A5 is the top of the Japanese grading scale — the highest possible score for marbling, color, firmness and texture.
That intramuscular fat (BMS 8–12) is what makes Wagyu melt the way it does. We carry genuine Japanese A5 Kobe
— ribeye and strip — right alongside a deep bench of American Wagyu: filet, denver, delmonico, flat iron, tri-tip and more.
Every cut is broken down and portioned by hand, to order, by butchers who actually know beef.
Want a 6-oz tasting portion or a whole tri-tip for the dock? Just ask. This is the good stuff — the reason people
drive to Osage Beach for their beef.
Graded A5 · BMS 10+
Authentic Japanese Kobe plus American Wagyu, marbled to the top of the scale.
Cut to order
Hand-portioned to any weight by real butchers — never pre-packed and forgotten.
A two-minute sear
Salt, hot cast iron, 1–2 minutes a side. Let the marbling do the rest.
Straight from the case
The real thing, up close.
Tomahawk, salted & readyA two-minute searCut to orderReal butchers
In the case nowLive pricing · updated as we cut
Today’s Wagyu.
Pulling today’s Wagyu from the counter…
Prices are pulled live from our shop and change as cuts sell and restock. Availability varies daily — call (573) 552-8404 to reserve a specific cut.
Good to know
Wagyu questions.
What is A5 Wagyu?
A5 is the highest grade of Japanese beef — the top score for marbling (BMS 8–12), color, and texture. It's the most marbled, most tender beef in the world. We carry authentic A5 Japanese Wagyu alongside American Wagyu cuts.
How much Wagyu per person?
Because A5 is so rich, plan on 3–4 oz per person as a main, or 1–2 oz as a tasting portion. Our butchers cut to whatever weight you want.
How do I cook a Wagyu steak?
Keep it simple — salt, a screaming-hot cast iron or grill, and a quick sear, about 1–2 minutes per side for A5. No marinade. Rest a few minutes, then slice thin against the grain.
Can I order it ahead at the Lake?
Yes — order online or order ahead for pickup at our Osage Beach shop and we'll cut it fresh for you.
