A4 & A5 Japanese Wagyu Rump
Savoury. Tender. Balanced.
A beautifully versatile cut, Wagyu Rump balances tenderness with a hearty, beef-forward flavour. Its marbling brings just enough buttery richness to elevate this traditionally leaner cut into something smooth, juicy, and deeply enjoyable.
Perfect for steaks, stir-fries, or yakiniku, the Rump offers a pleasing bite paired with refined Wagyu warmth.
Ideal For
Stir-fried dishes
Yakiniku
Quick steak meals
Why It’s Exceptional
Great flavour-to-tenderness ratio
Subtle, elegant marbling
A4 & A5 Wagyu quality
Reliable versatility
A classic cut uplifted by Wagyu refinement.
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 for the best sear.
Learn more: How to cook Wagyu steak · Yakiniku · A4 vs A5 · Storage and thawing · The Wagyu Guide
