• STEAK CUT

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WELCOME! We are WAGYUKAMI わぎゅかみ. In Malay it's MY WAGYU. In Japanese, it's GOD of WAGYU. Means we are serious about the wagyu we offer. More importantly, our goal is to be the best Malaysia wagyu curator that brings you an online shopping experience that is seamless and enjoyable.

ITADAKIMASU

いただく

WAGYUKAMI EXCLUSIVE TAJIMAGURO

What's beyond Kobe beef? What's better in quality, more exclusive and rarest?

LEARN MORE

BEST WAGYU FROM JAPAN

We curate the best wagyu from Japan directly to you in Malaysia. Offering the best range of Japanese Wagyu.

WAGYUKAMI only sell JAPANESE WAGYU BEEF.

日本からの最高の和牛

A5 KAGAWA OLIVE WAGYU

A5 KAGOSHIMA WAGYU

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REVIEW OF TAJIMAGURO

The meat is unctuous, juicy and surprising light - there's no danger of feeling full or overfed after the first few mouthfuls.

Robb Report Malaysia

FIRST IN THE WORLD

Malaysia is the first in the world to have have Tajimaguro outside of Japan. Our pure breed Tajima cattle that been selected are fed with even better nutrients than the cattle for Kobe beef. This produce a healthier wagyu meat with fat that melt at 12.4 °C, much lower than a normal wagyu at 24.0 °C.

Ueda Proud Farmer

A5 TAJIMAGURO WAGYU

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GUIDE TO YOUR PALATE

TENDERLOIN
Smooth and fine texture, very tender, and less fat.

SIRLION
Commonly known as steak beef. Marbled beef with fine texture, tenderness and sweet flavor.

CHUCK ROLL
Contains moderate amount of fat in beef, and therefore has good flavor. This is where Zabuton is cut from.

TOP ROUND
Known well as steak beef. Fine texture, tender and sweet. More marbled fat can be seen than other cuts of beef.

SHOLUDER CLOD
Lean meat with rich flavor and dense taste.

BRISKET
Beef belly taken from the outside of the cattle’s ribs. This is where Misuji is cut from.

SHORT RIB
Marbled beef with rich taste and flavor. Generally called “Kalbi”.

KNUCKLE / FLANK
Beef cut from the heart of lean meat. Less fat and rich protein.

STEAK COOKING INSTRUCTION

FOR TAJIMAGURO

Defrost overnight in the fridge.

Remove package from fridge 2 hours prior from cooking it. Do not remove the plastic from the skin packaging until you are ready to cook it. Meat should be close to room temperature.

Salt your steak prior to cooking.

Cook your Tajimaguro wagyu steak on a medium high heat pan with no oil for 1 minute on each side for a medium rare. 1.5 minutes each side for medium and 2 minutes on each side for medium well. We do not recommend over cooking Tajimaguro. Best served at medium rare. 

Temperature may vary based on burner.

Keep the access wagyu oil for pour over of a bowl of white rice or keep it to fried rice later.

You can serve it with a side of yuzu koshu sauce with chopped garlic and some chopped ginger.

FOR OTHER WAGYU

Defrost overnight in the fridge.

Remove package from fridge 2 hours prior from cooking it. Do not remove the plastic from the skin packaging until you are ready to cook it. Meat should be close to room temperature.

Salt your steak prior to cooking.

Cook your wagyu steak on a high heat pan with no oil for 1 minutes on each side for a medium rare. 1.5 minutes each side for medium and 2 minutes on each side for medium well.

Temperature may vary based on burner.

Keep the access wagyu oil for pour over of a bowl of white rice or keep it to fried rice later.

You can serve it with a side of yuzu koshu sauce with chopped garlic and some chopped ginger.

SHOP STEAK

SHABU-SHABU COOKING INSTRUCTION

FOR TAJIMAGURO

Defrost overnight in the fridge.

Remove package from fridge 2 hours prior from cooking it. Do not remove the plastic from the skin packaging until you are ready to cook it. Meat should be close to room temperature.

Cook your Tajimaguro wagyu 2 seconds in a boiling dashi soup for medium rare. 3 seconds for medium and 4 seconds for medium well.

Enjoy it with a side of yuzu sauce with ground daikon and chopped spring onions.

Or goma(Japanese sesame) sauce.

FOR OTHER WAGYU

Defrost overnight in the fridge.

Remove package from fridge 2 hours prior from cooking it. Do not remove the plastic from the skin packaging until you are ready to cook it. Meat should be close to room temperature.

Cook your wagyu 2 seconds in a boiling dashi soup for medium rare. 3 seconds for medium and 4 seconds for medium well.

Enjoy it with a side of yuzu sauce with ground daikon and chopped spring onions.

Or goma(Japanese sesame) sauce.

SHOP SHABU-SHABU

YAKINIKU COOKING INSTRUCTION

FOR TAJIMAGURO

Defrost overnight in the fridge.

Remove package from fridge 2 hours prior from cooking it. Do not remove the plastic from the skin packaging until you are ready to cook it. Meat should be close to room temperature.

Cook your Tajimaguro wagyu yakiniku in medium high heat for 6 seconds on one side and 1 second on the other side for medium rare. 6 seconds and 3 seconds for medium and 6 seconds and 4 seconds for medium well.

Temperature may vary based on burner.

Enjoy it with a side of yakiniku sauce or ponzu sauce with chopped garlic.

FOR OTHER WAGYU

Defrost overnight in the fridge.

Remove package from fridge 2 hours prior from cooking it. Do not remove the plastic from the skin packaging until you are ready to cook it. Meat should be close to room temperature.

Cook your wagyu yakiniku in high heat for 6 seconds on one side and 1 second on the other side for medium rare. 6 seconds and 3 seconds for medium and 6 seconds and 4 seconds for medium well.

Temperature may vary based on burner.

Enjoy it with a side of yakiniku sauce or ponzu sauce with chopped garlic.

SHOP YAKINIKU

WAGYU PATTY COOKING INSTRUCTION

FOR TAJIMAGURO

Defrost overnight in the fridge.

Do not remove the plastic from the skin packaging until you are ready to cook it.

Lightly salt both side of the patty for extra flavor.

Cook your Tajimaguro wagyu patty for 2 minutes on each side for a medium rare. Do not press the patty while cooking, lets the juicy remain in the patty for flavor. 2.5 minutes each side for medium and 3 minutes on each side for medium well. 

You can serve it with bun as hamburger or enjoy it with light Japanese demi-glace sauce over rice.

FOR OTHER WAGYU

Defrost overnight in the fridge.

Do not remove the plastic from the skin packaging until you are ready to cook it.

Lightly salt both side of the patty for extra flavor.

Cook your wagyu patty 2 minutes on each side for a medium rare. Do not press the patty while cooking, lets the juicy remain in the patty for flavor. 2 and half minutes each side for medium and 3 minutes on each side for medium well.

You can serve it with bun as hamburger or enjoy it with Japanese curry over rice.

SHOP WAGYU PATTY

QUALITY GUARANTEED

We are proud of our products and guarantee all your purchases.

保証される質

CONTACT US

Please email us at contact@wagyukami.com if you have any questions.

Whatsapp us at +60139952700

WAGYUKAMI SDN BHD

KUALA LUMPUR, MALAYSIA