Wagyu A5: why it's the world's most prized beef

Japanese Wagyu is graded on a strict system where the letter (A–C) marks the meat yield and the number (1–5) the quality. A5 is the absolute peak: maximum yield and the highest score for marbling, colour and texture.

This dense marbling means the meat literally melts in your mouth. That's why Wagyu A5 is served in smaller portions than a regular steak, a few thin slices are enough to enjoy it fully.

Cook it in a hot, dry pan for just a few seconds per side, with minimal salt. Wagyu A5 needs no sauce or sides, its flavour is complete on its own.