Wagyu FAQs
Quick answers to the questions we're asked most. For more detail, explore the Wagyu Guide.
About Wagyu
What does Wagyu mean?
Wagyu means "Japanese cattle". It refers to four native Japanese breeds. The biggest by far is the Japanese Black (Kuroge Wagyu), which produces almost all A5 beef. Read more.
What breed is your beef?
100% Japanese Black (Kuroge Wagyu), born and raised in Japan.
Is Japanese Wagyu different from Australian or British wagyu?
Yes. Wagyu from other countries is often crossbred with breeds like Angus, and it is graded on different scales. Only beef born and raised in Japan can be graded by the Japan Meat Grading Association. How to tell the difference.
Is your Wagyu Kobe beef?
No. Kobe is a protected brand for Tajima-line cattle born and raised in Hyogo that pass strict tests. We sell Japanese Black A4 and A5 Wagyu and never call it Kobe. Kobe vs Wagyu explained.
Why is Wagyu so expensive?
Wagyu cattle are raised slowly, usually to around 28 to 30 months, mostly on small family farms. Only part of the herd reaches A4 or A5. Then there is export processing, freight and frozen cold-chain delivery to the UK. The good news: you need much less of it than ordinary steak.
Grades
What does A5 mean?
A5 is the top of Japan's 15 grades. "A" is the top yield grade (the most usable meat). "5" is the top quality grade: excellent marbling (BMS 8 to 12), colour, texture and fat. Grading explained.
What is BMS?
BMS stands for Beef Marbling Standard, Japan's 1 to 12 scale for marbling. A5 is BMS 8 to 12. A4 is BMS 5 to 7. BMS 12 is the highest.
Should I buy A4 or A5?
A5 for the richest, melt-in-the-mouth experience in small portions. A4 for a fuller steak with more beef flavour, at a lower price. How to choose.
Why does my A5 shank look less marbled than A5 sirloin?
The grade is set at the ribs and applies to the whole animal. Working muscles like the legs and shoulder always carry less marbling than the back. It is still A5 beef.
Authenticity
How do I know it's real Japanese Wagyu?
Every cow in Japan has a 10-digit ID number by law. Ask us for the ID and grading details for your order, and you can look the animal up on Japan's official cattle register, run by the National Livestock Breeding Center. How to trace it.
Who do you buy from?
We import through Tajimaya UK, a specialist Japanese Wagyu importer.
Delivery
Is it fresh or frozen?
Frozen. Each cut is vacuum-sealed and frozen quickly at its peak, then delivered frozen in insulated packaging. Freezing keeps the quality steady and lets you store it until you are ready. Storage guide.
Where do you deliver?
Mainland UK, next day. See our delivery information for cut-off times and charges.
What if I'm not home?
Please make sure someone can take the box in and put it straight in the freezer. If needed, choose a safe place or neighbour using the courier's tracking link.
What if something arrives damaged or warm?
Keep it in the fridge, take photos, and contact us within 24 hours at support@wagyureserve.co.uk. See our refund policy.
Storage
How long does it keep in the freezer?
Kept frozen at -18°C or colder, it stays safe for months. For the best taste, enjoy it within 3 to 6 months.
How do I thaw it?
In its sealed pack, in the fridge, overnight (up to 24 hours for 1kg). In a hurry, put the sealed pack in cold water and change the water every 30 minutes, then cook straight away. Never thaw on the counter or in the microwave.
How long does it last after thawing?
Fridge-thawed Wagyu should be cooked within 2 to 3 days. Water-thawed Wagyu should be cooked straight away.
Can I refreeze it?
If it arrives softened but still cold with ice crystals, yes, straight away. Once fully thawed, it is best to cook it rather than refreeze.
Cooking
How do I cook a Wagyu steak?
Take it out of the fridge 20 to 30 minutes before. Heat a heavy pan until very hot. Rub with a little of the fat. Salt the steak, then sear 60 to 90 seconds a side. Rest 2 to 3 minutes and slice into strips. Full method.
How should it be cooked: rare, medium?
Medium-rare to medium. That softens the fat so it melts in the mouth. Rare leaves the fat waxy; well-done melts too much away.
Do I need oil or butter?
No. Wagyu brings its own fat. Rub the pan with a small piece of Wagyu fat.
What sauce goes with Wagyu?
Keep it simple: sea salt, wasabi, soy sauce or ponzu. Heavy sauces hide the flavour.
How much should I buy per person?
About 100 to 150g of A5 or 150 to 200g of A4 for a main-course steak. Full portion guide.
What else can I cook besides steak?
Yakiniku (Japanese barbecue), shabu-shabu and sukiyaki hotpots, and slow-cooked dishes. Japanese-style cooking and slow cooking.
Trade
Do you supply restaurants and hotels?
Yes. Email support@wagyureserve.co.uk with your venue, the cuts you need and expected volumes, and we'll send trade pricing. See trade and wholesale.
