Even from the name, Wagyu A5 already elicits visions of indulgence, luxury and mouthwatering delights. You know that you’ll be guaranteed quality when the menu you’re ordering uses Wagyu A5. But what exactly is this type of beef? Why does it reign so supreme in the world of steak? In this article we discern all the reasons that make Wagyu A a favorite amongst chefs and steak enthusiasts.

Term of Wagyu derives from the term ‘Wa’ meaning Japanese and ‘Gyu’ meaning cow, which simply translates to ‘Japanese cow or beef’. It refers to a select group of Japanese cattle breeds renowned for their luscious marbling, tenderness and unique flavor profile. And while we have briefly discussed the grading system of Wagyu, in this article we will dive deeper into one particular grade, the Wagyu A5.

If Wagyu is the finest of beef, then A5 is the crown jewel. The grade A for this type of meat indicates the largest yield percentage while the number 5 asses the highest quality.

Grade Based on Yield Percentage

1. Grade A

It represents a yield percentage of 72% and above, meaning more beef from the carcass.

2. Grade B

Grade B falls between 69% and 72%

3. Grade C

While anything below 69% is classified as Grade C. Keep in mind though, that while the yield garage is essential for beef producers, it isn’t much of concern to us eager diners unless we enjoy debating economics over dinner.

Grade Based on the Number

The Number, however, is what most steak aficionados are concerned about. Rated from grade 1 to 5, this grading shows a comprehensive evaluation of the marbling, meat color, brightness, texture and fat quality of the beef:

1. Grade 1

Ranks for beef with ‘room for improvement’ quality.

2. Grade 2

Reserves for the type of beef that are still rather unremarkable in quality, but significantly better than the previous grade.

3. Grade 3

For the ‘average’ type of meat, with enough marbling that might earn it a polite nod at the dinner table.

4. Grade 4

This is the ‘good’ grade, the beef has a pleasing balance with marbling scores of 5 to 7, and enough to satisfy some of the more discerning palates.

5. Grade 5

This is the pièce de résistance, the highest quality meat with marbling scores from 8 to 12. Tender and flavorful enough to stand out even with the simplest seasoning.

Thus, when a piece of Wagyu boasts an A5 grading, it’s a declaration that it offers both the highest yield and the finest quality, promising a transcendent flavor and texture experience that justifies its premium price tag.

Many fine dining establishments in Jakarta offer Wagyu A5 in their menu, but one whose quality you know will not disappoint is Lawry’s The Prime Rib Jakarta. So why not head over to our menu and peruse the list of dishes that will suit your palate the best? Guaranteed each will satisfy your cravings!

FAQ

1. What does Wagyu mean?

Wagyu is a Japanese term where “Wa” means Japanese, and “Gyu” means cow, translating to “Japanese cow or beef.”

2. What makes Wagyu A5 special?

Wagyu A5 represents the highest quality beef, with grade A indicating the largest yield percentage (72%+), and grade 5 showcasing exceptional marbling, texture, and flavor.

3. How is Wagyu graded?

Wagyu is graded by yield percentage (A, B, C) and quality (1 to 5), with A5 being the pinnacle of both.