Choose your cut
お好みの部位をお選びください
Tap any part of the animal to see the cut, what it's best for and what it costs. Delivered frozen, next day, across mainland UK.
- 等級A5 gradeJapan's top yield and quality grade
- 血統Tajima bloodlineThe line Kobe beef comes from
- 個体識別Fully traceable10-digit ID on every pack
- 急速冷凍Frozen at peakVacuum-sealed, next-day delivery
- 等級 A5 grade Japan's top yield and quality grade
- 血統 Tajima bloodline The line Kobe beef comes from
- 個体識別 Fully traceable 10-digit ID on every pack
- 急速冷凍 Frozen at peak Vacuum-sealed, next-day delivery
Common questions
Which cut is best for a first-time A5 steak?
Sirloin or ribeye at 200g. Enough marbling to taste what A5 is about, not so much that the richness is overwhelming. Pan-sear, 60-90 seconds a side, flaky salt.
What's the difference between Fillet, Sirloin and Ribeye?
Fillet is the tenderest and leanest — subtle, buttery. Sirloin is the classic — firm, deep flavour. Ribeye is the richest — the most marbled, biggest hit of umami.
What's yakiniku?
Japanese tabletop grilling. Thin slices seared quickly over coals or a griddle, dipped in tare sauce. Chuck Rib, Short Rib and Rump are the yakiniku classics.
Can I ask what weight / cut would suit a dinner for 4?
Yes — email support@wagyureserve.co.uk and we'll put a short recommendation together. A5 goes a long way — plan for 100-150g per person for steak, less for yakiniku.
