8 Best Wagyu Steaks in Chicago 2025

This luxurious sampler redefines at-home steak mastery with a globe-trotting lineup of ribeyes that showcase the pinnacle of marbling, origin, and texture. What sets the Meat n Bone 5-Pack apart is its unmatched variety—featuring A5 Miyazaki-Gyu, Japanese F1, and Colorado Wagyu, each delivering a distinct flavor profile shaped by genetics and terroir. The BMS (Beef Marbling Score) ranges from high Prime to A5’s elite 8–12, meaning every bite dissolves with a velvety richness that answers the carnivore’s deepest cravings. For steak enthusiasts who want to taste the spectrum of Wagyu excellence—from American-raised hybrids to full-blooded Japanese genetics—this pack is a masterclass in luxury beef.

In real-world testing, the steaks responded beautifully to high-heat searing, with the A5 Miyazaki-Gyu achieving a caramelized crust while staying blush-red and buttery inside. The bone-in and boneless ribeyes cooked evenly, thanks to consistent thickness and expert hand-cutting, and required no trimming—every ounce was edible, flavorful, and tender. While the Wagyu-Angus cross offered more structure for grilling, the Japanese F1 edged toward sashimi-like tenderness, best served medium-rare. One caveat: the sheer richness means this isn’t a pack for weekly dinners—it’s a splurge-worthy experience best savored slowly, perhaps shared among guests.

Compared to single-origin packs like the PETRUSCO or Nordic Catch A5 strips, this sampler wins on educational value and versatility. It’s ideal for foodies who want to compare marbling, origin, and mouthfeel side by side, or for gifting someone who thinks they’ve “had Wagyu” but hasn’t explored its full range. While individual cuts may not reach the absolute peak of A5 decadence like the Nordic Catch Kagoshima ribeye, the diversity and curation make it the most well-rounded introduction to premium beef. For those seeking the broadest Wagyu journey, this 5-pack delivers more insight per ounce than any single steak.

When perfection in packaging meets purity in provenance, you get the Nordic Catch A5 Japanese Wagyu strip—a flawless slab of marbled mastery from Kagoshima’s elite herds. This 100% authentic A5 Wagyu, certified by the Japanese Meat Grading Association, boasts a BMS of 8–12, fine fat dispersion, and a velvety texture that melts at body temperature. What truly elevates it is the skin-packed, flash-frozen preservation method, locking in freshness so effectively that the steak arrives as pristine as if cut in Japan yesterday. For Chicago diners chasing true Japanese beef integrity, this is the gold standard—uncompromised, traceable, and breathtaking.

In kitchen testing, the 16oz New York strip seared with minimal seasoning to reveal an umami-rich depth and buttery mouthfeel that few steaks can match. The monounsaturated fat rendered cleanly, creating a natural basting effect that kept the interior juicy and tender without greasiness. Whether cooked sous vide or pan-seared, it delivered steakhouse luxury at home, with no off-flavors or freezer burn—thanks to its airtight skin packaging. However, its delicate fat structure demands care: high heat can overwhelm it, making it better suited for precision cooking than open-flame grilling.

Stacked against the PETRUSCO A5 strip, this cut offers identical origin and grade, but Nordic Catch edges ahead in consistency and trust, backed by a brand known for sashimi-grade excellence. While the Grumpy Butcher cowboy steak offers drama and size, this is for purists who value authenticity over spectacle. It’s the ideal choice for gourmet home chefs or as a luxury gift for someone who knows Wagyu isn’t just marbling—it’s craft, lineage, and care. For those who want the purest expression of Japanese Wagyu without flying to Tokyo, this Kagoshima strip is worth every ounce of indulgence.

Big, bold, and bone-in, the Grumpy Butcher Monster Cowboy Steak is a meat lover’s manifesto—a 2.5–3.0 lb dry-aged Wagyu ribeye that commands attention on any grill. This isn’t just a steak; it’s a centerpiece cut with legendary marbling, sourced from a private reserve that supplies elite NYC steakhouses. The dry-aging process deepens its flavor, adding nutty, umami complexity that complements the rich Wagyu fat without masking it. For Chicagoans who host backyard feasts or celebrate milestones, this jaw-dropping cut delivers theater and taste in one unforgettable package.

In real-world grilling tests, the steak developed a crisp, smoky crust while the interior stayed rosy and tender, thanks to its dense marbling and thick cut. The bone-in rib section retained moisture beautifully, and the Wagyu genetics ensured a melt-in-your-mouth finish—far beyond standard USDA Prime. It’s frozen and vacuum-sealed, arriving with gel packs for safe delivery, and holds well in the freezer for months. That said, its massive size means it’s not ideal for solo diners or quick weeknight meals—this is feast-focused beef, best shared or sliced for leftovers.

Compared to the Meat n Bone sampler, this steak lacks variety but wins on sheer impact and grilling performance. While it doesn’t carry full Japanese A5 certification, it offers Wagyu luxury at a fraction of the price of imported cuts like the Nordic Catch A5 ribeye. It’s the perfect middle ground for those who want Wagyu richness without sacrificing the charred, smoky depth of a classic cowboy steak. For grill masters and gift-givers who value size, flavor, and drama, this is the ultimate showstopper—a modern American Wagyu triumph.

The PETRUSCO A5 Wagyu striploin is a haute cuisine revelation—a 16oz masterpiece of butter-soft texture and umami brilliance that transforms any home kitchen into a Michelin-starred stage. Sourced directly from Japan and precision-cut by artisans, this Grade A5 Wagyu delivers the highest marbling score, with snowflake-like fat distribution that melts at first heat. Its pasture-raised heritage and traditional Japanese farming shine through in every bite, offering a clean, rich flavor that’s both decadent and refined. For Chicago foodies who want restaurant-caliber beef without the prix-fixe bill, this is culinary escapism on a plate.

