Where To Buy Wagyu Beef In Philadelphia? (Fully Explained)

Are you a meat lover in Philadelphia searching for the perfect cut of Wagyu beef?

Look no further than Giunta’s Prime Shop.

This local butcher shop offers high-quality, choice-cut meats, including the highly sought-after Wagyu beef.

With a commitment to sourcing the best products from local farmers, Giunta’s Prime Shop provides unbeatable customer service and a wide selection of fresh beef, lamb, pork, poultry, and veal.

Plus, their Butcher’s Club subscription program allows for convenient and flexible meat purchases for home cooks.

Keep reading to learn more about where to find the best Wagyu beef in Philadelphia.

Where To Buy Wagyu Beef In Philadelphia?

Giunta’s Prime Shop is the go-to destination for Wagyu beef in Philadelphia. Their commitment to sourcing the highest quality products from local farmers ensures that customers receive the freshest and most delicious cuts of meat.

At Giunta’s, you can find a variety of Wagyu beef cuts, including ribeye, striploin, and filet mignon. Their knowledgeable staff can help you choose the perfect cut for your needs and provide cooking tips to ensure that your meal is a success.

In addition to their selection of Wagyu beef, Giunta’s also offers a variety of other meats, including lamb, pork, poultry, and veal. Their prepared foods are also a popular choice for busy families looking for a quick and delicious meal.

For those who want to ensure a steady supply of high-quality meat, Giunta’s Butcher’s Club subscription program is the perfect solution. With flexible options and delivery add-ons like eggs and fresh produce, it’s easy to get the meat you need when you need it.

What Is Wagyu Beef And Why Is It So Special?

Wagyu beef is a highly prized and sought-after type of beef that is known for its exceptional marbling, tenderness, and unique flavor. The term “wagyu” translates to “Japanese cow” and refers to four distinct breeds of cattle that were first domesticated in Japan. These breeds are the Akage Washu (Japanese Brown), Kuroge Washu (Japanese Black), Mukaku Washu (Japanese Polled), and Nihon Tankaku Washu (Japanese Shorthorn).

What sets Wagyu beef apart from other types of beef is its marbling, which refers to the white specks of intramuscular fat that are visible throughout the meat. This marbling is a result of the breed’s genetics, which favor animals with more intra-muscular fat cells. The fat in Wagyu beef has a lower melting point than other types of beef, which means it melts into the muscle fibers when cooked, resulting in a juicy and tender steak.

Wagyu beef is also known for its distinct flavor, which is a result of the breed’s unique feeding regimen. Prior to slaughter, a cow bred for Wagyu beef can amass up to 50% of its weight in fat thanks to a meticulous feeding routine, which can last up to two years. This feeding regimen includes a high-calorie grain diet, which is designed to create the most marbling possible.

In addition to its exceptional taste and tenderness, Wagyu beef has a higher ratio of mono-unsaturated to saturated fat than other red meats. This makes it an appealing option for those with dietary constraints.

The History Of Giunta’s Prime Shop And Their Commitment To Quality

Giunta’s Prime Shop has been a staple in Philadelphia’s meat industry for four generations. The shop was first established on Arch Street in Philadelphia and has since become one of the city’s best purveyors of beef, lamb, pork, poultry, and veal.

Robert Passio, the current owner of Giunta’s, began his career in the meat industry as a delivery boy in the late 1980s. Over the years, he has become one of the most knowledgeable and beloved butchers in the city. He understands the people of Philly and their demand for high-quality products, which is why he is committed to sourcing the best meat from local farmers.

Giunta’s Prime Shop prides itself on its commitment to quality. They believe that sourcing meat from local farmers not only ensures freshness but also supports the local community. The shop only works with farmers who share their values and are committed to raising animals in a humane and sustainable way.

When you shop at Giunta’s Prime Shop, you can be sure that you are getting the best meat possible. Their staff is passionate about what they do and always willing to go above and beyond to provide customers with top-quality products and excellent customer service.

The Different Grades Of Wagyu Beef And What To Look For When Buying

Wagyu beef is known for its exceptional quality and flavor, but not all Wagyu beef is created equal. When buying Wagyu beef, it’s essential to understand the grading system and what to look for to ensure that you’re getting the best possible product.

All authentic Wagyu beef must be graded by the Japanese Meat Grading Association, which assigns a grade in the form of a letter (A, B, or C) followed by a number (1-5). The letter in the Wagyu grade refers to the yield, which is the weight of edible meat compared to the total weight of the animal. A yield of 72% or higher receives an A. Anything below 69% receives a C. The slim margin in the middle is given a B.

The number in the Wagyu grade refers to the grade of the meat based on four factors: the fat, the marbling, the color, and the texture. The higher the number, the better. A5 is considered the highest quality, denoting meat with ideal firmness and texture, coloring, yield, and beef marbling score. Anything graded below A3 is not certified for sale in Japan.

