Japan Premium Beef

If there wasn’t any evidence prior to how spoiled I am, let this serve as the first piece in whatever demise to come, because this is the only butcher I’ll agree to go to… save for when I cook for my Muslim friends (I go to a halal butcher for them). Yes, I’m a snob– and after you try their marinated beef, you too, can be a snob, just. like. me.
Now that it’s BBQ season, it’s time to show off them grill skills from those buzzfeed listicles everyone’s guilty of reading. And we all know the best way to grill a burger– is to make a steak. What Japan Premuim really delivers that other butchers can’t are the uncommon cuts of meat and a marbling to make the Statue of David jealous. They have washugyu, berkshire pork belly, pork jowl… fuggin’ pork jowl. If you haven’t tried that yet, you’re doing yourself a disfavor (It especially makes for great drunk food); it’s an unpopular cut in America but that’s only because we’re slow on discovering true happiness. I mean… look who might become president.
Anywhooooooo, what I’m particular fond of of this place are the pre-​marinated sets. Those are usually on sale and ready to grill for a quick BBQ emergency. And because they’re Japanese, they come in yakiniku flavors I’m so fond of. Little umami here, a little citrus there, it’s fuggin’ delicious. And the best part is, when I go to a friend’s bbq, I look like a hero.

Sorry to sound redundant, but this is the best steak I’ve ever had. Meat is super buttery and rich, tastes like beef and nothing short of what it should be. I came by to sample one steak, bought a ¼ lb for under $ 15, went home and seasoned it and cooked it 2 minutes on each side on a cast iron skillet because it was a thin cut. I imagine the thicker slices are heavenly, but the thin slice was more than enough to get me hooked. I will never go to a steakhouse again. This is my go to place for steaks even if I have to cook them myself.
Just want to note that the shop is very small, but I came on a late Sunday afternoon and a few folks were inside.

This place is amazing. They have Wagyu from both Oregon and Japan. I had the Wagyu ribeye from Oregon and it was amazing. The best steak I’ve ever had. Better than any steakhouse (Peter Luger, Wolf Gang’s, etc). Although very expensive, it’s actually a very good value. The quality is substantially higher and the price is much lower than what you’d find at Lobel’s, etc. The distribution of marbling, color of the marbling, texture of the marbling, color of the meat, and smell were just outstanding. The meat is also cut with Japanese precision. They also made a custom blend of hamburger meat for me as I like a fatty burger. Take it from this fatty– best butcher in NYC and worth the money.

Very expensive, but very very good. Absolutely worth paying the significant price premium. We will be back soon and often.

We got 4 different cuts of meat (2 wagyu, marinated beef, and pork belly) and loved the wagyu. I think the other cuts weren’t the best only because we’re not the greatest cooks, but I think there was no way to go wrong with the wagyu. It literally melted in our mouth and will definitely bring us back!

This is the best place for Sukiyaki beef.
The owner and staffs are Japanese, so you can order in Japanese.
They give good advice which kind of beef is best for your dish and how to cook.

Purchased some of their beef and pork belly for shabu shabu! Great quality! Will definitely come back!

This place is certainly premium premium, close to Pino’s but in a different style.
They omit the Inc. on the listing, contrary to maps.

I’ve hopped in here a few times. I have to say, it’s a bit intimidating if you’re a total noob and haven’t cooked high-​grade Wagyu before. Don’t be afraid to ask questions, I’m almost positive the butchers would rather you do all this amazing beef some justice in your kitchen than let it go to waste.
This is the best butcher I’ve ever been to, hands down. I’ve bought sirloin, NY strip, ribeye and the wagyu here. It is unbelievable. I’ve never been more proud of my cooking skills after being able to (somewhat) perfectly prepare these cuts of meat. I was so scared to overcook these pieces of meat heaven but after doing thorough research and a bit of eyeballing, I probably cooked the best meal ever in my life (thanks to this butcher shop).
I recommend getting ½ lb of Wagyu. It’s probably enough for 3 people and the filet is thick enough for a better slices. The ¼lb gets too thin, if you want to eat it sashimi style then that would be better. I also wouldn’t consume JUST the Wagyu. It is very, very rich. I would get a ribeye or NY strip to go along with the Wagyu for variety.
I really don’t mind these prices at all because for the Wagyu addition to the Chef’s tasting at Bouley, it’s an additional $ 90 for 4 small slivers.
Every time I am looking for my special occasion steak fix, I am coming here!

This place has a great butcher shop or premium top cut beef. And is also a speak easy for a great restaurant only way you could get in you have to be invited you got to have the number you cant make reservations unless you have the number. I have not been to the restaurant yet but I will soon make my way there

Best beef purveyor in the city. Very tasty! They also have specials /​just ask if you don’t see it.

