A4 & A5 Japanese Wagyu Neck
Deep Umami. Silky Tenderness. Pure Comfort.
A cut beloved for its balance of richness and texture, the Wagyu Neck shines with its fine, snow-like marbling and warm, comforting beef flavour. This A4 & A5 Wagyu Neck delivers a melt-in-the-mouth softness that gently releases waves of umami, sweetness, and buttery depth with every bite.
Perfect for yakiniku, shabu-shabu, or slow-simmered dishes, this cut transforms even the simplest recipe into something soulful and luxurious. Its marbling renders beautifully, bathing the meat in flavour and creating a tenderness that feels almost impossible.
Prepared from authentic Japanese Wagyu and flash frozen at peak quality, it brings restaurant-level excellence straight to your kitchen.
A cut for those who want richness without heaviness — soft, flavourful, and endlessly versatile.
Ideal For
Yakiniku grilling
Shabu-shabu
Sukiyaki
Why It’s Exceptional
A4 & A5 grading only
Delicate, even marbling
Deep yet balanced flavour
Flash frozen for perfect texture
The cut that turns comfort dishes into Wagyu elegance.
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
