Wagyu A5: what are you actually paying for?

Wagyu literally means "Japanese cattle". It covers four Japanese breeds, the best known being Japanese Black, genetically predisposed to fat inside the muscle. That intramuscular fat has a low melting point – it melts at the temperature of your palm.

What does A5 mean?

The Japanese Meat Grading Association gives a letter (A–C) for carcass yield and a number (1–5) for quality: marbling, meat colour, firmness and fat colour. A5 is the highest possible grade.

The BMS scale

Marbling is measured on the BMS scale from 1 to 12. A5 covers BMS 8–12. The higher the number, the more white threads of fat run through the meat.

Wagyu vs. Kobe

Kobe is Wagyu from Hyogo prefecture that meets strict additional criteria. Every Kobe is Wagyu, but not every Wagyu is Kobe.

How much per person?

Wagyu A5 is so rich that 100–150 g per person is plenty. It is best served sliced into strips as a tasting, alongside another steak or sides.

How to cook it

Thin (1.5–2 cm), in a very hot pan with no oil, 60–90 seconds per side. No sauce – just flaky salt.