It’s crucial to note that much of the “wagyu” sold outside Japan is not authentic. Many countries have crossbred Japanese cattle that they exported decades ago with local breeds (it’s now illegal to export cows or their reproductive material). In addition to genetics, authentic Japanese beef is raised with a specific diet and lifestyle that contribute to the quality of the meat. This is why it is misleading to label beef not produced in Japan as “wagyu.”
Kobe Beef vs Wagyu
Kobe is a city in central Japan and is a brand name given to beef Tajima beef cattle raised in Hyogo Prefecture according to strict guidelines. There are dozens of regional wagyu brands in Japan, each with distinct characteristics. My favorite is Matsuzaka Beef from Mie Prefecture, known for its sweet, fatty flavor. Miyazaki beef from my home prefecture is prized for its fine-grained marbling, and Ōmi beef from Shiga Prefecture is one of Japan’s oldest brands of wagyu.
Japanese Beef Grading Scale
To select the best A5 wagyu steak it’s essential to understand the Japanese grading system which is specified by the Japan Meat Grading Association (日本食肉等級協会). The TL;DR is that A5 is the best grade possible, but there are nuances in the scale that are worth understanding, as it’s possible to get an A4 steak with perfect marbling at a significantly lower price. It’s also worth noting that this grading scale does not factor in flavor which is where different brands of beef can differentiate themselves. This system is more complex and stringent than those used in other countries, so the following explanation only applies to beef graded on the Japanese scale.
Yield Grade (Letter A-C)
The Japanese beef grade’s first part is a letter indicating the yield grade. This refers to the amount of usable meat the carcass yields. It does not directly infer quality; however, the best quality meat usually comes from high-yield carcasses, as they tend to be bigger and have more intramuscular fat.
A - The highest yield grade, with a yield of over 72% B - Average yield that’s more than 69% but under 72% C - Below average yield of less than 69%
Quality Grade (Number 1-5)
The second part of the grade is a number from 1 to 5, which represents the quality grade. The grade consists of four components, each ranked from 1 to 5. The lowest score determines the overall grade. For example, a carcass graded 5 on three factors and 4 on one would get an overall grade of 4.
How to Cook A5 Wagyu Steak
Due to its extraordinary marbling, an A5 wagyu steak requires a different preparation approach than other types of steak.
Select and Prep A5 Wagyu
While thicker is usually better for steaks, I prefer wagyu steaks to be thinner — ¾ inch is perfect, and I wouldn’t go for anything over 1 inch. This is because the high fat content acts as an insulator, and if the steak is too thick, it will not cook through properly. The only exception is if you’re making a wagyu filet mignon, which you’ll want to get as thick as possible, as this part of the tenderloin tends to be relatively lean, even when it’s A5. If you want to cook a thicker cut of wagyu (that’s not tenderloin), I recommend following the process in my Japanese roast beef recipe. Japanese beef has a delicate buttery flavor profile, so I like to keep the seasoning fairly simple. After removing the steak from the fridge, sprinkle both sides with salt and freshly ground black pepper, but don’t go overboard with the salt, as the steak sauce will add additional flavor. Let the beef rest at room temperature for 5-10 minutes while you prepare your other ingredients.
Cooking A5 Wagyu
Heat a cast-iron skillet over medium heat until it’s lightly smoking. The key here is to use a heavy-bottomed pan that you can get very hot, which will distribute the heat evenly to achieve a nice sear. Place the seasoned steak in the pan, and you’ll notice fat starting to render out almost immediately – this is why you don’t need to add any oil to the pan. If you’d like, you can add some vegetables like bell peppers, onions, or carrots to the pan at this point. This creates a delicious side dish and helps prevent the rendered fat from smoking excessively. Flip the steak every minute and a half. This prevents burning while helping the steak cook evenly and allowing a deep brown crust to form on the outside. Continue flipping every 1.5 minutes until the steak reaches your desired internal temperature. For well-marbled steaks, I recommend cooking to at least 130°F (55°C), which is medium-rare. This temperature allows some of the intramuscular fat to melt, creating that melt-in-your-mouth texture A5 wagyu is famous for without being overly fatty. Since the cooking time will depend on your steak and setup, it’s impossible to give exact times, but my ¾-inch thick top-blade steak took about 5 minutes. When the steak is done, transfer it to a cutting board to rest while you prepare the sauce.
Japanese Steak Sauce
First, use the rendered beef fat in the pan to fry the garlic chips until they’re golden brown and crisp. This infuses the oil with garlic flavor while giving you a delicious crispy topping. Next, add the onion puree to the pan and stir until it starts to caramelize. This process adds a deep, sweet flavor to the sauce. Once the onions are caramelized, add the mirin and soy sauce and boil until they form a shiny, lightly thickened sauce. To serve, slice the rested wagyu steak against the grain into thin pieces. Arrange the slices on a plate, drizzle with the Japanese steak sauce, and top with the crispy garlic chips and freshly cracked black pepper.
What to Serve with A5 Wagyu Steak
In Japan, steak is often served with a side of white rice, but it can also be served with garlic fried rice, especially at steakhouses. If you pan-roasted some vegetables along with your steak, this can make for another tasty and colorful side dish. To round out the meal, you could prepare a Japanese-style green salad with Sesame Dressing.
📖 Recipe
