A4 & A5 Japanese Wagyu Chuck Rib
Bold. Juicy. Addictive.
Known for its intense marbling and satisfying tenderness, the Wagyu Chuck Rib bursts with flavour in every slice. It offers the perfect blend of buttery fat and beefy depth — a cut that grills beautifully and rewards you with rich, caramelised edges.
Whether grilled, braised, or enjoyed yakiniku-style, each piece becomes incredibly soft, juicy, and layered with luxurious umami.
Ideal For
Korean-style BBQ
Yakiniku
Braised dishes
Why It’s Exceptional
Dense, flavour-rich marbling
A4 & A5 premium grade
Softens beautifully when grilled
Deep, satisfying beef flavour
A bold cut for undeniable Wagyu pleasure.
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 · A4 vs A5 · Storage and thawing · The Wagyu Guide
