The A5 Wagyu Experience (What its Like to Eat the Greatest Steak on Earth)

For Foodies | May 19, 2021        

Japanese A5 Wagyu beef is a global delicacy that needs no introduction. Whether you are a die-hard foodie, or simply a fan of great tasting food, there is no doubt that you have at least heard of this culinary delight touted by many to be the greatest beef in the world. Consumers across the globe have remained captivated by this legendary dish since the early 1900s, which has unfortunately led to the spread of “counterfeit” offerings not at all related to the real thing. Legitimate A5 Wagyu beef is extremely difficult to obtain as Japan strictly regulates its export through an uncompromising quota and tariff system meaning very few domestic establishments carry real A5 Wagyu. Luckily for us, one of those establishments is located in our hometown and we’ve purchased several authentic A5 Wagyu steaks (sourced from multiple different regions of Japan) for tasting. Soon we will finally know whether or not the legend lives up to the hype.

A background on Wagyu beef

Wagyu beef is meat sourced from any of the four native breeds of Japanese cattle. While four distinct breeds exist, only one breed is deserving of the legendary reputation associated with A5 Wagyu, that breed is the Kuroge Washu or the Japanese Black. Only the Kuroge Washu possesses the genetics required to produce the rich marbled texture that has made A5 Wagyu such a sought after dish. All of the most influential prefectures in Japan that produce the highest quality Wagyu beef, raise the Kuroge Washu exclusively.

Being the most exquisite beef in the world, authentic Wagyu beef is graded by the Japanese Meat Grading Association to ensure legitimacy, authenticity, and product integrity. There are several scoring measures associated with the grading of Wagyu, the most notable are the beef marbling score, beef color standard, and the beef fat standard. Wagyu is also graded based on yield, or how much meat was produced relative to the weight of the carcass. All of the aforementioned scoring measures are taken into account when grading the beef. Only 100% pureblood Wagyu can receive an A grading, but that grade will vary from the low quality A1 grade beef to the highest quality A5 grade beef depending on how well the beef scored. To qualify as A5 Wagyu, the beef must receive the highest possible rating in all of the aforementioned scoring measures, an extremely difficult feat to accomplish.

There are numerous prefectures in Japan that produce uniquely tasting Wagyu beef, the most notable are the Kobe, Matsusaka, and Omi prefectures often touted as “The Big Three.” These regions are rumored to produce the tastiest Wagyu beef in all of Japan, a strong statement considering the abundance of high quality Wagyu beef sourced from regions all over the country. Each prefecture employs unique farming methods and varying geographical conditions meaning that they all have their own unique taste when it comes to their Wagyu offerings. For example, a farm located in the Yamaguchi prefecture offers A5 Wagyu from cows that are fed exclusively on fermented sake rice provided by the Dassai sake brewery. This feeding method is said to produce a texture that is rich and buttery along with a noticeably sweet aftertaste, the meat is aptly named “Drunken Wagyu.” Whether the “Big Three” are deserving of their superstar status has yet to be determined, thankfully no matter what region you source your A5 Wagyu from, know that you are still dining on some of the finest beef in the world.

So there you have it, you are now a Wagyu expert! Without further adieu, let’s proceed to the process of preparing this wonderful steak.

Preparing the steak

The two exquisite steaks we obtained from our local butcher come from the Hokkaido and Yamaguchi regions of Japan. Both are 12oz rib eye cuts and are of A5 quality but the Yamaguchi is the standout of the two as it is the “drunken” variant we discussed earlier. As you can tell from the picture below the marbling on this cut is exquisite, this is what the pinnacle of authentic Wagyu beef looks like, right here.

Takamori A5 “Drunken Wagyu” from the Yamaguchi Prefecture

As with any steak, you will need to season Wagyu beef before cooking it but only with a standard serving of salt and pepper. We found that Himalayan rock salt combined with freshly ground black pepper provided a wonderful complement to the natural flavors of the beef. You will want to give the seasoning time to work its way into the muscle fibers, to do this, we seasoned the meat one hour prior to cooking and then left the cut in the fridge until we were ready to cook and serve the dish.

Despite the meticulously difficult process required to produce A5 Wagyu beef, cooking it is surprisingly easy. The Wagyu fat has an extremely low melting point (it literally melts in your hands when holding it) which means that the steak only requires a quick sear on a cast iron skillet to be ready for consumption. No oil is required to cook A5 Wagyu, the beef’s melted fat will keep the steak from sticking to the skillet. We found that for a 12oz ribeye, a one minute and forty-five second sear (on high heat) on both sides of the steak provided a perfect medium-rare consistency. Your experience may differ depending on the cut and the quantity of beef.

The tasting

The term “exploding with flavor” has never been more relevant when it comes to A5 Wagyu. The beef is tender and moist (much more so than any American steak) and once you take your first bite, the beef’s rich marbled texture ruptures resulting in an eruption of mouthwatering flavor. Forget everything you know about the traditional steak eating experience, even the highest quality Angus beef barely comes close to the flavoring and textural perfection that is A5 Wagyu. While there is a distinct taste of beef present here (mostly from the Hokkaido A5), the Wagyu fat nearly dominates the experience providing bite after bite of savory goodness. As expected the beef is extremely rich which reinforces the notion that beef of this quality is best for tasting purposes and not to be overconsumed despite the wonderful flavor notes.

Despite the very different farming methods and geographical traits between the regions that produced these steaks, we found that the flavor profiles for each were very similar. We did notice that the “drunken Wagyu” definitely has a more smooth and silky flavor profile than the Hokkaido A5 which has a more distinct taste of beef. Additionally the texture of the Hokkaido A5 was a bit more firm than that of the “drunken Wagyu” despite both receiving the A5 grade. Was there one that we deemed better tasting or better quality than the other? No, they were both equally excellent in their own unique way and I highly recommend that one should not let region dictate which steak they choose to buy.

The verdict

Yes, the legend most definitely lives up to the hype when it comes to A5 Wagyu. This beef is a triumph of the culinary arts and should be consumed at least once by anyone who has available access to it. At over $140 per pound (on the low-end) it is not cheap, but considering this is the global apex of beef offerings, I believe this price is wholly justified. Remember, the number of butcher shops and restaurants serving authentic A5 Wagyu outside of Japan is extremely low, so make sure you verify the authenticity of your beef before purchase to ensure that you are getting the true A5 Wagyu experience. Stay hungry my friends.