When seared gently, the steak developed a thin, golden crust while the interior reached a rare, custard-like tenderness—ideal for tataki or steak sashimi. It also excelled in teppanyaki-style cooking, where the fat caramelized subtly, enhancing rather than overwhelming. The 16oz thickness allowed for even cooking, and the lack of gristle or sinew meant every slice was pure indulgence. However, its delicate structure doesn’t hold up to aggressive grilling—this is a steak for low-and-slow mastery, not backyard char.

Against the Nordic Catch A5 strip, PETRUSCO matches in origin and grade, but stands out with its artisanal craftsmanship and versatility across cuisines. While the A5 ribeye from Miyazaki offers more marbling, this striploin is purer in flavor, letting the beef’s natural sweetness take center stage. It’s the top pick for gourmet home chefs who experiment with Asian-inspired dishes or want to elevate steak night beyond the ordinary. For those who see steak as edible art, this Japanese striploin is a brushstroke of perfection.

This multi-regional A5 ribeye pack is a love letter to Japanese terroir, offering a curated journey through Wagyu’s most legendary prefectures—Miyazaki, Hokkaido, Kagoshima, and Kobe. Each 16oz ribeye carries the A5 seal, the highest grade for marbling, color, and texture, but what makes it special is the subtle variation in flavor from region to region. The Miyazaki cuts burst with caramelized sweetness, while Kagoshima offers a deeper, earthier richness—a tasting flight of beef excellence. For Chicago connoisseurs who want authentic regional diversity, this pack is a passport to Japan’s Wagyu heartland.

In performance, the ribeyes seared beautifully, forming a crisp exterior while the intramuscular fat basted the interior into silky, juicy tenderness. The ribeye’s natural marbling outperformed strip steaks in juiciness, making it ideal for pan-searing or sous vide. Each steak arrived frozen and vacuum-sealed, with no quality loss after thawing. However, the mix of regions means less consistency—great for exploration, but less ideal if you’re seeking a single, repeatable flavor profile.

Compared to the single-origin Nordic Catch Kagoshima steak, this pack trades uniformity for variety, much like the Meat n Bone sampler but with higher-grade Japanese beef. It’s not as large as the Grumpy Butcher cowboy steak, but it delivers more luxury per bite. For those who want the best of Japan’s regional Wagyu without buying five separate steaks, this 16oz A5 ribeye variety pack offers unmatched authenticity and discovery—a true connoisseur’s choice.

This premium ribeye variant from Nordic Catch isn’t just the best overall Wagyu—it’s a benchmark in luxury beef delivery. Also sourced from Kagoshima Prefecture, this A5-graded ribeye carries the same flawless marbling and firm texture as its strip counterpart, but with the added richness of the rib cap—the most prized part of the rib section. The 16oz cut is thick, boneless, and skin-packed, ensuring maximum freshness from Japan to Chicago. For those who want the ultimate fusion of flavor, texture, and trust, this ribeye is the undisputed king.

In testing, it outperformed every other steak in juiciness and depth, with the ribeye’s fat cap self-basting the meat into a silken, buttery finish. The monounsaturated fat melted at low heat, releasing nutty, savory notes that lingered long after the last bite. Whether pan-seared or cooked sous vide, it delivered restaurant-quality results with minimal effort. The flash-freezing and airtight seal preserved quality perfectly, with no freezer burn or texture loss. Its only limitation? The price tag—this is a once-in-a-while splurge, not a weekly staple.

Compared to the A5 ribeye variety pack, this single-origin Kagoshima cut offers greater consistency and purity, while beating the PETRUSCO strip in flavor depth thanks to the ribeye’s natural richness. It lacks the variety of the Meat n Bone pack, but surpasses it in quality. For serious steak lovers who want the absolute best A5 Wagyu experience, this Nordic Catch ribeye sets the standard—a flawless fusion of origin, cut, and preservation.

The Kai Wagyu A5 NY Strip is a masterclass in value-driven luxury—a 12oz strip of A5+ graded Japanese Wagyu sourced from Miyazaki, Hokkaido, Kagoshima, and Kobe, all at a remarkably accessible price. Don’t let the smaller size fool you: this steak packs Olympic-level marbling, especially from the Miyazaki lines, which have won Japan’s Wagyu Olympics for quality. The overnight delivery ensures peak freshness, and the precise grading guarantees color, firmness, and tenderness that rival far more expensive cuts. For Chicago diners who want true A5 decadence without overspending, this is the smartest entry point.

In real use, the 12oz thickness cooked evenly, developing a crisp sear while staying rare and tender inside. The fine fat webbing melted beautifully, creating a juicy, buttery mouthfeel that outshines even some ribeyes. It’s perfect for individual servings, ideal for date nights or solo indulgence. While it doesn’t have the bone-in drama of a cowboy steak or the rib cap richness of a ribeye, it delivers pure, clean Wagyu flavor with minimal waste.

Against the Nordic Catch A5 strip, this Kai Wagyu offers similar quality but at a lower cost and smaller size, making it more practical for regular use. It’s not as large as the Grumpy Butcher steak, but it surpasses it in marbling and tenderness. For those who want authentic Japanese A5 without committing to a 16oz slab, this 12oz NY strip is the best balance of price, quality, and portion control—a true gourmet value.