Wagyu Japan

Japanese A4 and A5 grade Wagyu — the highest classification in the Japanese grading system (Japan Meat Grading Association). We work exclusively with two certified origins: Miyazaki-gyu and Kagoshima-gyu, both from the island of Kyushu, Kuroge Washu breed (Japanese Black Wagyu). BMS marbling 8 to 12, intramuscular fat with a melting point below 25ºC, silky texture, and a buttery flavor that distinguishes pure Japanese Wagyu from any crossbreed.

Perguntas frequentes

Sobre Wagyu Japan

What is the difference between Wagyu and Kobe Beef?

Kobe Beef is an exclusive denomination of Wagyu produced in the Hyogo prefecture, Japan, from the Tajima-gyu breed, subject to very strict certification criteria. All Kobe Beef is Wagyu, but not all Wagyu is Kobe Beef.

What does the A4 or A5 classification mean?

It is the Japanese quality grade (A to C, with 1 to 5), which combines yield and meat quality — marbling, colour, firmness, and fat texture. A5 is the highest ranking.

How should I cook Japanese Wagyu to preserve its marbling?

Thin slices on high heat for a short period (1-2 minutes per side) prevent all the intramuscular fat from melting before the meat browns. Always let it rest before serving.

Porque é que o Wagyu Japonês se vende em porções pequenas?

Porque é muito rico. Uma porção de 100 a 150 gramas por pessoa é o habitual, servida como prova ou a acompanhar outros cortes. Por isso oferecemos várias peças também em meio quilo.