The Wagyu Guide

Japanese Wagyu is the most prized beef in the world, and one of the most misunderstood. We wrote this guide so you can buy, store and cook it with total confidence. Everything is in plain English. If you have a question we haven't answered, email support@wagyureserve.co.uk or message us on WhatsApp.

Start here

• What is Wagyu? The four Japanese breeds, how the cattle are raised, and how Japanese Wagyu differs from Australian and British wagyu.
• A4 vs A5: which should you buy? The difference in marbling, taste, portion size and price, and which to pick for each occasion.
• Wagyu FAQs Short answers to the questions we get asked most.

Understand it

• Japanese Wagyu grading explained What A5 really means: yield grade, quality grade, the four tests and the Beef Marbling Standard (BMS).
• Kobe beef vs Wagyu The official Kobe rules, Japan's other famous beef brands, and how to spot fake Kobe.
• Why Wagyu tastes so different The science of marbling, low-melting fat and the sweet Wagyu aroma.
• The history of Wagyu From working cattle in rice fields to the world's most prized beef, and its arrival in the UK in 2014.

Buy it

• How to buy real Japanese Wagyu in the UK Seven checks, how to trace the 10-digit cattle ID yourself, and the warning signs of fakes.
• The complete guide to Wagyu cuts All 14 cuts we sell: where they come from, how they eat and how to cook them. Or try our interactive cut chart.
• How much Wagyu per person? Portion sizes for every kind of meal, plus sides and drinks.

Store it

• How to store, freeze and thaw Wagyu What to do on delivery, how long it keeps, the safe ways to thaw, and when you can refreeze.

Cook it

• How to cook Japanese Wagyu steak The simple pan method, timings, temperatures, sous vide, barbecue and common mistakes.
• Yakiniku, shabu-shabu and sukiyaki How to slice Wagyu thin and cook it the Japanese way.
• Slow-cooking Wagyu Brisket, shank, neck and short rib: braising, smoking and a Japanese simmered beef recipe.

The 30-second version

• Wagyu means "Japanese cattle". Real Japanese Wagyu is born and raised in Japan.
• A5 is Japan's top grade: top yield (A) and top quality (5), with marbling of BMS 8 to 12. A4 is the next grade, BMS 5 to 7.
• Kobe is one protected brand of Wagyu from Hyogo. All Kobe is Wagyu; very little Wagyu is Kobe.
• Every cow in Japan has a 10-digit ID you can trace online.
• Thaw in the fridge overnight. Cook fast and hot with just salt. Serve 100 to 150g of A5 per person.

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