Finding the Best Wagyu Beef in Sacramento: A Guide to Local Retailers and Restaurants

Sacramento’s dynamic food scene encompasses everything from farmers markets to fine dining, with passionate purveyors and chefs committed to quality ingredients This focus on premium products makes the city an ideal place to seek out one of the world’s most indulgent treats wagyu beef. With its delicate marbling and rich, buttery flavor, this exclusive Japanese beef stands apart from typical cuts of meat. Fortunately for local foodies, Sacramento offers ample opportunities to procure and enjoy wagyu, as long as you know where to look Read on for the best sources of wagyu beef in California’s capital.

What Is Wagyu Beef?

Wagyu refers to four breeds of cattle native to Japan: Japanese Black, Japanese Brown, Japanese Polled, and Japanese Shorthorn. True “Kobe” beef is a very specific type of wagyu, derived only from Tajima cattle in Japan’s Hyōgo Prefecture. However, the term wagyu has become more generic in usage, designating premium quality beef from Japanese breeds.

The magic of wagyu lies in its extensive marbling. Thin veins of fat run through the meat, making it exceptionally tender and imparting a richness and depth of flavor beyond typical beef Specialized diets and compassionate raising methods help boost the fat content in wagyu cattle. This dedication leads to beef that literally melts in one’s mouth.

Local Retailers for Buying Wagyu

Several butcher shops and specialty grocers around Sacramento offer wagyu beef for home cooks:

Taylor’s Market

With an impressive meat counter and gourmet grocery, Taylor’s Market carries American wagyu from trusted producers like Snake River Farms. Choose from ribeyes, New York strips, ground meat and more.

Oto’s Marketplace

This upscale international grocer stocks Japanese wagyu ribeye and strip loin sourced from highly regarded Miyazaki cattle. Speak to a butcher for current selections.

KP International Market

Browse an array of Japanese and Korean specialty items at this expansive Asian grocery store. Their meat department features wagyu New York steak and tenderloin from Australia.

Corti Brothers

Sacramento’s legendary family-owned gourmet market sells American wagyu steaks cut in-house from whole subprimals. Expect to find ribeyes, tri-tip, ground beef and more.

Whole Foods

While offerings vary by location, Whole Foods sometimes carry American wagyu steaks, burgers and meatballs. Check high-end stores for availability.

Restaurants for Wagyu Dining Experiences

In addition to cooking wagyu at home, Sacramento dining aficionados can enjoy this premium beef at restaurants across the city:

Hawks Provisions and Public House

This upscale comfort food eatery serves a 10-ounce Snake River Farms wagyu flat iron steak with black garlic butter, creamed corn and potatoes.

The Kitchen Restaurant

Order the pan-roasted wagyu flat iron at this refined farm-to-fork restaurant. The Snake River Farms beef comes with foraged mushrooms and sunchoke puree.

Allora

For special occasions, Allora serves hand-cut A5 olive wagyu from Miyazaki, Japan. The 8-ounce steak shines with roasted maitake mushrooms and veal reduction.

Mikuni Japanese Restaurant

Mikuni’s extensive sushi menu includes wagyu beef tataki served with ponzu and serrano peppers. They also offer wagyu nigiri and rolls.

Hawks Steakhouse

Splurge on A5 wagyu filet mignon or New York strip from Japan’s Kagoshima Prefecture, seared and sliced tableside. Sides like truffle macaroni complement the experience.

Kru Contemporary Japanese Cuisine

Kru’s omakase tasting menus often incorporate premium Japanese wagyu sourced from trusted producers like Marble Ranch. Fatty cuts like chuck roll and ribeye cap make occasional appearances.

Things to Know Before Buying Wagyu

When seeking out this exclusive luxury ingredient, keep the following tips in mind:

• Expect to pay a high price – between $100 to $200 per pound for the finest steaks. Lesser known cuts cost less.

• Look for labels stating “wagyu” and noting the cattle’s origin. Australian and American wagyu are most common.

• For Japanese wagyu, look for A1-A5 grading (A5 being prime) and Kagoshima or Miyazaki prefecture origins.

• Buy whole subprimals or quarters when possible for better value. Freezer space is a must for storing bulk meat.

• Properly frozen and thawed wagyu retains immense quality. Avoid unfrozen shipping.

Cooking Your Wagyu

When ready to cook your wagyu, keep preparation simple to let the beef stand out:

• Let thick steaks and roasts come to room temperature before cooking.

• Use dry high-heat methods like grilling, broiling and pan-searing.

• Cook wagyu to no more than medium rare to medium doneness.

• Frequently flip or move beef while cooking to prevent overcooking.

• Allow meat to rest after cooking before slicing to retain juices.

• Season beef minimally with just salt, pepper and other subtle flavors.

Finding Wagyu Beef Nirvana

From ribeye sliders to special occasion porterhouses, wagyu beef promises a world-class dining experience through its sublime marbling and velvety texture. Fortunately for Sacramento food lovers, acquiring this exclusive ingredient need not require international travel when specialty local purveyors and restaurants bring wagyu right to your neighborhood. With so many avenues for purchasing and dining on wagyu in California’s capital, your palate is sure to achieve beef nirvana.