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Often searched as "a5 wagyu" or "wagyu a5," this luxurious beef is renowned worldwide for its unrivaled quality, flavor, and marbling. The Meatery is proud to present the finest cuts of Japanese A5 Wagyu, offering an unparalleled dining experience for true connoisseurs. We are proud to be one of just a few websites in the entire country that is Kobe Beef Certified.
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.
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.
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.
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 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.
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.
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.
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.
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.
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.
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.
How much does A5 Wagyu cost?
Japanese A5 Wagyu typically ranges from $89 to $350+ depending on the cut and weight. Filet mignon and ribeye cuts command premium prices due to their exceptional marbling (BMS 9-12). At The Meatery, A5 Wagyu starts at $89 with free shipping on orders over $195.
Is A5 Wagyu worth the price?
A5 Wagyu delivers an entirely different eating experience than conventional beef. With a Beef Marble Score of 9-12 (compared to BMS 3 for USDA Prime), the intense marbling creates a buttery, melt-in-your-mouth texture. A small 3-5oz portion is incredibly satisfying.
What is the difference between A5 Wagyu and regular Wagyu?
A5 is the highest grade in the Japanese Meat Grading Association system. The “A” refers to yield grade (highest) and “5” refers to meat quality (highest). A5 Wagyu must score BMS 8-12 for marbling. Regular Wagyu may be graded A3 or A4, or could be crossbred American/Australian Wagyu with significantly less marbling.
How do you cook A5 Wagyu steak?
Slice into 1-inch strips and sear briefly in a hot stainless steel or cast iron pan — no added oil needed. The marbling provides plenty of fat. Cook to medium-rare and pair with subtle sides like steamed rice or a light salad.
How do I know my A5 Wagyu is authentic?
All authentic Japanese A5 Wagyu comes with a Certificate of Authenticity that includes the cattle’s nose print, origin prefecture, and individual identification number. The Meatery is one of the few US retailers certified by the Kobe Beef Marketing and Distribution Promotion Association.
What is the best cut of A5 Wagyu for beginners?
For first-timers, we recommend starting with a BMS 9 ribeye or NY strip. BMS 9 is still incredibly marbled but allows you to enjoy a slightly larger portion without being overwhelmed by the richness.
A5 Wagyu is more than just beef; it's a journey into the world of culinary luxury. Every bite tells a story of tradition, craftsmanship, and the pursuit of perfection. At The Meatery, we're honored to bring this experience to your table. Join us in celebrating the art of fine dining with the best of Japanese A5 Wagyu.
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A5 wagyu beef is the highest grade of Japanese wagyu, rated on a scale where "A" represents the top yield grade and "5" indicates the highest quality score for marbling, color, firmness, and fat quality. A5 wagyu beef comes exclusively from Japanese Black cattle raised in Japan and is famous for its extraordinary intramuscular marbling, which produces a rich, buttery flavor and melt-in-your-mouth texture. A5 wagyu typically scores between 8 and 12 on the BMS (Beef Marble Score) scale — far above USDA Prime, which generally scores around BMS 3–4. Because of its intense richness, A5 wagyu is best enjoyed in smaller portions of 3–5 ounces.
In the Japanese beef grading system administered by JMGA (Japanese Meat Grading Association), the letter grade (A, B, or C) reflects yield — how much usable meat the carcass produces — while the number (1 through 5) rates overall meat quality based on four criteria: marbling, meat color and brightness, firmness and texture, and fat color and quality. A5 means the animal received the highest possible marks in both yield and quality, making it the top tier of all Japanese beef. Only a fraction of wagyu cattle achieve this grade, which is why A5 commands premium pricing worldwide.
The BMS (Beef Marble Score) is a 1–12 scale used by the Japanese Meat Grading Association to measure the density and distribution of intramuscular fat — the white marbling streaks visible within the meat. To qualify as A5, wagyu must score a BMS of 8 or higher, though most A5 cuts sold at premium retailers like The Meatery range from BMS 9 to 12. For perspective, USDA Prime beef — the highest American grade — typically falls around BMS 3–4, meaning A5 wagyu has roughly three to four times the marbling. The difference between BMS 9 and BMS 12 comes down to personal preference rather than objective quality; both deliver an exceptionally rich eating experience.
Japanese A5 wagyu is not inherently halal, as conventional Japanese processing does not follow Islamic slaughter guidelines. However, halal-certified wagyu does exist — The Meatery carries a dedicated Halal Wagyu Beef collection sourced from Australian producers certified by the Australian Wagyu Association, which is a recognized halal certifier. If halal compliance is important to you, look specifically for products labeled halal-certified rather than assuming all wagyu meets those standards. The Meatery's halal wagyu offerings provide the same premium quality and rich marbling experience while meeting strict dietary requirements.
The best way to cook A5 wagyu steak is to keep it simple — slice it into 1-inch strips, heat a stainless steel or cast iron pan until very hot, and sear each piece for 30–45 seconds per side with no added oil, since the beef's abundant intramuscular fat renders and bastes the meat as it cooks. Aim for medium-rare to medium (130–140°F internal) to let the marbling fully melt into the meat without overcooking. Avoid grilling A5 wagyu directly over open flame, as the high fat content causes significant flare-ups. Keep accompaniments light — steamed rice, a simple salad, or lightly seasoned vegetables — so the beef's rich, buttery flavor remains the star.
Authentic Japanese A5 wagyu should always come with a Certificate of Authenticity that includes the animal's nose print, origin prefecture, and processing details — this is the gold standard for verifying legitimacy. The Meatery sources A5 wagyu directly from renowned Japanese prefectures including Kagoshima, Miyazaki, and Kobe, with every cut accompanied by its certificate. The collection includes over 20 cuts ranging from ribeye and New York strip to filet mignon and specialty cuts like rib cap, with BMS scores from 9 to 12. All orders ship frozen and vacuum-sealed to preserve quality, with delivery available nationwide.
Japanese A5 wagyu comes from purebred Japanese Black cattle raised in Japan under strict lineage and feeding protocols, producing BMS scores of 8–12 with marbling so dense the meat appears almost white with fat. American wagyu is typically a cross between Japanese wagyu genetics and domestic breeds like Angus, resulting in a different marbling profile — rich by American standards but generally scoring BMS 4–7, closer to the upper range of USDA Prime. The eating experience is distinctly different: A5 wagyu is intensely buttery and rich (best in 3–5 oz portions), while American wagyu offers a more familiar beefy flavor with enhanced marbling, making it better suited to larger steak portions and a popular alternative for those comparing wagyu vs Angus. Both are excellent choices, but they serve different culinary purposes.
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