A4 & A5 Japanese Wagyu Sirloin
Silk, Umami, Perfection
This is the sirloin cut that defines Japanese luxury. Sourced from Tajimaya UK, a specialist Japanese wagyu importer, it delivers the signature snow-marbled richness Wagyu is worshipped for. Perfectly balanced between melt-in-the-mouth fat and deep, savoury umami, the sirloin offers a clean, buttery finish that feels impossibly smooth.
Flash frozen at peak freshness and fully traceable, this is authentic A4 & A5 Japanese Wagyu Sirloin in its purest form. Sear lightly, let it glisten, and watch it dissolve on the tongue like silk.
Ideal For
Quick sear with sea salt
Teppanyaki
Celebration dining at home
Why It’s Exceptional
Graded and traceable in Japan
A4 & A5 grading only
Creamy, snow-white marbling
Flash frozen for perfect texture
Luxury. Precision. Pure Japanese Wagyu Sirloin.
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 · A4 vs A5 · Storage and thawing · The Wagyu Guide
