A4 & A5 Japanese Wagyu Shank

Rich. Silky. Soulful.

Known for its collagen and intense flavour, Wagyu Shank becomes extraordinarily tender when cooked slowly. The A4 & A5 marbling transforms the broth into something silky and luxurious, while the meat turns spoon-soft and deeply satisfying.

Ideal for braising, soups, or dishes that crave warmth and depth.

Ideal For
Osso buco
Japanese stews
Slow-simmer dishes

Why It’s Exceptional
Silky, collagen-rich texture
Deep, hearty flavour
A4 & A5 Wagyu marbling
Perfect for slow-cooking rituals

A humble cut elevated to soulful luxury.

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: Slow-cooking Wagyu · A4 vs A5 · Storage and thawing · The Wagyu Guide