Entrecote Japanese Wagyu A5+ BMS 12
Entrecote Japanese Wagyu A5+ BMS 12
When we post about this on Facebook, we often get very mixed reactions. Most people are incredibly enthusiastic, but there are certainly many who find this meat far too expensive and far too fatty. In a way, that makes sense. Japanese A5 Wagyu is not something you find 'meh'. Or 'just nice'. It is far too distinctive for that. Just like caviar. We think it is incredible and an absolute flavour sensation. And although taste is subjective, we can at least say that A5 Wagyu beef is absolutely incomparable to ANYTHING else.
Bert-Jan Lantinga
Proud to present: Japanese Black, or Kagoshima Japanese Wagyu. The real deal! Not meat to eat every week, but absolutely an experience for the true connoisseur. American and Australian Wagyu are of high quality, but Japanese Black is truly next level. Literally translated, Wagyu means Japanese cow (wa = Japan, gyu = cow). Says it all, I think. This meat has only been allowed to be exported from Japan for a few years now.
Getting the most out of Japanese Wagyu
Kagoshima Japanese Wagyu is meat to enjoy to the fullest. Of course, you can eat a whole steak yourself, but what is perhaps even more common is to share a Japanese Wagyu steak among your guests. A stunning amuse-bouche, a fantastic starter or intermediate course: Japanese Wagyu is eaten exclusively and with great attention. A sensation in your mouth, and one you should really savour. To illustrate: a 400-gram Wagyu entrecote can make incredible amuse-bouches for around 10 people, while 100 grams of Wagyu makes a beautiful starter for 2 people. That way, you get everything out of this incredible meat.
What is Japanese Wagyu / Japanese Black?
Wagyu may well be the Bentley of cattle breeds, and Japanese Wagyu is the absolute cream of the crop. The real deal, in other words. As far as we are concerned, this meat surpasses every other cattle breed in marbling score, fat and meat colour, texture and its distinctive nutty flavour that is virtually impossible to compare with anything else. There are 4 types of Wagyu beef in Japan: Japanese Black, Japanese Brown, Japanese Shorthorn and Japanese Polled. At Butchery.com, we sell meat from 100% purebred Japanese Black from Kagoshima, one of the finest and most exclusive beef breeds available. This meat is renowned for its intramuscular fat and incredible marbling. The fat melts at a relatively low temperature and feels silky-soft on your tongue. What is more, fat carries the flavour of meat, and this Japanese Wagyu beef is absolutely packed with flavour. Our Japanese Black also has the highest achievable marbling score.
Wagyu Grade / marbling score
There are several grades of Wagyu beef, which are among the criteria used to assess the meat.- Grade A1: Low – marble score 1
- Grade A2: Below average – marble score 2
- Grade A3: Average – marble score 3 to 4
- Grade A4: Good – marble score 5 to 7
- Grade A5: Excellent – marble score 8 to 12
Genetic scores
A distinction is also made based on genetic score. Full-blood Wagyu is therefore FB (Full Blood). That is the meat we sell at The Butchery. The other scores are:F1 1/2 50.00% Wagyu
F2 3/4 75.00% Wagyu
F3 7/8 87.50% Wagyu
F4 15/16 93.75% Wagyu
F5 31/32 96.88% Wagyu
F6 63/64 98.44% Wagyu
F7 127/128 99.22% Wagyu
F8 255/256 99.61% Wagyu
F9 511/512 99.80% Wagyu
F10 1023/1024 99.90% Wagyu
FB 100/100 100.00% Wagyu Full Blood Wagyu
Overall assessment of Japanese Wagyu beef
- Marbling score
- Colour and brightness of the meat
- Firmness and texture of the meat
- Colour and quality of the fat
The possible scores range from 1 to 5, and the meat is ultimately graded according to the lowest score of the 4. If 3 of the 4 elements are graded a 5 and 1 of the 4 elements receives a 3, the carcass will receive a score of 3 from the Japan Meat Grading Association. Just to show how precisely the quality of this meat is measured and how strict the inspections are.
Japanese Black // Kagoshima Wagyu
Kagoshima Wagyu comes from 100% full-blood cattle (therefore FB) of the Japanese Black breed from Kagoshima, Japan. With a grade 5+ and a BMS (marbling score) of 12, this is the absolute best of the best. It costs a bit, but then you get something exceptional. The quality of Kagoshima Wagyu is guaranteed by strict controls during the selection of the meat. According to the Japan Meat Grading Association, only grades A3, A4 and A5 are good enough, and here at The Butchery you will even find grade 5+. So you can be sure you have the real Japanese deal.
Preparing Entrecote Japanese Wagyu A5+ BMS 12
Ruben shows you how best to prepare such a beautiful Entrecote Japanese Wagyu A5+ BMS 12 in the video below!
Ingredients
Nutritional value
| Type | Per 100g |
|---|---|
| Energie (kJ) | N/B |
| Energie (kcal) | N/B |
| Vet (g) | N/B |
| Verzadigd vet (g) | N/B |
| Koolhydraten (g) | N/B |
| Suikers (g) | N/B |
| Vezels (g) | N/B |
| Eiwitten (g) | N/B |
| Zout (g) | N/B |
Entrecote Japanese Wagyu A5+ BMS 12
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- Starting at € 125,- FREE delivery.
