Japanese Culture in New York - Chopsticks NY

Like any living things, all cows are not created equal! The newest and most selective butcher in town, Japan Premium Beef, Inc. (JPB) specializes in a specific cattle breed, “washugyu”, and offers outstanding quality meat to all beef-lovers. The butcher shop, which supplies the most upscale restaurants in the city, is now open to retail and brings the five-star restaurants’ quality meat to your table at a fraction of the cost.

Raised in Oregon, the cows take the best of the cross-breeding between the famous Japanese “wagyu” and the finest American “Black Angus”.  Genetics is certainly important in obtaining the best quality beef, but the washugyu’s strongest asset is its use of the most sought-after Japanese feeding method.  The cattle go through ten stages of feeding by the time they reach 28 months. The secret regimen combines a mix of all natural grains and grasses high in fibers like corn, barley, wheat, alfalfa, rice straw etc…no added antibiotics and no growth promotants.  Allowed to run freely, the cattle develop a softer saturated fat content which gives this unmatched overall marbling to the meat. The flavor of the washugyu is intense and grassy. The knife runs into it like in butter and the meat melts in your mouth.
JPB offers three main categories of meat: steak cuts, BBQ pieces and thin layers for Shabu Shabu and Sukiyaki styles. JPB is equipped with unique machinery imported from Japan, which allows them to cut the meat in thin slices without it ever being frozen. The flavors are fully preserved and the texture is never saturated with unnecessary water.  So sharpen your butter knives, meat is on the menu tonight!