A4 vs A5 Wagyu: What's the Difference and Which Should You Buy?
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We sell every cut in two grades: A4 and A5. Both are top-tier Japanese Wagyu. Both come from Japanese Black cattle. Both are graded in Japan by the Japan Meat Grading Association. So what is the difference, and which should you choose?
The short answer
- A5 has the most marbling. It is incredibly rich, buttery and melts on the tongue. Best enjoyed in small portions.
- A4 has slightly less marbling. It is still far more marbled than almost any other beef, with more beefy flavour and a little more bite. You can comfortably eat more of it, and it costs less.
Neither is "better". They are different experiences.
Side by side
| A4 | A5 | |
|---|---|---|
| Marbling (BMS) | 5 to 7 (Good) | 8 to 12 (Excellent) |
| Look | Clear red meat with fine white threads of fat | Can look almost pink-white, dense "snowflake" marbling |
| Texture | Tender with a gentle chew | Soft, silky, melts in the mouth |
| Flavour | More beef flavour, still rich and sweet | Very rich, buttery, sweet |
| Comfortable steak portion | 150 to 200g per person | 100 to 150g per person |
| Price at Wagyu Reserve | Lower than A5 for the same cut and weight | Our top grade |
For how grades are decided, read Japanese Wagyu grading explained.
Why A4 is often underrated
Many people assume A5 is always the one to buy. But many chefs and Wagyu lovers prefer A4 for a full steak, because the extra lean meat gives more beef flavour and the richness doesn't overwhelm you. In 2022, a Japanese Wagyu sirloin won "World's Best Steak" at the World Steak Challenge. It was A4 grade.
Also remember: A4 can include beef with very high marbling that was held back by one of the other quality tests, such as colour. The lowest of four scores sets the grade.
Which grade for which occasion
| You want... | We suggest | Why |
|---|---|---|
| The "wow" first taste of Wagyu | A5 sirloin, ribeye or fillet | The full melt-in-the-mouth experience |
| A proper steak dinner, full portion | A4 sirloin or ribeye | Rich but you can finish it happily |
| A tasting course, small slices for guests | A5 | Small portions show A5 at its best |
| Yakiniku (Japanese barbecue) | Either. A5 short rib for richness, A4 rump or chuck roll for balance | Small pieces suit both |
| Shabu-shabu or sukiyaki | A5 for luxury, A4 for a larger meal | Thin slices cook in seconds |
| Slow cooking (brisket, shank, neck) | A4 | Long cooking renders a lot of fat. A4 keeps more meat in the pot |
| A gift | A5 | It's the grade people have heard of |
A5 needs a lighter touch
- Serve smaller portions and slice into strips to share.
- Season with just salt. Add wasabi, soy or ponzu at the table.
- Serve with fresh, sharp sides: pickles, grated daikon radish, a crisp salad, steamed rice.
- Cook to medium-rare or medium so the fat softens. See how to cook Wagyu steak.
Can I mix grades?
Yes, and it's a great way to taste the difference. Cook a small A4 and A5 steak of the same cut side by side and share them. Most people are surprised by how different they are.
Shop by grade
Every cut lets you choose A4 or A5 on the product page. Start with sirloin, rib eye or fillet, or explore every cut in our cuts guide.
