How Much Wagyu Per Person? Portions, Pairings and Planning a Meal
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Japanese Wagyu is much richer than ordinary beef. Most people are surprised by how little they need. Buying the right amount saves money and makes the meal better.
Portion guide (raw weight per person)
| Meal | A5 | A4 |
|---|---|---|
| Main course steak | 100 to 150g | 150 to 200g |
| Tasting course or starter | 40 to 60g | 60 to 80g |
| Steak tasting flight (2 or 3 cuts) | 50g of each | 60 to 80g of each |
| Yakiniku (Japanese barbecue) | 150 to 200g in total, across cuts | 200 to 250g in total |
| Shabu-shabu or sukiyaki | 100 to 150g | 150 to 200g |
| Slow-cooked (brisket, shank, neck) | - | 200 to 250g |
A big appetite, or Wagyu as the only dish? Add 50g per person.
Quick shopping list
| Occasion | Suggested order |
|---|---|
| Dinner for 2, A5 steak | One 200g A5 sirloin or ribeye, sliced and shared, or 2 x 200g for big eaters |
| Dinner for 2, full steak each | 2 x 200g A4 sirloin or ribeye |
| Dinner party for 6, tasting course | 400g A5 (e.g. 200g sirloin and 200g fillet), sliced into strips |
| Yakiniku night for 4 | 200g each of short rib, chuck roll, rump and knuckle |
| Sukiyaki for 4 | 600g sirloin or chuck roll |
| Sunday braise for 4 to 6 | 1kg A4 brisket or shank |
What to serve with it
Wagyu is rich, so pair it with fresh, sharp and simple flavours.
- Japanese style: steamed rice, miso soup, pickled vegetables, grated daikon, ponzu, wasabi.
- Western style: a crisp green salad with a sharp dressing, grilled asparagus or tenderstem broccoli, simple potatoes roasted in the Wagyu fat.
- Avoid: heavy cream or butter sauces, cheesy sides and large portions of chips. They compete with the beef.
What to drink
- Red wine: choose fresh, lighter reds with good acidity, such as Pinot Noir, Gamay or Nebbiolo, over big, oaky reds.
- Champagne or English sparkling wine: the bubbles and acidity cut through the fat beautifully.
- Sake: a dry junmai or junmai ginjo.
- Japanese whisky highball: whisky with chilled soda water, a classic yakiniku pairing.
- Green tea: hot roasted hojicha or genmaicha is refreshing between rich bites.
Serving tips
- Slice steaks into strips before serving so everyone gets a taste of each cut.
- Serve on warm plates. Cold plates make the fat set.
- Start with leaner cuts and finish with the richest.
Cooking help: steak, yakiniku, shabu-shabu and sukiyaki, slow cooking. Or back to the Wagyu Guide.
