This premium cut represents the pinnacle of Japanese beef, achieving the coveted A5 grade through exceptional marbling and texture. Each sirloin steak is precisely cut from the whole striploin, offering buttery-soft meat with an intense, rich flavour profile. Raised in Japan's pristine mountain regions, these cattle produce beef with unmistakable snowflake-like marbling, resulting in a melt-in-the-mouth texture and complex umami flavour.

A5 is the highest grade of all Wagyu beef produced in Japan. A5 is attributed to yield and lustre, and BMS scores are ranked for marbling fineness. It is often hailed as the best beef in the world — a distinction earned by its melt-in-the-mouth texture and exceptional umami flavour. A key contributor to Wagyu flavour is its delicately marbled intramuscular, unsaturated fat, which is high in oleic acid due to the Wagyu cattle's carefully managed diet. Wagyu cattle are raised by hand in Japan's pristine mountainous and forest-rich lands and fed a strict nutrient-packed diet responsible for their incredible flavour. A5 Wagyu beef commands a high price because of the physical and financial effort required to raise a single animal to such a high standard, and quantities are always limited.

Japan is the only country in the world that registers every head of purebred Wagyu stock. Within four months of being born, calves are given examinations, including paper documentation, individual identification number processing, and recording of any abnormalities. If they meet standardised requirements, at six months old they are issued an official calf registration certificate, serving as proof of purebred Wagyu stock — a heritage created in Japan and refined over generations. The registration traces the calf back three generations through a clearly defined pedigree, including parents, grandparents, and great-grandparents, eventually leading to the ancestor of all Japanese domestic Wagyu from the 14th century.

Producer: Our Japanese partners rear their cattle following centuries-old traditions, maintaining strict quality standards that have earned them the right to produce A5 grade Wagyu. Each animal is hand-raised with meticulous care in stress-free conditions. FINE & WILD sources directly from certified producers in Kagoshima and Miyazaki prefectures with no intermediaries or wholesalers. FINE & WILD has been importing authentic Japanese Wagyu since 2015.

Storage: Our A5 steaks have had all outer fat removed and are carefully sculptured to offer the highest meat ratio and best value possible, then rapidly frozen to -28° in a matter of minutes. This process offers two significant advantages, one being zero food waste and the other helping to keep the meat in amazing condition. Red meat naturally discolours after a few hours, so blast freezing is the ultimate way to keep the steak as fresh as it is when first cut. Upon receipt of your Wagyu, place it straight in the freezer for later use or remove the outer packaging and defrost on a plate in the fridge overnight or leave on the countertop for 2–3 hours.

Authenticity: All Japanese Wagyu cattle are assigned a unique traceability ID number from birth. You will find your ID number on the outer packaging and can check the authenticity of your purchase here.

WAGYU DONBURI

Price

Collections

Fleur de Sel — Île de Ré

Japanese A5 Wagyu Sirloin Steak — BMS 8–12

Shichimi Togarashi

Amalfi Lemons IGP

Fresh Japanese Wasabi Root