Bella Cattle raises full-blood Japanese Black Tajima in Hartsville, Tennessee — a closed program built on Mayura Station genetics and a 400-day grain-fed protocol longer than any comparable American operation. Every cut in this box comes from that single source. No blends, no crosses, no compromises in the supply chain.

What's in the box:

• 2x Baseball Cut Sirloin (avg 6-8oz each)
• 2x Boneless New York Strip (12oz each)
• 1x Cowboy Bone-In Ribeye (22-25oz)
• 1x Brisket (avg 9lb)
• 1x Wagyu Stew Cuts

This box covers the full range of what American raised full-blood Wagyu can do. Two baseball cut sirloins, hand-trimmed into thick center-cut medallions — compact and structured, with Wagyu marbling that adds a depth of flavor the muscle's firm texture shouldn't be able to carry. Two 12oz New York strips, thick enough that the fat has room to render before the exterior overcooks, producing a crust that holds and an interior that finishes smooth. A 22 to 25oz cowboy ribeye, bone-in — the rib bone slows the approach to temperature, keeps the interior cooler longer, and lets the marbling work the way this genetics program was designed for. Pull it too soon and you leave the best of it behind. Give it time, give it a proper rest, and it won't need anything else.

Then there's the slow side. A full brisket averaging 9 pounds, built for the long cook — low heat, long time, with intramuscular fat that renders into the grain rather than pooling underneath it. And hand-cut stew meat that behaves differently in the braise than anything you've put in a Dutch oven before: Wagyu marbling that doesn't just tenderize, it becomes part of the broth, building a depth and a richness that shorter-program beef cannot replicate regardless of technique.

Most beef marketed as Wagyu is a cross. Bella Cattle is not. Sourcing directly means you're getting the same program that supplies the kitchens that know the difference — without the wholesale account.