To all my carnivore American plebs who’ll soon be shopping All-American — I’ve found your new holy grail: American Wagyu born and raised in Texas. The brand? Intoku — http://intokuwagyu.com/

This particular breed is called Akaushi — one of the four original Japanese Wagyu breeds, known for rich marbling that develops naturally from grass-fed diets. So no, it’s not Kobe A5 Wagyu — but that’s actually the beauty of it. You can eat a whole steak, enjoy every bite, and not feel like you just committed a sin against your arteries.

Back in the ‘90s, a few legendary bulls (Shiguemaru, Tamamaru, and Hikari) made the trip from Mount Aso, Japan, to the U.S. Fast-forward: we now have Certified Akaushi Beef, grass-fed then grain-finished for insane flavor and tenderness.

Intoku’s "Grandmaster" program uses only 2-year-old Certified Akaushi, often crossed with Angus, and then wet-aged over 30 days for next-level taste.

#tariff #wagyu #carnivore #madeinamerica #steak