Japanese A5 Wagyu (200g)
- Unit price
- / per
Pan-Fry/BBQ: Bring to room temperature. Slice into small steaks or strips. Sear in a hot, dry pan or BBQ plate for 30–60 seconds per side. Cook to medium-rare or medium for best results. Rest before serving.
What is so special about Wagyu Beef?
Thanks to the marbling, wagyu has a uniquely buttery and velvety texture that almost dissolves in the mouth. The marbling also contributes to wagyu's intense, savoury flavour known as “umami,” which is often described as the “fifth taste” in Japanese cuisine.
Is Australian Wagyu actually Wagyu?
Yes, Australian Wagyu is a "real" type of Wagyu, as its lineage traces back to Japanese Wagyu cattle, with some herds being 100% purebred and others being crossbred with breeds like Angus. While Japanese Wagyu is known for its extreme marbling and pure lineage, Australian Wagyu also boasts high-quality marbling and is developed in Australia using genetics from Japan. Australia is a major Wagyu producer, with a large population of purebred and crossbred Wagyu cattle, and uses its own grading systems to ensure quality.
Japanese A5 Wagyu (200g)
- Unit price
- / per
This is authentic A5 Japanese Wagyu—raised in Japan and graded to the highest possible standard for marbling, colour, texture and flavour. With its fine white marbling and deep ruby-red flesh, it delivers an unmatched eating experience that’s rich, tender and intensely buttery.
Often called the best beef in the world, A5 Wagyu is incredibly indulgent and best enjoyed in smaller portions. Cooked to medium-rare or medium, the marbling caramelises and creates a melt-in-your-mouth finish that lingers long after the last bite.
Order online by 10pm for next day delivery*
*Sydney metro areas only.
Free Delivery
Orders over $175. Sydney, Central Coast & Newcastle
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Pan-Fry/BBQ: Bring to room temperature. Slice into small steaks or strips. Sear in a hot, dry pan or BBQ plate for 30–60 seconds per side. Cook to medium-rare or medium for best results. Rest before serving.
What is so special about Wagyu Beef?
Thanks to the marbling, wagyu has a uniquely buttery and velvety texture that almost dissolves in the mouth. The marbling also contributes to wagyu's intense, savoury flavour known as “umami,” which is often described as the “fifth taste” in Japanese cuisine.
Is Australian Wagyu actually Wagyu?
Yes, Australian Wagyu is a "real" type of Wagyu, as its lineage traces back to Japanese Wagyu cattle, with some herds being 100% purebred and others being crossbred with breeds like Angus. While Japanese Wagyu is known for its extreme marbling and pure lineage, Australian Wagyu also boasts high-quality marbling and is developed in Australia using genetics from Japan. Australia is a major Wagyu producer, with a large population of purebred and crossbred Wagyu cattle, and uses its own grading systems to ensure quality.
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