What Is A5 Wagyu?
A5 Wagyu is the highest grade of Japanese beef — the pinnacle of what cattle farming can produce. The "A" refers to the yield grade (how much usable meat comes from the carcass), and the "5" is the top quality score based on marbling, color, firmness, and fat quality. When you see A5 on a label, you're looking at beef that scored perfect or near-perfect across every metric the Japanese Meat Grading Association (JMGA) evaluates.
But here's what most guides won't tell you: not all A5 is created equal. There's a wide range within the A5 grade itself, and understanding that range is the difference between a good purchase and a great one.
Understanding the BMS Scale: Why It Matters for Buyers
The Beef Marble Score (BMS) is the single most important number when buying A5 Wagyu. It measures intramuscular fat — the white ribbons of marbling that melt during cooking and create that buttery, rich flavor Wagyu is famous for.
The BMS scale runs from 1 to 12:
- BMS 1-3: Standard beef (you'll never see this labeled as Wagyu)
- BMS 4-5: Good marbling, roughly equivalent to USDA Prime
- BMS 6-8: Australian Wagyu territory — excellent marbling with more beef flavor
- BMS 9-12: Japanese A5 Wagyu — extreme marbling, buttery texture, melt-in-your-mouth
A5 Wagyu starts at BMS 8 and goes up to 12. Most of what we sell at The Meatery falls in the BMS 9-12 range, which is the sweet spot where you get maximum marbling without the beef becoming overwhelmingly fatty.
Pro tip: When shopping for A5 Wagyu, always check the BMS score. A BMS 9 ribeye and a BMS 12 ribeye are both "A5," but they're noticeably different eating experiences. BMS 12 is almost like beef butter — incredible in small portions. BMS 9-10 gives you that perfect balance of intense marbling and beefy flavor.
Japanese Prefectures: Where the Best A5 Wagyu Comes From
Japan's top Wagyu-producing regions each have distinct characteristics:
Kagoshima
Japan's largest Wagyu-producing prefecture and winner of the prestigious Wagyu Olympics. Kagoshima cattle are known for consistent, high-quality marbling with a slightly sweeter flavor profile. This is the region most of our A5 Wagyu Ribeyes and Filet Mignons come from.
Miyazaki
Another top-tier prefecture with a reputation for exceptionally tender beef. Miyazaki Wagyu tends to have a cleaner, more refined fat flavor. Our A5 Miyazaki New York Strip is a customer favorite.
Kobe (Hyogo Prefecture)
The most famous name in Wagyu — and the most misunderstood. True Kobe beef comes only from Tajima-gyu cattle raised in Hyogo Prefecture. It's the most strictly regulated beef in the world, and it commands premium prices. We're one of the few U.S. retailers authorized to sell Certified Kobe Beef.
A5 Wagyu Price Guide: What to Expect
Let's talk money — because A5 Wagyu is an investment, and you should know what you're paying for.
Price Ranges by Cut (2026)
| Cut | Typical Price Range | Best For |
|---|---|---|
| Ribeye (14-16oz) | $130-$180 | The ultimate A5 experience — maximum marbling |
| New York Strip (10-12oz) | $100-$150 | Balanced marbling and beefy flavor |
| Filet Mignon (6-8oz) | $80-$120 | Tender with less fat — great for first-timers |
| Denver Steak (8oz) | $60-$90 | Underrated cut with excellent marbling |
| Picanha Slices (8-9oz) | $50-$80 | Unique cut, great for grilling |
| Ground Beef (16oz) | $40-$60 | Luxurious burgers, bolognese, tartare |
| Certified Kobe Beef | $150-$300+ | The ultimate flex — true Kobe is the rarest |
Why the price range? BMS score, prefecture of origin, and cut all affect price. A BMS 12 Kobe ribeye will cost significantly more than a BMS 9 Kagoshima denver steak — but both are genuinely A5 Wagyu.
How to Spot Fake A5 Wagyu
The Wagyu market has a fraud problem. Here's how to protect yourself:
- Check for certification. Authentic Japanese A5 Wagyu comes with a certificate of authenticity that includes the animal's nose print (yes, really), its 10-digit ID number, and the prefecture of origin. At The Meatery, every piece we sell is traceable.
- Beware "Wagyu-style" or "Wagyu blend." These terms mean nothing. Real Wagyu is a specific breed (Japanese Black, Japanese Brown, Japanese Shorthorn, or Japanese Polled). Crossbreeds are sold as American or Australian Wagyu — not A5.
- If the price seems too good to be true, it is. A5 Wagyu ribeye for $30? That's not A5 Wagyu. Period.
- Buy from authorized importers. The Japanese government tracks every piece of Wagyu exported. Legitimate retailers can show you import documentation.
