HOW TO PREPARE
Unlike Any Other Steak
The world’s most-exquisite beef, A5 Wagyu is legendary for its umami flavor and buttery finish.
Learning how to properly prepare your A5 Japanese Wagyu is essential to getting the most out of the experience.
We hope you enjoy it as much as we do.
How to Defrost A5 Wagyu
Prepare your Wagyu beef properly to enjoy it fully.
Defrost. Place the cuts you're planning to serve in your fridge for up to 48 hours to allow them to fully defrost.
Rest. Take the meat out of the fridge 15 minutes before cooking, and allow it to come to room temperature.
DO NOT: Do not defrost at room temperature. The fat in A5 Wagyu has a lower melting point than other beef. Also, never put A5 Wagyu in the microwave.
How to Cook A5 Wagyu
Bite-size portions. Slice into small strips and cook each one at a time. With A5 Wagyu, a little goes a long way, so savor and enjoy as you go.
Season. Sprinkle a little sea salt (e.g. sel gris), to taste. Pepper is okay, too. Season lightly so you can savor and enjoy the flavor of the meat itself. Alternatively, you can season after cooking the meat. The choice is up to you.
Cook on Stainless Steel. Sear the meat (slices approximately 1-inch by 4-inches) directly on the hot surface of the pan for 1 to 2 minutes per side. There is no need to add oil whatsoever. The fat from the A5 will melt out and provide more than enough for cooking.
How to Cook A5 Wagyu Tenderloin
Cooking A5 Wagyu tenderloin steaks is simple to do. Follow these step by step instructions and you'll be enjoying one of the most precious cuts of beef available.
A5 Wagyu from Kagoshima
The highest rated beef in Japan, A5 Wagyu has the highest level of quality and marbling achievable in the Japanese system (and higher even than some Kobe Beef in Japan).
What is the breed? Our A5 Wagyu comes from the Kuroge-Washyu breed, one of the four native Wagyu breeds in Japan, and the only one with a genetic predisposition for the fine-grained intramuscular marbling that makes Japanese beef so famous.
Where is it from?_ We work directly with farms in Kagoshima and Miyazaki prefecture, regions regarded by Japanese beef connoisseurs as producing some of the country’s best beef.
Health benefits. Kuroge-Washyu contains higher proportions of omega 6 and omega 3 fatty acids than other breeds. Called the "essential fatty acids" by doctors, studies have shown that these polyunsaturated fats can help prevent heart disease and stroke.
11 Time Wagyu Champion in Japan
You read that right. Iwate is an 11-time champion, the most wins among all Japan's prefectures, and a highly sought after delicacy in Japan. Its 11 titles were awarded at Japan's National Beef Carcass Competition - aka the Zenkoku Edaniki Kyoureikai - which is not to be confused with the "Wagyu Olympics". Both competitions are well respected in Japan with the main differences between the two competitions being the organizations that run the contests and when they occur. If you want to know more about the differences between the two competitions - you can read them here.
Inside the World of Japanese Beef
We’ve gone to great (and tremendously fun) lengths to bring you this A5 Wagyu sourced directly from farms in Kagoshima, Japan.
In the course of our travels, we visited producers in three regions of Japan, including Hyogo prefecture, where we met with producers who raise animals for Kobe Beef, and witnessed a carcass rating ceremony which is how A5 Wagyu is ranked.
Like everything we do at Crowd Cow, our intention is always to find the very best beef producers we can, and to work directly with them to bring more transparency and convenience than is offered anywhere else.
Japanese A5 Wagyu is cut thinner than what you might be used to; about 3/4 inch thick for steaks and 1 ½ to 2 inches for tenderloin.
There’s good reason to cut it thinner — A5 Wagyu is seriously rich and intense! A word of advice: Don’t think of it like other steaks you’re used to.
The thin cuts are also easier to handle and cook. We highly recommend cutting 1 inch by 4 inch strips to sear and serve as you go, progressing your way through the entire steak a little bit at a time so you have time to enjoy and savor each bite. (Even so, it somehow still never lasts long enough. Trust us.)
Light, crisp, chilled salad greens go really well with Japanese A5 Wagyu. Sauteed root vegetables make a good pairing, too.
As for beverages, there are no strict rules. Match A5 with something you love, such as sake, wine, beer or something else. Whichever will make the experience that much more enjoyable.
Pro tip: Save any fat you trim from your steaks. Chop and use to sautee veggies.