Whenever we post about this on Facebook, we get all kinds of reactions. Most people are incredibly enthusiastic, but there are definitely many who find this meat way too expensive and far too fatty. And honestly, that makes sense. Japanese A5 Wagyu isn’t something you just find “okay” or “pretty tasty.” It’s far too distinctive for that — like caviar. We personally think it’s incredible and a true flavour explosion. And while taste is subjective, one thing’s for sure: A5 Wagyu is unlike anything else out there.

Bert-Jan Lantinga

Proud to present: Japanese Black, also known as Kagoshima Japanese Wagyu. The real deal! This isn’t meat for weekly consumption, but it’s an absolute experience for true enthusiasts. American and Australian Wagyu are high-quality, but Japanese Black is truly next level. Literally translated, Wagyu means Japanese cow (wa = Japan, gyu = cow). That says it all. Only in recent years has this meat been allowed for export from Japan.

Getting the most out of Japanese Wagyu

Kagoshima Japanese Wagyu is meat to enjoy to the fullest. While you could eat an entire steak, it’s often shared among guests for an unforgettable experience. Whether as a stunning amuse-bouche, an incredible appetizer, or a refined intermediate course, Japanese Wagyu is meant to be eaten exclusively and savored attentively. Imagine this: a 400-gram Wagyu entrecote can be turned into exceptional amuse-bouches for about 10 people, or a 100-gram portion makes a fantastic appetizer for 2. This way, you get the most out of this phenomenal meat.

What is Japanese Wagyu / Japanese Black?

Wagyu is perhaps the Bentley of cattle breeds, and among them, Japanese Wagyu is the crème de la crème. The real deal, so to speak. This meat surpasses all other beef breeds in marbling, fat and meat color, texture, and its distinct nutty flavor, which is unlike anything else. Japan recognizes four types of Wagyu beef: Japanese Black, Japanese Brown, Japanese Shorthorn, and Japanese Polled. At Butchery.com, we offer meat from 100% purebred Japanese Black from Kagoshima, one of the most exclusive beef breeds available. This meat is renowned for its intramuscular fat and exquisite marbling. The fat melts at a relatively low temperature and is silky smooth on your tongue. Since fat is the flavor carrier of meat, this Japanese Wagyu is packed with taste. Our Japanese Black also has the highest achievable marbling grade.

Wagyu Grade / Marbling Scale

Wagyu beef is graded based on several factors, including marbling:

• 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

Genetics Scores

Additionally, Wagyu is classified by genetics scores. Full-blood Wagyu is labeled FB (Full Blood), which is the meat we sell at The Butchery. Other scores include:

F1: 50% Wagyu
F2: 75% Wagyu
F3: 87.5% Wagyu
F4: 93.75% Wagyu
F5: 96.88% Wagyu
F6: 98.44% Wagyu
F7: 99.22% Wagyu
F8: 99.61% Wagyu
F9: 99.80% Wagyu
F10: 99.90% Wagyu
FB: 100% Wagyu (Full Blood Wagyu)

Overall Evaluation of Japanese Wagyu Beef

• Marbling score
• Color and clarity of the meat
• Firmness and texture of the meat
• Color and quality of the fat

The scores range from 1 to 5, with the final grade based on the lowest of the four elements. For example, if three elements are rated 5 and one is rated 3, the carcass will receive a grade of 3 from the Japan Meat Grading Association. This demonstrates the strict quality controls and precision involved in grading this meat.

Japanese Black // Kagoshima Wagyu

Kagoshima Wagyu comes from 100% full-blood cattle (FB) of the Japanese Black breed in Kagoshima, Japan. With a grade of 5+ and a BMS (mar