about our a5 wagyu from japan
Q: What is wagyu? what is a5?
wagyu is a term that literally means “Japanese cow” and is the name given to the breeds of cattle developed over centuries in Japan. a5 is the highest possible quality rating given by the Japanese government. the letters (a, b, or c) refer to “yield”: farmers care more about that than consumers. numbers (1-5) refer to quality, marbling measurement, and three other traits. check out our wagyu infographic as well as our post on wagyu myths and facts.
Q: Does the cow crowd really get their a5 wagyu directly from japan?
a: yes! We are unique in that we work directly with producers in Japan and are not dependent on middlemen, importers or meat brokers. Read about our journey inside the world of Japanese beef and watch our video on Japan’s luxury beef brands.
Q: how does this a5 wagyu compare to real kobe beef from japan?
a: this beef comes from the same breed as kobe beef (kuroge washu) but from different parts of japan. This beef is also rated higher, only at A5, while Kobe beef can come from cattle that are rated A4 or A5. a5 wagyu is a greater guarantee of quality.
Q: How much does it cost?
A: The cost of our A5 Wagyu is a fraction of what you’d pay at one of the few steakhouses in the US that offer the real thing like we do. prices will vary depending on the cut and will be published at the time of sale.
Q: How thick are the fillets?
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a: Our steaks will be cut exactly in the style and tradition of Japanese steakhouses. that means rib steaks will be cut about ¾” thick, just like sirloin steaks; and loin fillets will be 1½” – 2” thick. As you’re probably thinking by now, it’s leaner than a traditional American steak, and the reason is that Japanese cuisine just has a different tradition. we want to be true to that. Read more about Japanese-style cuts here.
Q: How will my order be delivered?
a: All orders will be packed with dry ice and delivered frozen in an isothermal container. these thaw easily, which in no way affects the quality of the meat.
Q: I can grill a ribeye blindfolded, but I’ve never cooked a wagyu a5. I’m afraid I’m going to spoil a very good and expensive piece of meat. help!
a: don’t be afraid. acceptance of the difference in cooking style is the first step! means you can do this! is different? Yes. it’s hard? No! in fact, wagyu beef is one of the simplest types of beef to prepare, you’ll see.
We’ve put together some videos on how to properly defrost and cook your a5 Japanese wagyu, so you can experience this steak properly. see how to prepare and enjoy a5 wagyu.
Q: What is your sales policy?
A: All sales are final. no returns or exchanges are accepted.
about kobe beef
Q: Are kobe and wagyu beef the same thing?
a: wagyu simply means “Japanese cow”. there are 6 breeds of wagyu and 4 of them are indigenous. Of these, the kuroge washu breed is unique in its ability to produce richly marbled meat, the best of which are rated a5.
“kobe beef” is a brand that producers and retailers can pay to use only if the beef was raised in hyogo prefecture and qualifies by breed (kuroge washu) and grade (a4 and above). In other words, you can also get wagyu of the same breed and equal (or higher) quality in other parts of Japan, it just may not qualify for the particular Kobe brand.
Q: Is Kobe beef real in the US?
a: If you see the word “kobe” on a menu or in a store, it’s almost certainly not kobe beef (Japan’s brand of beef) or kuroge washu (Japan’s premium breed of wagyu) nor a5 wagyu (the highest grade). only a handful of restaurants offer real a5 kobe or wagyu beef from japan.
Q: What are the 8 restaurants that sell Kobe beef?
a: Actually, there are now 21 restaurants serving Kobe beef (real, not fake).
these are: the wynn in las vegas, 212 steakhouse in nyc, alexander’s steakhouse in cupertino and san francisco, shibumi in los angeles, arsenal in san francisco, bazar mar in miami, bazar meat in las vegas, mgm in las vegas , nick&sam’s steakhouse in houston, rpm steak in chicago, b+b butchers + restaurant in texas, jean georges beverly hills, gibsons italia in chicago, castle hotel & spa in nyc, omakase in san francisco, minibar by josé andrés in washington dc, and roka akor in chicago and houston.
Note that this does not necessarily mean that it will be in the menu at any given time.
the wynn resort in las vegas is offering a5 wagyu from japan for $640 to $880 per pound.
q: what is “american style kobe beef” or “american kobe”?
a: Frankly, the term doesn’t mean much. At best, it’s a clever marketing gimmick to try and get you to pay a lot more for something that isn’t really worth it. if you want real kobe beef, head to one of the restaurants above or search for “a5 wagyu” and make sure it comes from japan.
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there is a big difference between the kuroge washu that has been bred, inspected and rated a5 in japan and anything you can find in the us. especially angus-wagyu cross (“wangus”) beef.
wangus can certainly be a delicious meat, but you can’t touch the marbling, umami, or overall quality of an a5 wagyu from japan. That’s because the gene pool of Kuroge Washu in the US to begin with. uu. It’s pretty narrow, as Japan banned all DNA exports years ago, and only a small amount left the country in the first place. Not only that, the Japanese have mastered the craft of producing A5 Wagyu as a fine art for many decades. that knowledge, experience and community do not exist outside of japan.
a5 wagyu from japan is decadent beef: a rich marbled umami work of art that costs a penny: an experience and a meal. the way of thinking about angus-wagyu is totally different: “like angus, but it can be even more marbled than prime.”
Q: Does Kobe beef in the US? uu. false?
a: “basically” yes, when you consider the sheer number of times “kobe” appears in some mystery meat that is certainly not kobe meat. see above for a definition of kobe beef and a list of the 21 restaurants that actually offer real kobe beef from time to time.
Q: Is all Kobe beef grass-fed?
a: almost all wagyu in japan consume grass (fibers such as hay, rice straw, or silage) for most of their lives, but end up with grains (cereals such as corn or soybean meal) for the last two months . , or in some cases, longer. Due to its unique genetics, the Wagyu is an excellent source of essential fatty acids, such as conjugated linoleic acid (CLA), compared to other breeds, even though it has a grain finish.
q: why are kobe and wagyu a5 beef so marbled?
a: There are many factors that contribute to the intense marbling that kobe and a5 wagyu beef are known for. the first is the breed of cattle used, kuroge wagshu, which has a unique genetic predisposition to marbling its fat into muscle tissue. second, it is the environment in which the animals are raised. Japanese ranchers raise wagyu cattle with the intention of minimizing stress as much as possible. less stress means more fat and more tender meat. Finally, they are fed a hypercaloric diet based on forage and cereals so that the animals gain weight.
a5 wagyu is both an experience and a food.