5 Reasons Why A5 Wagyu Beef is so highly prized


  1. Flavor: A5 wagyu, the highest grade of wagyu beef, is known for its intense marbling and rich, buttery flavor. The high fat content in wagyu beef is what gives it its signature melt-in-your-mouth texture and delicious taste.
  2. Quality: A5 wagyu is produced using strict standards that ensure the health and well-being of the animals. These standards, combined with the natural genetics of the animals, result in a high-quality product that is consistently tender and flavorful.
  3. Health benefits: A5 wagyu has a higher ratio of monounsaturated fats to saturated fats compared to other types of beef. This can potentially have health benefits such as reducing the risk of heart disease. In addition, wagyu beef is rich in essential nutrients like protein, iron, and B vitamins.
  4. Rarity: A5 wagyu is relatively rare and is produced in limited quantities, which can make it more expensive than other types of beef. However, for many people, the unique flavor and quality of A5 wagyu make it worth the price.
  5. Versatility: A5 wagyu can be used in a variety of dishes, from steaks and roasts to burgers and stir-fries. Its rich flavor and tender texture make it a delicious choice for any type of recipe. In addition, the high fat content of wagyu beef means that it is less likely to dry out when cooked, making it a good choice for grilling and other high-heat cooking methods.

Overall, A5 wagyu is considered by many to be the best quality wagyu beef available. Its unique flavor, high quality, and potential health benefits make it a highly sought-after choice for discerning meat lovers.

What should I do with wagyu trimmings

Leftover Wagyu fat is a great ingredient that can be incorporated in a variety of recipes! The intense marbling and flavor of Wagyu fat make it a highly sought-after ingredient for use in many dishes. In addition to its flavor, Wagyu fat is also high in healthy fats, making it a great addition to a variety of dishes. Here are five ways to use leftover Wagyu fat.

  1. Baked Goods: Wagyu fat is perfect for adding richness to baked goods. Use it in place of butter when baking cookies, cakes, muffins, and other desserts. The intense flavor and marbling of Wagyu fat will make your treats more delicious than ever before. 


  1. Sauces and Dressings: Wagyu fat is a great addition to sauces and dressings. Use it to make a creamy base for a variety of sauces, such as béchamel or hollandaise. You can also use it to add richness to vinaigrettes and other dressings. 
  1. Roasted Vegetables: Roasted vegetables are a great way to use leftover Wagyu fat. Toss your favorite vegetables, such as Brussels sprouts or sweet potatoes, in a little Wagyu fat and roast in the oven. The intense flavor of the fat will give your vegetables an extra flavor boost. 


  1. A Stir Fry: Wagyu fat is great for stir-fries. Use it in place of oil to give your stir-fry an extra flavor kick. You can also add it to fried rice and other Asian-inspired dishes for a unique flavor. 
  1. Soups and Stews: Wagyu fat is a great addition to soups and stews. Use it to give your soups and stews an extra depth of flavor and richness. The intense flavor of Wagyu fat will make your soups and stews even more delicious. 

These are just a few of the ways you can use Wagyu fat. There are so many more possibilities that you can explore and experiment with. The intense flavor and marbling of Wagyu fat make it a great addition to a variety of dishes, so don’t be afraid to get creative. With a little imagination, you can turn leftover Wagyu fat into something truly special.

Wagyu Katsu Sando


Wagyu Katsu Sando Recipe                                                                                                         



  • 1/4 cup Worcestershire sauce 
  • 3 tbsp ketchup 
  • 2 tbsp honey 
  • 1 tbsp oyster sauce 
  • 1 tbsp whole grain mustard
  • 1 tsp onion powder 
  • 1 tsp black pepper 
  • 1 tsp garlic powder 


