The Butchery was founded in 2018, born from my dream of starting an (online) butcher shop alongside Lantinga Slagerij & Vershuis in Meppel, where the sky truly is the limit. A butcher shop bringing the world's finest and most exclusive beef breeds together under one roof.

Today, that dream has become a reality, and we're proud to call ourselves the Wagyu specialists of the Netherlands. From Japanese Wagyu in A3, A4 and even A5 grades to Australia's finest Wagyu and, more recently, Black Marble: crossbred Wagyu from the USA.

Every cut is trimmed to perfection, with the ideal meat-to-fat ratio, and comes 100% grill ready. It really doesn't get any better than this.

And there's plenty more to explore. Beyond our famous steaks, you'll find ground beef, brisket, burgers, beef tallow and much more.

Always wanted to give Wagyu a try? Now's your chance!

5 KEY 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. So not all Wagyu automatically comes from Japan. But what exactly are the differences between Japanese Wagyu and international Wagyu? We've put together a list of five key differences:

1. Origin and breeding programs: In Japan, breeding Japanese Black Wagyu cattle is a true craft. These cattle have been bred for generations according to strict rules and traditions. Japan's breeding programs are also heavily regulated to preserve genetic purity and quality. This level of control is not maintained to the same extent outside Japan, which means you won't find purebred Wagyu cattle in the same way as you do in Japan.

2. Fat marbling: Think Wagyu, think incredible marbling. But did you know there's a noticeable difference between a Japanese steak and, for example, an Australian steak? The marbling in a Japanese Kagoshima Wagyu steak is always finer and more delicate. Japanese A5 steak also has a characteristic pinkish color, whereas international Wagyu tends to have a deeper red color.

3. Grading and certification: In Japan, Wagyu is strictly graded by official organizations based on quality, using a scale from A1 to A5. Only cattle that meet the highest standards receive A5 certification. The meat is also often accompanied by certificates guaranteeing its origin and breed purity. Although grading systems abroad are similar, they are generally not applied quite as strictly.

4. Flavor: Choose an authentic Japanese Wagyu steak, such as our Kagoshima Wagyu, and you'll experience its distinctive umami flavor, thanks to its unique fat distribution. It practically melts in your mouth, with a rich, creamy flavor that's hard to replicate elsewhere. International Wagyu is also exceptional, but it's genuinely a different kind of beef. Its fat has a different melting point and a less pronounced umami flavor.

5. Price: You've probably already noticed the significant price difference between Japanese Wagyu and other Wagyu beef. This comes down to a combination of quality, labor-intensive production methods, limited exports and exclusivity.

Already familiar with the Butchery Club? If not, here's everything you need to know! It's good to know, because as soon as you create an account, you're automatically a member. From that moment on, you'll start earning Beefcoins towards giveaways and future events. How does it work? You earn 3 Beefcoins for every €10 you spend, so the savings start adding up automatically. And did you know you can even save up for Japanese Wagyu steaks?