We strongly recommend that you do not cook Wagyu over open flame. Please watch these videos to learn how to properly prepare your A5 Wagyu from Japan.
How to Defrost A5 Wagyu
Prepare your exceptional beef properly to enjoy it fully.
Place the cuts you're planning to serve in your fridge for up to 48 hours to allow them to fully defrost.
Take the meat out of the fridge 15 minutes before cooking, and allow it to rise to room temperature.
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 a microwave.
Cooking Your A5 Wagyu
We recommend cooking your A5 Wagyu a little bit at a time, cooking small strips and eating as you go.
We recommend slicing small strips to cook a one at a time. With A5 Wagyu, a little goes a long way, so savor and enjoy as you go.
Sprinkle a little sea salt (e.g. sel gris) to taste. Pepper is okay, too. Go light so you can savor and enjoy the meat itself. It's also fine to season after cooking--whatever you prefer. This is your party.
Cook on Stainless Steel.
Sear the meat (or a slice approx. 1 inch by 4 inches) directly on the hot surface of the pan for 1 to 2 minutes per side--you don’t need any added oil whatsoever. No, really! The fat from the A5 will melt out and provide more than enough.
A5 Wagyu from Kagoshima
The highest rated beef in Japan.
This beef is rated
which is 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
in Japan, and the only one with a genetic predisposition for the fine-grained intramuscular marbling that makes Japanese beef famous.
Where is it from?
We work directly with farms in
and Miyazaki prefecture, regions regarded by Japanese beef connoisseurs as producing some of the country’s best beef.
A healthy beef.
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.
About Japanese Cuts
Japanese A5 Wagyu is cut thinner than what you might be used to, about 3/4 inch thick for the steaks and 1 ½ to 2 inches thick for tenderloin.
And there’s good reason to cut it thinner. A5 Wagyu is seriously rich and intense! A word of advice, if we may: 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.)
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 3 regions of Japan, including Hyogo prefecture where we met with producers that raise animals for Kobe Beef, and witnessed a carcass rating ceremony to rank A5 Wagyu.
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.
Crowd Cow has gone to great lengths to source A5 Wagyu directly from individual farms in Japan and to hand-cut it to individual portion sizes according to
to give access to
that has previously been unavailable in America.