Hello Berserkers! I’m Sean Nguyen from Papa Wagyu! I spent most of my mid to late twenties building my family furniture business, working my way into a 3rd generation ownership position. I was lucky enough to service and build relationships with some fantastic clients along the way. However, I wasn’t fulfilled, and I struggled to be happy. When I turned 30, I made the hard decision to walk away from the family business with zero equity. I decided to jump into the tech space as a recruiter for Facebook since I love helping people.
Japanese wagyu beef is the highest marbled beef globally, and I’m fascinated with their techniques. I visited Japan in 2017 and instantly fell in love with the culture. Their lifelong commitment to kaizen, or continuous improvement, resonated with me. I love Japanese wagyu beef and I’m continued to be inspired. I decided to pursue my dreams full-time at Papa Wagyu and left Facebook.
My goal is to ship a moment of happiness to my clients, giving you a chance to rekindle relationships with your loved ones during these crazy times. Although I’m obsessed with procuring fine ingredients, I’m a simple lover of food at heart. I love building communities through exceptional food experiences, and I’d love to connect with you.
u Papa Wagyu[/u]
I source wagyu from rare and award-winning micro-farms from around the world. I’ve built relationships with the wagyu farmers and my suppliers, which allows me to have unique access. I enjoy interviewing the wagyu farmers I work with and would love to share their stories if you’re interested.
When $1M+ of A5 wagyu gets imported in, I hand select every loin to ensure I’m getting the best from the shipment. I’m looking for the needle in the haystack - beef marble scores (BMS) of 11 and 12. (There are only a few of these boxes within multiple palettes of A5 Wagyu). In the WineBerserker world, you’d call them unicorns.
I excel in finding these unicorns and there’s only a handful of people and Michelin restaurants in the world who can consistently source high BMS from non-commodity farms like me.
The truth is the largest wagyu retailers can only buy from commodity brands, such as Miyazakigyu, Hokkaido, and Kagoshima. It is very difficult for them to buy from the smaller farms l work with. All A5 wagyu is delicious, but if you’re looking for something truly exceptional, you’ve come to the right place. Here are my offers for BerserkerDay 13.
[u]1. A5 WAGYU & CAVIAR TASTING ($200, Limited to 22 sets)
https://papawagyu.com/products/a5-estate-reserve-caviar-set[/u]
Comes with two 4oz A5 steaks, .5oz estate caviar, .5oz reserve caviar, blinis, and a mother of pearl caviar spoon. We only have about 22 sets left.
Kirameki Wagyu
We’re lucky to have the first import of A5 Japanese Wagyu striploin from Kirameki farm (BMS 12). Kirameki comes from the same farm as our premium Takamori Drunken wagyu, without the special sake mash feed. 1st imports into the U.S. are typically the best since Japan sends the best loins. Kirameki wagyu is superior to many other brands from Japan due to its genetic lineage and animal husbandry techniques, so the marbling looks much different from other brands.
Most of the wagyu sold in the U.S. are F1 genetic hybrids (50% Japanese Wagyu x 50% Angus). A5 wagyu is famous for the unique melt-in-your-mouth experience since the beef has a low melting point around 78*. Most of the A5 wagyu you’ve had in the top restaurants have a beef marble score (BMS) of 8 or 9. A5 wagyu only comes from Japan and is produced in minuscule quantities relative to worldwide beef production. BMS 12 A5 Wagyu redefines the possibilities of beef marbling.
Tsar Nicoulai Caviar
We’ve partnered with Tsar Nicoulai due to their commitment to producing sustainable and delicious American caviar. They’ve worked with UC Davis (I’m an Aggie), and I’m a fan of their team. The estate and reserve caviar are favorites within the company. Our package comes with .5oz of each caviar, pre-made blinis, and a caviar spoon. Simply toast the blinis, add creme fraiche, chives, and caviar for an easy Valentine’s Day appetizer.
[u]2. GLOBAL WAGYU TASTING SET ($200, SOLD OUT)
We will have a new global wagyu tasting set in a few weeks. Please reach out to us if you’d like to be on the waiting list.
