The specialist in Wagyu beef
The Butchery was founded in 2018 from my dream to launch — alongside Lantinga Slagerij & Vershuis in Meppel — an (online) butcher shop where truly the sky is the limit. A butcher shop that brings the world’s finest and most exclusive beef breeds together under one roof. That dream has now become reality, and we are proud to call ourselves the Wagyu specialists of the Netherlands. From Japanese Wagyu A3, A4 and A5 quality to Australia’s finest Wagyu, and now also Black Marble — crossbred Wagyu from the United States. Every cut is trimmed to perfection for the ideal meat-to-fat ratio and delivered 100% grill-ready. It really doesn’t get any better than this. Our range is extensive too — not only the iconic steaks, but also ground beef, brisket, burgers, rendered fat and much more…
Bert-Jan Lantinga
WAGYU STEAK BESTSELLERS
5 DIFFERENCES BETWEEN JAPANESE WAGYU AND NON-JAPANESE WAGYU
As you may have noticed, alongside the real deal, we also offer Wagyu from Australia and the USA. Not all Wagyu automatically comes from Japan, so what exactly are the differences between Japanese Wagyu and international Wagyu? We’ve listed the 5 key differences for you:
- Origin & Breeding Programs: In Japan, breeding Japanese Black Wagyu cattle is a true craftsmanship. For generations, these cattle have been raised under strict rules and traditions. Breeding programs in Japan are highly regulated to ensure genetic purity and exceptional quality. Outside of Japan, this is not safeguarded to the same extent, which is why you’ll hardly find 100% full-blood Wagyu cattle outside Japan.
- Marbling: When you think of Wagyu, you think of incredible marbling. But did you know there is a real difference between, for example, Japanese and Australian Wagyu? The marbling in Japanese Wagyu — like Kagoshima — is always finer and more intricate. Japanese A5 is also known for its slightly pink color, while international Wagyu typically has a deeper red tone.
- Grading & Certification: In Japan, Wagyu is strictly graded by official institutions based on quality (A1 to A5). Only cattle that meet the highest standards receive the prestigious A5 certification. Meat also comes with documentation verifying origin and breed purity. While international grading systems are similar, they are generally applied less rigorously.
- Flavor: Choosing authentic Japanese Wagyu — like our Kagoshima — means experiencing a bold umami flavor thanks to its unique fat distribution. It literally melts in your mouth with a rich, buttery taste that’s hard to replicate elsewhere. Although international Wagyu is still incredibly flavorful, it’s simply a different product: the melting point of the fat differs and the umami flavor is less pronounced.
- Price: You’ve probably noticed the price difference. Japanese Wagyu is significantly more expensive due to its unmatched quality, labor-intensive production, limited export, and true exclusivity.
'EVERYDAY' WAGYU MEAT
BUTCHERY CLUB SHOP
Already familiar with The ButcheryClub? If not, now you are! Good to know — because the moment you create an account, you’re automatically a member. From then on, you start earning rewards for giveaways and future events. How does it work? Simple: every €10 you spend earns you 3 Beefcoins — so you’ll be saving up without even noticing. And did you know you can even save up for Japanese Wagyu steaks?
GET INSPIRED
On our recipe page, you’ll find the finest Wagyu recipes. Get inspired, add the cuts you need straight to your cart, and fire up the grill! Below, we’ve highlighted a selection of delicious Wagyu dishes for you to try…