In addition to understanding the grading system, it’s essential to know that not all Wagyu beef is 100% genetically Japanese Wagyu. In the United States, most American Wagyu descends from four Japanese Wagyu bulls that were brought to be bred with domestic cattle in 1976. The first female Wagyu cows arrived in 1993, allowing for full-blood Wagyu progeny in the U.S. However, without Japanese husbandry practices and their strict grading system, American Wagyu beef is not a foolproof substitute for Japanese Wagyu.

When buying Wagyu beef, it’s important to look for A4 or A5 ratings, with A5 representing the most premium level of Wagyu. The yield score is more for purveyors than consumers; it’s essential to focus on the Beef Marbling Standard (BMS) rating. The BMS is a scale of one to 12 and relates to both the amount and quality of marbling. To be rated A5, the meat must have a BMS of 8 to 12. A4 is just below that level, representing a BMS score of 6 through 8.

It’s also important to note that in Japan, rating Wagyu beef is an intensely studied skill requiring three years of training. Each animal is rated by three separate raters. In America, there aren’t such stringent rules in place, so it’s essential to buy from reputable sources like Giunta’s Prime Shop that prioritize sourcing high-quality products from local farmers and have knowledgeable staff who can help you choose the perfect cut for your needs.

Other Places In Philadelphia To Buy Wagyu Beef

While Giunta’s Prime Shop is the top destination for Wagyu beef in Philadelphia, there are other places in the city where you can find this premium meat.

One such place is Alpen Rose, located in Midtown Village. While primarily known for their steaks, Alpen Rose offers a full menu of delicious dishes. Their filet mignon is a must-try for any Wagyu beef lover. The restaurant’s intimate atmosphere and comfortable seating make it the perfect spot for a special occasion.

Barclay Prime, located in Rittenhouse Square, is another top choice for those seeking high-quality Wagyu beef. Their menu features a variety of cuts, including a $120 Wagyu cheesesteak with foie gras and truffled Cheez Whiz. While it may be on the pricier side, Barclay Prime’s steaks are truly excellent and worth the splurge.

Butcher & Singer, located in Center City, offers an old-school steakhouse experience that is sure to delight any meat lover. Their 18-ounce Delmonico steak is a standout on the menu and can be customized with lump crab, asparagus, and bearnaise sauce.

Urban Farmer, located in Logan Square, takes a unique approach to their menu by treating their steaks like American charcuterie. Each piece of meat is listed by cut and point of origin, making it easy for customers to choose the perfect Wagyu beef cut for their needs.

Finally, Steak 48, located in Center City, offers an extensive menu of steakhouse classics with a few twists. Their Australian Wagyu beef and Berkshire pork chops are particularly noteworthy. While they have a controversial dress code policy, their meat selection is worth checking out.

Cooking Tips And Recipes For Wagyu Beef At Home.

Cooking Wagyu beef at home can seem intimidating, but with the right techniques and recipes, you can enjoy a luxurious and delicious meal in the comfort of your own home. Here are some cooking tips and recipes to get you started:

1. Choose the right cut: When it comes to Wagyu beef, the cuts with the most marbling are the most flavorful and tender. Ribeye, striploin, and filet mignon are all great options.

2. Season properly: Season your Wagyu beef several hours before cooking with salt and pepper. This allows the seasoning to penetrate the meat and enhance its natural flavors.

3. Cook on high heat: For a wagyu steak that’s cut to about 1/2′′ to 3/4′′ thick, we recommend the hot and fast method of cooking. Cooking times are short, about 2 minutes per side.

4. Don’t overcook it: The best temperature to enjoy the luxurious texture and sweet, buttery flavor of Wagyu is medium-rare. For cooking Wagyu beef, we recommend starting with a well-seasoned cast iron and exploring other cooking methods—like grilling, sous vide, or braising—after you’ve mastered the art of the steak and the skillet.

5. Let it rest: After cooking your Wagyu beef, let it rest for at least five minutes but as much as 10 minutes before enjoying. Resting allows your meat’s fibers to relax, widen, and reabsorb those delicious juices.

Try this recipe for pan-seared Wagyu steak:


– 2 Wagyu steaks

– Salt and pepper

– Butter or olive oil


1. Remove Wagyu steaks from the refrigerator. Salt generously on all sides and let sit at room temperature for 45 minutes.

2. Preheat a cast-iron skillet with oil over medium-high heat.

3. Place steaks in the skillet, cooking for 2-3 minutes until the bottom side becomes golden brown.

4. Flip each steak to the other side, cooking for another 2-3 minutes.

5. Check the internal temperature with a digital meat thermometer. If cooking to medium-rare, the thermometer should read 130 degrees.

6. If done, remove the steak and set them on a cutting board. If your steaks need more time, reduce the heat to low and continue cooking another minute or two until the thermometer reads the desired temperature.

7. Rest steaks under tented foil for 5-10 minutes before enjoying.

With these tips and recipe, you’ll be able to cook delicious Wagyu beef at home like a pro!