JAPANESE A5 WAGYU
Exquisite marbling, extreme tenderness, and packed with robust flavor — A5 is the highest grade possible and the most luxurious beef you can buy.
House of Japanese Wagyu
We're proud to partner with the Japan Food Product Overseas Promotion Center (JFOODO), a government-led organization that promotes Japanese agricultural, forestry, fishery and food products.
This program showcases U.S. restaurants and chefs that feature Japanese Wagyu beef, as well as the many U.S.-based purveyors of this extraordinary ingredient. Crowd Cow is the main direct-to-consumer e-commerce site featured in this initiative.
Marbling & the BMS Grading System
Marbling is the distribution of soft white intramuscular fats within the red meat. Generations of careful breeding and management of diet and exercise contribute to the unique marbling of Wagyu Beef. Wagyu is graded for its marbling on a scale of 1-12, with 12 being the highest achiavable quality. At this level, the beef is considered a work of art. To be designated as "A5 Wagyu," the beef must be raised in Japan and achieve the highest possible rating by the Japanese Meat Grading Association. For reference, USDA Prime Beef, the highest designation of quality in the U.S., is equivalent to a 4 or 5 marbling score.
Restaurant Quality from Your Home
Bite-size portions. Slice into small strips and cook each one at a time. With A5 Wagyu, a little goes a long way, so savor and enjoy as you go.
Season. Sprinkle a little sea salt (e.g. sel gris), to taste. Pepper is okay, too. Season lightly so you can savor and enjoy the flavor of the meat itself. Alternatively, you can season after cooking the meat. The choice is up to you.
Cook on Stainless Steel. Sear the meat (slices approximately 1-inch by 4-inches) directly on the hot surface of the pan for 1 to 2 minutes per side. There is no need to add oil whatsoever. The fat from the A5 will melt out and provide more than enough for cooking.
Japanese A5 Wagyu Sando
Recipe Credits: Chef Samuel Clonts & Chef Derek Wilcox
Ingredients: A5 Wagyu, Tare Sauce, Japanese Milk Bread
- Preheat a pan to medium high heat
- Sear both sides of the wagyu for approximately 90 seconds until light crust has formed on both sides
- Let beef rest for 5 minutes
- While beef is resting, toast one side of each slice of bread in the pan that the wagyu was seared in until golden brown.
- Apply a layer of tare sauce to the untoasted sides of the bread and place the wagyu in between.
- Slice sando and enjoy
Myths & Facts
We've been writing extensively about A5 Wagyu to give you some background on the Japanese beef and its well-earned reputation for rich marbling. One thing that's become increasingly evident in the course of our research and travels to Japan is the fact that there's a scary amount of myths out there about A5 Wagyu from Japan.
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