texture.
To ensure authenticity, we partner with the American Wagyu Association (AWA), which rigorously tracks and verifies Wagyu genetics. You can trust that when you purchase Wagyu from Chu's, you're getting the real deal.
What kosher certification does our wagyu carry?
Our Wagyu beef is sourced from two highly respected providers:
Letovim Meats: Glatt kosher certified by Star K.
Landsman Meats: Glatt kosher certified by Star K.
We are committed to providing our customers with the highest standards of kashrut, and partnering with these esteemed suppliers ensures that our Wagyu meets the strictest requirements. You can enjoy our exceptional Wagyu with complete confidence.
Why is all your meat frozen?
We flash-freeze our meat to preserve its peak freshness and flavor. Contrary to popular belief, freezing when done correctly locks in quality. Here's why:
Locks in freshness: Flash-freezing immediately after processing prevents the breakdown of delicate fats and preserves the meat's natural moisture.
Prevents spoilage: Freezing inhibits the growth of bacteria that cause spoilage, extending the shelf life while maintaining quality.
Convenience: Frozen meat allows you to enjoy premium cuts at your convenience, without the pressure of immediate use.
When thawed properly, our frozen meat is virtually indistinguishable from fresh in terms of taste and texture. We provide detailed thawing instructions to ensure you enjoy the best possible experience.
Whats the quickest way to defrost my wagyu?
The cold water method is the quickest and safest way to thaw your Wagyu. Here's how:
Keep it sealed: Ensure your Wagyu remains in its vacuum-sealed packaging or a leak-proof bag.
Submerge in cold water: Place the packaged Wagyu in a bowl or sink filled with cold water.
Refresh the water: Change the water every 30 minutes to maintain a consistently cold temperature.
Why cold water? Wagyu, with its high degree of marbling, has a lower melting point than other beef. Warm or hot water can cause the outer layer to warm too quickly, potentially leading to uneven thawing and affecting the texture.
How long will it take? This method typically thaws a steak in about an hour or less. Larger roasts may take 3-4 hours.
