A4 & A5 Japanese Wagyu Bottom Round
Robust. Tender. Satisfying.
This leaner cut is brought to life by the marbling of A4 & A5 Wagyu, offering a robust beef flavour with a gentle, melt-soft finish. Whether sliced thin or cooked slowly, the Bottom Round remains tender and comforting, with a depth that makes every dish more soulful.
Perfect for Japanese hotpots, marinated strips, or flavourful slow cooking.
Ideal For
Sukiyaki
Marinated yakiniku
Slow-cook dishes
Why It’s Exceptional
Lean cut enhanced by Wagyu fat
Clean, hearty flavour
A4 & A5 premium grade
Great for broth-based dishes
A humble cut transformed into luxury.
Proof of Origin
Origin: 100% Japanese Wagyu, imported through Tajimaya UK, a specialist Japanese wagyu importer and registered Kobe beef distributor.
Grading: Graded in Japan by the Japan Meat Grading Association (JMGA). A5 means a beef marbling score (BMS) of 8–12. A4 means BMS 5–7.
Traceability: Every Japanese wagyu animal is registered under Japan's beef traceability law with a 10-digit individual cattle ID. Ask us and we will share the grading and cattle ID details for your order.
Storage & Thawing
When it arrives: Your wagyu arrives frozen and vacuum-sealed. Put it straight into your freezer, unopened, at -18°C or colder. If it has softened a little in transit but still feels cold with ice crystals, it is fine to refreeze straight away.
In the freezer: Kept frozen, it stays safe for months. For the best taste, enjoy it within 3–6 months.
To thaw: Move the sealed pack to the fridge the night before (up to 24 hours for 1kg), then cook within 2–3 days. In a hurry? Put the sealed pack in cold water, change the water every 30 minutes, and cook it straight away. Never thaw at room temperature or in the microwave.
Before cooking: Take it out of the fridge 20–30 minutes before cooking and pat it dry.
Learn more: Yakiniku, shabu-shabu and sukiyaki · Slow cooking · A4 vs A5 · Storage and thawing · The Wagyu Guide
