Kagoshima A5 brisket, tenderloin, striploin and rib roasts, sourced from the farmer who took top honors at the Wagyu Olympics.
A5 Wagyu tenderloin is a precise cut to cook — thin slices, restrained seasoning, and a few quiet condiments.
A few small habits that get the most out of a serving of A5 Wagyu, starting with how you thaw it.
A quick look inside the box: pasture-raised beef, pork, and chicken from independent family farms, with the source named on every cut.
Nikki from Life Made Simply cooks NY strip with roasted potatoes and asparagus — an unhurried dinner for two, at home.
A5 Wagyu from Kagoshima, the prefecture that posted the highest average scores at Japan's last Wagyu Olympics.
Four breeds of cattle are native to Japan. One of them, the Kuroge Washu, produces the marbling that defines A5 Wagyu.
