A4 & A5 Japanese Wagyu Short Rib & Plate
Bold. Buttery. Unforgettable.
The epitome of indulgence. This A4 & A5 Wagyu Short Rib & Plate is intensely marbled, wildly flavourful, and irresistibly tender. As the fat renders, it floods the meat with buttery richness and deep umami, creating a bite that feels both powerful and melt-soft.
Grilled, slow-cooked, or braised, this cut delivers unmatched depth and an addictive caramelised finish.
Ideal For
K BBQ
Yakiniku
Braised dishes
Why It’s Exceptional
Exceptional marbling density
Explosive Wagyu flavour
A4 & A5 grading only
Incredible tenderness
The cut that turns every grill into luxury dining.
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 · Slow cooking · A4 vs A5 · Storage and thawing · The Wagyu Guide
