JAPANESE
A5 WAGYU
Directly sourced from farms in Japan, A5 Wagyu is hand-cut into individual portion sizes according to Japanese specifications. Giving you access to award-winning Wagyu, which has previously been unavailable in America, is our greatest pleasure.
Browse by: A5 Grading Award Winning Wagyu How to Cook Shop Wagyu FAQ
Buy Japanese A5 Wagyu
How is A5 Wagyu Graded?
First of all, what does "A5" mean exactly? Well, the Japanese wagyu rating system is alphanumerical, which means it consists of a letter and a number. The letter represents the yield quality, which essentially means how much usable meat was on the animal; "A" being the most superior. And then there's the number, which is more loaded with meaning than the letter. The number, between 1 and 5, represents where the quality falls on a number of characteristics, including fat marbling level. But marbling isn't the only thing that counts. The number awarded to the animal also considers the color of the meat, the fat, and how even its distribution is. The most important digit to remember is "5," which is at the highest level of marbling a cow can be graded at.
A4 vs. A5 Wagyu
In Japan, A4 and above marks the incredibly high standard by which luxury grade Wagyu in Japan is qualified, including Kobe beef. A4, in particular, is what true steak connoisseurs gravitate toward and is, simply put, the Wagyu lover’s Wagyu. Without compromising the umami-packed, melt-in-your-mouth experience for which Japanese Wagyu is famous, A4 offers a more balanced eating experience with a slightly deeper beefy flavor and less overwhelmingly rich profile. You can enjoy more of it in one sitting. A5, on the other hand, will leave you satisfied with just a slice or two because of its incredible richness. A5 is the highest grade of Japanese Wagyu with the greatest amount of marbling — a prized delicacy and extra decadent, special occasion treat everyone should try at least once.
Award-Winning Wagyu
Since 1966, Japan's beef industry has held a nationwide competition every five years to crown the best beef in the country. It's called Zenkoku Wagyu Noryku Kyoshin-kai (全国和牛能力共進会) but it's known also as "The Wagyu Olympics". There are 11 prize categories, one of the more interesting of which measures the quality of the fats (looking for things like the health-promoting and umami-generating oleic acid). There's also an overall winner, based on the average of scores across the categories. In 2017 and 2022, Kagoshima beef took the top prize based on overall contest scores (総合得点による「団体賞」は、鹿児島県が１位). You could say that Kagoshima's A5 Wagyu is one of the very best Japanese beef you can buy!
Melt-In-Your-Mouth Flavor
A5 Wagyu gets its legendary flavor from intense marbling. Get ready for sweet, buttery, decadent delight with every bite.
And there's science to back up the happy dance our taste-buds are doing. Research shows that beef from Kuroge-washu contains more omega-3 and omega-6 fatty acids, as well as more monounsaturated fatty acids (a.k.a. the good fats) than other kinds of beef. In fact, the unique composition of A5 Wagyu means that it melts at room temperature, so it's no exaggeration when we say it "melts in your mouth." This is just another reason why Japanese Wagyu is considered the pinnacle of the beef world.
How to Cook A5 Wagyu
Bite-size portions. Slice into small strips and cook each one at a time. With A5 Wagyu, a little goes a long way, so savor and enjoy as you go.
Season. Sprinkle a little sea salt (e.g. sel gris), to taste. Pepper is okay, too. Season lightly so you can savor and enjoy the flavor of the meat itself. Alternatively, you can season after cooking the meat. The choice is up to you.
Cook on Stainless Steel. Sear the meat (slices approximately 1-inch by 4-inches) directly on the hot surface of the pan for 1 to 2 minutes per side. There is no need to add oil whatsoever. The fat from the A5 will melt out and provide more than enough for cooking.
Japanese A5 Wagyu FAQ
We work closely with and source our Japanese A5 Wagyu directly from Kagoshima, Miyazaki, Kobe, and Shodishima (Olive Wagyu) prefectures.
Contrary to popular belief, the magnificent marbling and exceptional taste of Japanese A5 Wagyu comes mainly from its unique genetics — the Tajima bloodline subset of the Kuroge Washu breed, native to Japan. Although each farm’s practices vary, maintaining each animal’s well-being and nutrition is an essential part of every Wagyu Beef farmer’s core focus. However, massages or feeding the animals beer or sake is most certainly not a part of any farmer’s routine.