- Quick frozen and vacuum packed
When we post about this on Facebook, we often get very mixed reactions. Most people are incredibly enthusiastic, but there are certainly many who find this meat far too expensive and far too fatty. In a way, that makes sense. Japanese A5 Wagyu is not something you find 'meh'. Or 'just nice'. It is far too distinctive for that. Just like caviar. We think it is incredible and an absolute flavour sensation. And although taste is subjective, we can at least say that A5 Wagyu beef is absolutely incomparable to ANYTHING else.
Bert-Jan Lantinga
-
Product Information
- Grade A1: Low – marble score 1
- Grade A2: Below average – marble score 2
- Grade A3: Average – marble score 3 to 4
- Grade A4: Good – marble score 5 to 7
- Grade A5: Excellent – marble score 8 to 12
- Marbling score
- Colour and brightness of the meat
- Firmness and texture of the meat
- Colour and quality of the fat
-
Preparation
-
Voedingswaarde
When we post about this on Facebook, we often get very mixed reactions. Most people are incredibly enthusiastic, but there are certainly many who find this meat far too expensive and far too fatty. In a way, that makes sense. Japanese A5 Wagyu is not something you find 'meh'. Or 'just nice'. It is far too distinctive for that. Just like caviar. We think it is incredible and an absolute flavour sensation. And although taste is subjective, we can at least say that A5 Wagyu beef is absolutely incomparable to ANYTHING else.
Bert-Jan Lantinga
Proud to present: Japanese Black, or Kagoshima Japanese Wagyu. The real deal! Not meat to eat every week, but absolutely an experience for the true connoisseur. American and Australian Wagyu are of high quality, but Japanese Black is truly next level. Literally translated, Wagyu means Japanese cow (wa = Japan, gyu = cow). Says it all, I think. This meat has only been allowed to be exported from Japan for a few years now.
Getting the most out of Japanese Wagyu
Kagoshima Japanese Wagyu is meat to enjoy to the fullest. Of course, you can eat a whole steak yourself, but what is perhaps even more common is to share a Japanese Wagyu steak among your guests. A stunning amuse-bouche, a fantastic starter or intermediate course: Japanese Wagyu is eaten exclusively and with great attention. A sensation in your mouth, and one you should really savour. To illustrate: a 400-gram Wagyu entrecote can make incredible amuse-bouches for around 10 people, while 100 grams of Wagyu makes a beautiful starter for 2 people. That way, you get everything out of this incredible meat.
What is Japanese Wagyu / Japanese Black?
Wagyu may well be the Bentley of cattle breeds, and Japanese Wagyu is the absolute cream of the crop. The real deal, in other words. As far as we are concerned, this meat surpasses every other cattle breed in marbling score, fat and meat colour, texture and its distinctive nutty flavour that is virtually impossible to compare with anything else. There are 4 types of Wagyu beef in Japan: Japanese Black, Japanese Brown, Japanese Shorthorn and Japanese Polled. At Butchery.com, we sell meat from 100% purebred Japanese Black from Kagoshima, one of the finest and most exclusive beef breeds available. This meat is renowned for its intramuscular fat and incredible marbling. The fat melts at a relatively low temperature and feels silky-soft on your tongue. What is more, fat carries the flavour of meat, and this Japanese Wagyu beef is absolutely packed with flavour. Our Japanese Black also has the highest achievable marbling score.
Wagyu Grade / marbling score
There are several grades of Wagyu beef, which are among the criteria used to assess the meat.Genetic scores
A distinction is also made based on genetic score. Full-blood Wagyu is therefore FB (Full Blood). That is the meat we sell at The Butchery. The other scores are:F1 1/2 50.00% Wagyu
F2 3/4 75.00% Wagyu
F3 7/8 87.50% Wagyu
F4 15/16 93.75% Wagyu
F5 31/32 96.88% Wagyu
F6 63/64 98.44% Wagyu
F7 127/128 99.22% Wagyu
F8 255/256 99.61% Wagyu
F9 511/512 99.80% Wagyu
F10 1023/1024 99.90% Wagyu
FB 100/100 100.00% Wagyu Full Blood Wagyu
Overall assessment of Japanese Wagyu beef
The possible scores range from 1 to 5, and the meat is ultimately graded according to the lowest score of the 4. If 3 of the 4 elements are graded a 5 and 1 of the 4 elements receives a 3, the carcass will receive a score of 3 from the Japan Meat Grading Association. Just to show how precisely the quality of this meat is measured and how strict the inspections are.
Japanese Black // Kagoshima Wagyu
Kagoshima Wagyu comes from 100% full-blood cattle (therefore FB) of the Japanese Black breed from Kagoshima, Japan. With a grade 5+ and a BMS (marbling score) of 12, this is the absolute best of the best. It costs a bit, but then you get something exceptional. The quality of Kagoshima Wagyu is guaranteed by strict controls during the selection of the meat. According to the Japan Meat Grading Association, only grades A3, A4 and A5 are good enough, and here at The Butchery you will even find grade 5+. So you can be sure you have the real Japanese deal.
Preparing Entrecote Japanese Wagyu A5+ BMS 12
Ruben shows you how best to prepare such a beautiful Entrecote Japanese Wagyu A5+ BMS 12 in the video below!
Ingredients
Nutritional value
| Type | Per 100g |
|---|---|
| Energie (kJ) | N/B |
| Energie (kcal) | N/B |
| Vet (g) | N/B |
| Verzadigd vet (g) | N/B |
| Koolhydraten (g) | N/B |
| Suikers (g) | N/B |
| Vezels (g) | N/B |
| Eiwitten (g) | N/B |
| Zout (g) | N/B |