Tajima Wagyu Beef raised ethically and sustainably in Kentucky with a custom Big Red wine blend from our friend and winemaker Blake Trobaugh at Daniel's Vineyard in McCordsville, Indiana, along with porcini mushrooms, garlic, and black peppercorns

each piece about 6oz, unsliced

Serving suggestion: slice thinly on a bias to pair with bloomy rind cheeses like brie and camembert and Good Food Award winning Tulip Tree Milkweed Cheese + pickled or confit mushrooms, Dequmana Mixed Olives & Herbs, truffle fries, and big red wines.

Try our limited-release Big Red Salame: Venison Edition, too, while supplies last.

Store at cool, consistent room temperature, and refrigerate after slicing into the salame.