You can still buy individual steaks to create your own tasting set at www.papawagyu.com (we’re sold out of Masami)
Australian Wagyu Ribeye | Jack’s Creek
https://papawagyu.com/products/australian-wagyu-ribeye\
Japanese A5 Wagyu | BMS 12 Kirameki
https://papawagyu.com/products/kirameki-wagyu-steak\
Japanese A5 Wagyu | BMS 9 Drunken Wagyu
https://papawagyu.com/products/drunken-wagyu-steak\
*
https://papawagyu.com/products/global-wagyu-set[/u]
Comes with one 4oz A5 steak, 12oz Masami Ribeye, & 12oz Jack’s Creek Ribeye. We only have about 8 sets left.
This 3pc set has the highest grades possible in each category from Japan, America, and Australia.
Kirameki Striploin, A5 Japanese Wagyu
Same as above
Masami Ribeye, American F1 Hybrid (SOLD OUT)*
There are many American wagyu brands, but Masami is unique since a Japanese farmer runs many parts of the operation. Seiya San moved from Japan to pursue his dreams to become an Okinawan wagyu farmer and takes pride in producing premium F1 wagyu.
We have their highest platinum grade, which is extremely hard to procure - only a handful of people in the U.S. can get their hands on the platinum grade. This platinum grade marbles out close to a BMS 8 or 9 full-blood wagyu, which is insane. However, since Masami is a hybrid, you’ll have an incredibly tender steak-like texture instead of dissolving in your mouth like the A5.
Jack’s Creek Ribeye, F1 Hybrid
Australian wagyu tends to have a beefier flavor profile than most American and Japanese wagyu. Japanese and American wagyu tend to primarily be grain-fed, which keeps the beef relatively mild in flavor.
Most Australian wagyu brands tend to be grass-fed, with the beefy flavor you’ll love if you’re into dry-aged beef. However, these genetic hybrids have the velvety mouthfeel from crossing with Japanese cattle - yum.
uEase of Cooking[/u]
But wait, don’t I need to be a renowned chef to cook A5 wagyu? A5 wagyu is the most straightforward steak to cook since it’s delicious rare, or well done. Yes, well done A5 wagyu has my favorite melt-in-your-mouth experience since all of the fat is rendered down (think of biting into a cold stick of butter if you eat rare A5). Cooking lower marbled non-wagyu beef is difficult and requires precision to minimize moisture loss, aka a dried-out steak. Please message me here or on Instagram for more cooking instructions, regardless of where you buy your wagyu from.
u 10% Off Your Entire Order[/u]
Enter code “berserker” at checkout
While this doesn’t seem like a lot, the discount is significant since we work on slim margins. This year, we faced many price increases, including shipping (container/airplane, LTL domestically, and to our clients), wagyu, labor, etc. This whole set comes out to about the same price as ordering a 3-4oz steak of an A5 wagyu with similar quality at your local Michelin steakhouse.
u Shipping[/u]
$30 flat rate over $150 in CA, $50 flat rate over $300 outside of CA
(Note: a signature is required on delivery. We prefer to ship to a business address if at all possible.)
We use 1 or 2-day shipping, depending on where you live. Even though we have a solid Fedex account, most of our costs come from fast shipping. Since being profitable isn’t our North Star, we absorb most of the shipping costs.
Our minimum to ship outside of CA is $300 since the shipping costs have gone berserk (hovering around $100 on our end). Once you place your order, I will text you to confirm which day someone can sign for your package.
To get to the $300 minimum order outside of CA, you can add our other products. Here are some suggestions: ($55 - 70) 4oz smaller A5 petite steaks, $65 Australian Wagyu Ribeye steak, or ($100) 2.2lb box of Hokkaido Scallops. The 10% discount applies to your whole purchase. Click here to see everything currently available: https://papawagyu.com
We ship every Monday and Wednesday. If you’re on the East coast, we try our best to mitigate weather delays, and your help is greatly appreciated if you know there’s a storm in your area. Our packages are double insulated with special foam refrigerants and overpacked in the rare chance of a shipping delay.
(+)Upcoming Shipments
If you miss out on the packages above, don’t worry. We have 2 new A5 Japanese wagyu brands and new tasting sets coming in a few weeks. We also have a wagyu from Tasmanian where the cattle roam. I can honor the 10% deal once it comes in. Please reach out to me, and I’ll put you on the list.
(+)Questions?
I tried my best to keep the information in this post short. Please don’t hesitate to ask as many questions as you’d like.
I keep Papa Wagyu small to provide 1:1 service with my clients. I’d love to connect with you on social media. I’m also very responsive on Instagram @papa.wagyu, e-mail at sean@papawagyu.com, or text at 4086570885