A5

The top of Japan's grading system. BMS 8–12, the marbling that melts at body temperature, the texture most people picture when they hear "Wagyu." Every cut is certificate-backed and traceable to a specific prefecture.

What "A5" Actually Means

"A" is the top yield grade. "5" is the highest meat quality score, based on marbling, color, firmness, and fat quality. In practice: serve smaller portions than you would of any other steak. It is that rich.

What's Rotating

Miyazaki Gyu. Satsuma (Kagoshima). Sanuki Olive-Fed (Kagawa). Shimane. Takamori "Drunken Wagyu." Many more — we rotate constantly.

Frequently Asked Questions

How do you cook A5 Wagyu?

Use high heat and a short sear. Do not add oil — A5 renders enough of its own fat. Sear 45–60 seconds per side in a hot cast iron pan, season with salt after searing, rest 5 minutes, then slice thin against the grain.

Why is A5 Wagyu so expensive?

A5 is the highest of Japan's beef grades and represents a small fraction of Japanese production. Cattle are raised on long feeding programs, and imports to the United States are limited. Certificate-backed traceability adds cost as well.

What is the best A5 Wagyu cut for a first-time buyer?

A5 Ribeye or NY Strip in a smaller portion size. Both show off the marbling clearly. Filet is the most tender option but has milder flavor. Start with 4 to 6 ounces per person.

Should A5 Wagyu be cooked rare or medium?

Medium-rare to medium. Unlike leaner steaks, A5 needs enough heat to render its intramuscular fat. Cooking it rare leaves the fat waxy rather than silky.

How much A5 Wagyu should I serve per person?

Four to six ounces per person, roughly half a normal steak portion. A5 is so richly marbled that larger portions are often too rich to finish.