Best A5 Wagyu Cuts for Different Occasions
First Time Trying A5 Wagyu
Start with a Kagoshima Filet Mignon (BMS 9) or a Denver Steak (BMS 11). These cuts give you the A5 experience without being overwhelmingly rich. The filet has less fat than a ribeye, so you get the buttery texture with more approachability.
Special Dinner for Two
Go with the Kagoshima Ribeye. A single 14-16oz ribeye feeds two people easily — A5 is so rich that 4-6oz per person is the perfect portion. Slice thin after resting.
Impressing a Group
The Rib Cap Steak (BMS 11) is the showstopper. It's the most marbled section of the ribeye, and when you slice it for a group, the marbling pattern draws audible gasps. Pair with a Certified Kobe New York Strip for the ultimate tasting experience.
Everyday Luxury
A5 Wagyu Ground Beef is the most accessible entry point. Make smash burgers, beef tartare, or the richest bolognese you've ever tasted. At around $40-60 per pound, it's the most affordable way to cook with A5.
How to Cook A5 Wagyu at Home
A5 Wagyu requires a different approach than cooking regular steak. The extreme marbling means the fat renders at a lower temperature, so you need to adjust your technique.
The Simple Sear Method (Recommended)
- Bring to room temperature. Take your steak out of the fridge 30-45 minutes before cooking.
- Season simply. Just coarse salt. A5 Wagyu's flavor is so complex and nuanced that heavy seasoning covers it up. Some people add a touch of freshly cracked black pepper, but salt alone is the traditional approach.
- Get the pan screaming hot. Cast iron, no oil needed — the marbling provides all the fat you need. Heat until the pan just starts to smoke.
- Sear 60-90 seconds per side. A5 Wagyu is best at medium-rare to medium. The fat needs to render, but you don't want to cook past medium or you'll lose the buttery texture that makes it special.
- Rest for 5 minutes. Slice against the grain into thin strips. This is how it's served in Japan — thin slices let you appreciate the marbling and keep each bite from being overwhelming.
Common Mistakes to Avoid
- Don't overcook. Well-done A5 Wagyu is a waste of money. The magic happens at medium-rare to medium.
- Don't use thick cuts for grilling. A5 steaks over 1 inch thick are hard to render properly on a grill. Stick to the pan, or use thin-sliced cuts for yakiniku-style grilling.
- Don't serve massive portions. 4-6oz per person is plenty. A5 is incredibly rich — eating a 16oz A5 ribeye solo will leave most people feeling overwhelmed.
Where to Buy A5 Wagyu Online
When choosing where to buy A5 Wagyu online, look for retailers that offer:
- Traceability: Can they tell you the prefecture, farm, and BMS score?
- Proper shipping: A5 Wagyu should ship frozen with dry ice in insulated packaging. If it arrives thawed, something went wrong.
- Cut selection: A good retailer offers multiple cuts and grades, not just one "mystery steak."
- Authenticity documentation: Certificates of authenticity should be available upon request.
At The Meatery, we source directly from top Japanese producers in Kagoshima, Miyazaki, and Hyogo (Kobe). Every piece is BMS 9-12, ships frozen with dry ice nationwide, and comes with full traceability. We're also one of the few U.S. retailers authorized to sell Certified Kobe Beef.
Browse our full A5 Wagyu collection →
Frequently Asked Questions
Is A5 Wagyu worth the price?
If you appreciate exceptional food, yes. A5 Wagyu is a fundamentally different eating experience from any other beef. The marbling creates a buttery, umami-rich flavor that you literally can't get from any other steak. Start with a smaller, more affordable cut like Denver Steak or ground beef if you want to try it without a big investment.
What's the difference between A5 Wagyu and Kobe beef?
All Kobe beef is A5 Wagyu, but not all A5 Wagyu is Kobe. Kobe is a specific sub-category — it must come from Tajima-gyu cattle raised in Hyogo Prefecture and meet additional strict standards. Think of it like Champagne vs. sparkling wine.
Can I buy A5 Wagyu at a regular grocery store?
Extremely unlikely. Most grocery store "Wagyu" is American or Australian Wagyu (crossbreeds), not Japanese A5. Authentic A5 Wagyu is almost exclusively sold through specialty retailers and high-end restaurants.
How much A5 Wagyu should I buy per person?
Plan for 4-6 ounces per person. A5 is incredibly rich due to the high fat content. Eating more than 6oz in one sitting is too much for most people. A 14-16oz ribeye comfortably serves 2-3 people.
How should I store A5 Wagyu?
Keep it frozen until 24-48 hours before cooking. Thaw in the refrigerator — never at room temperature or in the microwave. Once thawed, cook within 2-3 days for best quality.
