They say a diamond is the surest way to erase all doubt that two-months’ salary can last a lifetime. Whoever “they” are, no shit. It’s a diamond. Assuming it’s an all-natural genuine article, we’re talking about a hunk of carbon formed over the course of at least 1 billion years of relentless heat and pressure about 100 miles beneath Earth’s surface. We would damn sure hope it outlives us.
Want a truly challenging value proposition this Valentine’s Day? Sink $4,000 into 20 pounds of 100% A5 Grade Japanese Kobe Beef and see how far you can stretch it. Unfortunately, reality eventually sets in bearing the bad news that this savory taste of paragon culinary luxury cannot endure forever. The upside being, you will never feel so indulgently honored to convert every indescribably exquisite blessing of a bite into poop.
Each of the two vacuum-sealed packages in every shipment contains 10 frozen whole pounds of Loco Steaks’ finest discerningly selected high-marbled Wagyu Filet Mignon, chosen for a signature mouth-watering tender texture renowned the world over for melting in flavorful splendor on the tongue. Wagyu cattle receive exemplary humane care from Kuroge breeders who closely monitor their 600-day diet of grass, wheat, rice, corn, barley, and other wholesome staples that contribute under carefully controlled, stress-free living conditions to Kobe beef’s internationally prized softness and copious marbling. Explicitly disciplined protocols from birth throughout a 30-month preparation process include muscle-stimulating regular massages to guarantee every cut of beef meets a peerless caliber of quality, as graded by the numerous meticulous criteria of Japan’s distinct grading system.
This is carnivorous Nirvana.
If you happen to have $4,000 burning a hole in your pocket, why not bring home the incomparable, unforgettably luxurious experience of Wagyu beef enjoyed only in the world’s most acclaimed restaurants? We promise, you won’t regret a single bite.