Butchers with frozen whole wagyu cuts in Tokyo?

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I'm looking for a good butcher in central Tokyo to buy a frozen whole cut of reasonably well marbled beef, bone-in if possible, at a good price, for dry aging and making steaks at home. A lot of chefs say if the beef quality is good/great, you can use almost any cut of the animal for steaks. It's only with low and medicre quality beef you need filets to make beef. So I'd definitely consider the less common cuts for this.
Matt Watson Matt Watson, Living in Japan

Answered over 2 years ago

You can buy wagyu pretty much anywhere that sells meat in Japan.

I don't know how you plan on shipping the meat once you have purchased it though. You might want to check with the airline you are flying with to see what regulations they have for shipping fresh meat.

Additionally, if you plan on using dry ice, you should know that it is considered a dangerous good and the shipment will be subject to special regulations and require DG Declration to be filed.

As far as shipping meat, you may also want to check what types of licences are required for shipping the meat out of Japan. It may be that importing the meat to Norway does not incur any duties, but you may not be able to ship from Japan legally with out certain licences. I know that this is true for frozen meats.
Halvor Halvorsen

Commented over 2 years ago

Thanks, Matt. :-) Maybe I should have been a bit more specific. I'm looking for a good butcher to buy a frozen whole cut of reasonably well marbled beef, bone-in if possible, at a good price for dry aging and steaks. So A5 marbling would be too much, it's too fatty for more than a few mouthfuls, and also really expensive. A2-A3-level sounds better. Also a lot of chefs say if the beef quality is good/great, you can use almost any cut of the animal for steaks. And while I'd like a bone-in ribeye cut or a whole stiploin or sirloin, these are usually the most expensive cuts, and if it's already so soft you don't need a butter knife to eat it, I don't fancy paying extra to make it even softer when other less expensive cuts might be preferred by many cooks for steaks.

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