Wagyu A5 Steak

About this cut

Wagyu A5 is the highest grade the Japanese system gives to beef – A for yield, 5 for marbling, colour and texture. The fat runs in fine threads through the whole muscle and melts at body temperature, so the flavour is rich, sweet and buttery. We cut it thinner than classic steaks (1.5–2 cm) because it is so rich that 100–150 g per person is plenty.

How to cook it

Take it out of the fridge 30 min before. A very hot cast-iron pan, no oil – use a piece of its own fat. 60–90 seconds per side, slice into strips and serve with flaky salt.

Goes well with

• Flaky sea salt · 250 g€6.50 →
• Beef tallow · 300 g€6.90 →
• Chimichurri · 200 ml€5.90 →