My love :) Thank you for being you~

This is definitely one of the nicest butchers that I’ve been to.
I bought two decent sized ribeyes, basically 38 dollars a piece, not cheap but good at around 53 a pound. I did however get some awesome thick cut bacon which was a crowd pleaser.

Wanted to cook my gf a special valentine’s day dinner and by special I meant some quality juicy steak! I remembered this butchershop because it was the storefront of the Bohemian Restaurant. I figured they get their meat from the same butcher, and I did LOVE Bohemian…
This is not your typical butcher shop everyone… This is for high quality Japanese steak, Wagyu! Beautifully marbled with fat, each pound can run you from $ 50-​$ 100. It is not advised if you don’t know how to cook a steak of this quality. I will gladly do it for you if you share… jpjpjp The butcher was very friendly and made sure I was happy with my piece of NY Strip.
TIP: They know very little English, so be warned there might be some language barrier. Also, DO NOT LET THEM WEIGHT YOUR MEAT WITH THE STYROFOAM COVER!!! For $ 50 a pound, every oz counts! Last tip… they have fresh fish/​duck breast for pre-​order… Expect my return for a fatty duck breast very soon. Thank you!

A true carnivore? Enjoy high end meats? Got chedda to burn? You found the right spot.
Establish in 2009, JPM has been running game in the NoHo area ever since and with good reason — delicious premium Japanese meats. Unfortunately you won’t find Kobe beef here but if you found your way to this place, you’re most likely looking for Wagyu or Washugyu.
A tip for the novice — If you’re planning to buy meats from here, you should do your research first. Customer service here is lacking as i came in and asked basic questions about the products only to be met with straight forward answers topped with impatiences. Maybe he was busy? After all, it was only me in the store.
I decided on a ribeye cut of Wagyu imported from Japan. Luxury at its finest. As soon as it hit my tongue, it all just melted away. Freaking amazing.
The Washugyu would be another great option if the imported Wagyu is not in stock. Washugyu is basically American Wagyu (black wagyu crossed bred with American Angus cattle). Both at about the same price per lb, you can’t go wrong with either when wanting to impress that special someone.
What i didn’t know was that some of your favorite Japanese dining establishments get some of their meats from here as well (EN Japanese Brasserie, Takashi and Bohemian).
I’ll make a return visit for the Wagyu ground chuck that everyone raves about. People say it makes one of the juiciest burgers and for bout 5 – 6 dollars a lb, Its worth giving it a shot.
side note — Don’t bother asking them for the phone number to Bohemian. I was met with a fake smile and a reply of «Sorry, we’re different companies».

This is not your average butcher. Be ready to be amazed by the quality of the cuts of meat found here. I’m a true carnivore and I’m pretty sure this place is what heaven or at least what I think it would feel like. Probably your best bet of Japanese style raised beef or wagyu from Japan in New York City.
I wouldn’t recommend this place for amateur chefs, because the quality of meat here must be prepared correctly or it’s a waste of your effort and money. There are many different styles of Japanese cuisine you can buy meat for such as: yakuniku, shabu shabu, bbq, steak, soup base, etc.
Pieces of rib eye are pretty steep but the texture and marblization won me over instantly as I couldn’t stop salivating. Too bad we went on New Year’s Eve and they were sold out of the wagyu because that was why we went. I will definitely be back when they have it in store.
I really liked that they sold cube foie gras here as well, take notes my Cali friends!
Tip: Call ahead of time to make sure they have the type of meat you want.

Highest quality meat in town. It’s super expensive but worth it.
Great place to get meat if you want to impress your dinner guest!

After finding out about this place, I never ever bothered ordering wagyu at the restaurants anymore; It’s just not worth it. I don’t normally cook but cooking this is a piece of cake. The butcher even teaches you how to cook them to perfection.
Did I mention that the butcher wears a tie?

This place is really random. I would never walk in it if I didn’t know it even existed. This place is like a hole in the wall compare to what is shown in the pictures.
Since I am not rich nor do I know how to cook well enough to spend a lot of on meat I bought the ground beef to make some hamburgers. The ground beef alone isn’t that much above the rest. However the ground beef is still pretty cheap but not compare to other stores.
Again when you are talking about ground beef, the quality of the beef doesn’t make a big difference since it is all ground up.
What I didn’t like is that the employee don’t change their gloves when they are handing cash and meat. I don’t like my meat to have all the gross germs from people’s cash especially if I want a burger more on the rare side. Also I don’t appreciate being handed bloody bills because they didn’t take off their gloves.
They no longer give you tips on cooking meat, a piece of beef fat, nor ice to keep the meat cool. This was even the case for a customer ahead of me who bought a 50 dollar cut of meat.

Passed by this modern and clean looking meatshop.
Ordered the marinated beef for $ 6.99 lb, ordered 1 lbs to try.
Butcher was very polite.
Went home and seared it for 1 minute each side since it was thin.
Best beef I’ve had.
Will save $ 1 a day to order the $ 65 lb aged beef.