New York Japan Wagyu A5

A5 is the highest possible quality grade in the Japanese beef grading system. Wagyu A5 roast beef comes from the Japanese Black (Kuroge Washu) breed—cattle with a unique ability to develop finely distributed intramuscular fat that melts at temperatures as low as 27–28°C. The result is legendary, creamy marbling and a buttery, nutty flavor with a distinct umami note.

Unlike Wagyu entrecôte, the roast beef has a slightly firmer texture, while retaining all the tenderness and juiciness characteristic of this breed. This cut is for those who want to experience the full flavor of Wagyu with a slightly more pronounced meat texture.

Due to its extreme marbling, Wagyu A5 does not require long cooking. All you need is a very hot cast-iron skillet and literally a few dozen seconds on each side. Serve in thin slices, with salt, soy sauce, and wasabi (if you like to experiment).

Available in 100 g, 200 g, and 300 g portions.