A4 & A5 Japanese Wagyu Knuckle
Clean. Tender. Versatile.
Lean, delicate, and gently marbled, the Wagyu Knuckle offers a clean, satisfying bite enhanced by the natural softness of A4 & A5 Wagyu. Its flavour is mild yet elegant, with just enough richness to create depth without heaviness.
Ideal for slicing thin, grilling lightly, or using in Japanese dishes where tenderness and purity shine.
Ideal For
Thin yakiniku slices
Stir-fry dishes
Light grilling
Why It’s Exceptional
Lean but tender structure
Refined Wagyu aroma
A4 & A5 marbling enhancement
Perfect for thin-slice cooking
Elegance through simplicity.
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: Yakiniku, shabu-shabu and sukiyaki · A4 vs A5 · Storage and thawing · The Wagyu Guide
