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.
FAQ
Your Questions Answered
How is A5 Wagyu Graded?
First of all, what does "A5" mean exactly? Well, the Japanese wagyu rating system is alphanumerical, which means it consists of a letter and a number. The letter represents the yield quality, which essentially means how much usable meat was on the animal; "A" being the most superior. And then there's the number, which is more loaded with meaning than the letter. The number, between 1 and 5, represents where the quality falls on a number of characteristics, including fat marbling level. But marbling isn't the only thing that counts. The number awarded to the animal also considers the color of the meat, the fat, and how even its distribution is. The most important digit to remember is "5," which is at the highest level of marbling a cow can be graded at.