A5 Wagyu Beef (Japanese Kobe Beef)

Understanding A5 Wagyu

The term “Wagyu” translates to “Japanese Cow,” and when prefixed with “A5,” it represents the highest grade of Wagyu beef. With intense intramuscular marbling, A5 Wagyu delivers a buttery, melt-in-your-mouth texture, often described as the pinnacle of steak experiences. A mere 3-5oz of this delicacy can satiate the most hungriest appetites. We often describe Japanese A5 Wagyu to our customers as “the steak version of the richest dessert you’ve ever eaten” and encourage our customers to truly understand the experience they are seeking prior to purchasing Japanese beef. We don’t say this because it isn’t absolutely fantastic, we say it to be honest. It is an incredibly rich experience that is best savored in small quantities.

History and Origin of A5 Wagyu

A5 Wagyu has a storied history rooted in the Japanese culinary tradition. Originally reserved for the imperial family and top samurai, this beef has been a symbol of luxury and prestige for centuries. Its unique breeding techniques, combined with Japan’s distinct climate and geography, contribute to its legendary status. Today, A5 Wagyu is incredibly competitive and popular throughout the world, with different farming methods and programs yielding various tasting experiences.

How is A5 Wagyu Different from Other Wagyu?

While many might search for “Japanese Wagyu” or “Japanese Wagyu A5,” it’s essential to understand the distinction. A5 Wagyu beef is not just any Wagyu; it represents the zenith of quality, a BMS (Beef Marble Score) of 9-12, signifying the maximum intramuscular fat. For comparison, a typical USDA Prime steak might only rank around a BMS 3. It is important to note that just because a steak is graded as BMS 12 does NOT mean it is “the best” – at this level, there really is no best! It is completely subjective! Our owner Nick, for example, favors BMS 9 the most whereas we have plenty of customers that demand nothing less than BMS 12. It truly must be tested to find one’s preference.

Our Authentic Japanese A5 Wagyu Offerings

The Meatery strives to source a variety of Japanese A5 Wagyu from competitive prefectures to offer customers a broad menu to experience. Each product is sourced from renowned Japanese prefectures like Kobe and Kagoshima, each boasting unique farming practices passed down through generations. And to guarantee authenticity, all our Japanese A5 Wagyu comes with a Certificate of Authenticity, inclusive of the cattle’s nose print.

Cooking A5 Wagyu: A Culinary Adventure

Cooking Japanese A5 Wagyu is more than just a process; it’s an art. Given its high marbling, it’s best cooked in its own fat, preferably in a stainless steel or cast iron pan. The cuts are typically thin, ensuring a swift cooking time. For those new to the experience, we recommend slicing your A5 Wagyu into 1″ wide vertical strips and cooking each piece individually. Pair your steak with subtle sides like steamed vegetables or a light salad to let its flavors shine.

Nutritional Benefits

Beyond its impeccable taste, A5 Wagyu is rich in omega-3 and omega-6 fatty acids. It also boasts higher levels of monounsaturated fats compared to regular beef, promoting heart health. In this published article, it is identified that the cholesterol profile of Wagyu actually contains less “bad cholesterol” than chicken.

Buying Guide

When purchasing A5 Wagyu, consider the prefecture of origin, as each region offers subtle flavor differences. Familiarize yourself with the BMS to select the marbling level that suits your palate. If you’re starting out with A5 Wagyu, we recommend beginning with BMS 9. This will still provide an immensely-marbled experience while allowing you to consume more for your first experience. As far as cuts are concerned, because of the marbling tenderness is typically not a consideration when deciding between ribeye or strips. If you prefer lighter marbling, we recommend a filet mignon. For the heaviest marbling, a ribeye.

The Meatery: Your Trusted Source for A5 Wagyu

Our commitment to quality and authenticity ensures that every bite you take is a journey of exquisite taste and unmatched luxury.

Join thousands of satisfied customers who have discovered the joy of cooking and savoring authentic Japanese A5 Wagyu. Dive into a world of culinary excellence with The Meatery.

As a small family-owned business our foremost priority is customer satisfaction. While we may not always have the rock bottom pricing, our customer service is unmatched and our thousands of satisfied customer reviews reflect this critical commitment.

Different Cuts of A5 Wagyu

A5 Wagyu is available in a variety of cuts, each offering a unique taste and texture. Popular options include:

– Ribeye: Known for its marbling and rich flavor, the ribeye is a favorite among many Wagyu enthusiasts.

– New York Strip: Also one of the most popular cuts of Japanese A5 Wagyu due to its intense intramuscular marbling, sightly proportions and balanced flavor.

– Sirloin: A leaner cut, the sirloin offers a perfect balance of tenderness and robust beefy flavor.

– Tenderloin: As the name suggests, the tenderloin is exceptionally tender and is often considered the most luxurious cut of A5 Wagyu.

– Rib Cap: A special here at The Meatery our Rib Cap is an 8oz steak cut from the cap of the ribeye (not the spinalis, the lifter meat). While this is traditionally a very tough cut of meat in Angus steak, because of its deep marbling it provides a wonderful eating experience with a slight, familiar “chew” to it akin to Angus Beef.

Serving Suggestions

A5 Wagyu pairs beautifully with a range of beverages. For wine enthusiasts, a glass of full-bodied red wine, such as a Cabernet Sauvignon or Shiraz, complements the beef’s richness. For those who prefer sake, a dry junmai daiginjo sake can enhance the dining experience.

Storing A5 Wagyu

To preserve the quality of A5 Wagyu, store it in the refrigerator if you plan to consume it within a few days. For longer storage, it’s best to keep it in the freezer. Always let the beef thaw naturally in the refrigerator before cooking and come up in temperature prior to placing it in the pan. All of our Japanese A5 Wagyu is vacuum-sealed. This will keep the steak fresher longer as well as reduce the risk of unsightly oxidation.