  1. Place the A5 Striploin in the fridge and allow it to thaw (will take around 12-24 hours)
  2. Make the sauce by combining all the ingredients for the sauce (Worcestershire sauce, ketchup, honey, oyster sauce, whole grain mustard, onion powder, black pepper, garlic powder) in a bowl and mix until homogeneous. 
  3. Cut your A5 Striploin into the desired shape. 
  4. Cut the sides off the Japanese milk bread in order to make it the same shape as the steak. 
  5. Make three stations by spreading out the all-purpose flour, beaten egg, and bread crumbs all in separate plates. 
  6. Salt all sides of your A5 Striploin (make sure you get the edges as well).
  7. Take the A5 Striploin and generously coat all sides of the meat with flour, egg mixture, and then the breadcrumbs in that specific order. 
  8. Fill up a large pot with the oil and wait until the oil reaches 360 degrees F. 
  9. Once the oil has reached the temperature, fry the steak until it has become golden brown and crispy (this will take around  4 – 6 minutes). 
  10. Remove the steak and let it dry on some paper towels or a wire rack to remove any excess oil. 
  11. Let the steak rest for around 5 minutes before assembly. 
  12. Toast one side of both slices of the Japanese milk bread. 
  13. Brush the sauce on the un-toasted sides of the bread and assemble the sandwich.
  14. Cut your Wagyu Katsu Sando in half to admire the cross section or enjoy as is!

Caviar Scrambled Egg Toast Recipe


Caviar Scrambled Egg Toast Recipe 

Caviar is a delicacy that you must try! The classic way to eat caviar only consist of a few ways that include eating it by itself, pairing it with wine, or adding caviar to a cracker. However, when you go out an buy a tin of caviar, unless you’re sharing it at a party, you always end up with leftovers. With the short expiration date of opened caviar, you scramble to find some way to eat it before it goes bad, and you end up stumbling upon this page. In this recipe, you will find a new way to enjoy caviar!



  1. Use a whisk or a fork to beat and mix the eggs until the whites and yolk become homogeneous  
  2. Spread a layer of butter on both sides of the bread, and pan fry the bread over medium heat for about 2 minutes on each side, until a golden brown crust forms on  both sides of the bread 
  3. Remove the bread from the pan and clean off any remaining crumbs. 
  4. Heat the saucepan over medium heat and drop in the butter once the pan is hot. 
  5. Once the butter is melted, move the pan around to ensure that the entire pan is coated with the butter so that the eggs won’t stick.
  6. Add in the eggs and continue stirring the eggs in the pan with a wooden or silicone spatula to form a soft scramble.
  7. Drop the heat to low and continue to mix the eggs. 
  8. Remove the eggs when they’re slightly under (they will continue cooking with the residual heat even after you remove them)
  9. Add the soft scrambled eggs to your toast and top with as much caviar as you want! (recommended 1-2 tsp)

Health benefits of caviar

Caviar is one of the most well known delicacies in the world, but what exactly is caviar? These small fish eggs are extracted from female sturgeon fish and then washed and cured in salt. The reason behind the steep price tag caviar holds lies within the rarity of the fish it is procured from. As mentioned earlier, caviar comes from the female sturgeon fish, and although there are around 27 species of the sturgeon fish, they are currently endangered, making them a protected species of fish. The rarity of the fish combined with the high demand for caviar is what makes it so expensive, while the taste is what makes it such a delicacy. 

Caviar not only elevates dishes by adding a luxurious flavor to it, caviar is also rich in Selenium and omega-3 fatty acids which are essential to one’s health. Along with this, caviar also boasts a wide variety of essential micronutrients that include: Vitamin A, Vitamin B12, Potassium, Magnesium, Calcium, Vitamin E, Iron, and Zinc. These health benefits of caviar combined with the delectable taste make it more desired among people everywhere. 

How to store and eat caviar

Caviar should always be chilled before serving, and needs to be stored in the refrigerator between -2 to 2 degrees Celsius. In terms of shelf life, caviar can be stored in the refrigerator for around 3 weeks if unopened, and should be consumed within 48 hours after it has been opened. 

When you’re ready to eat the caviar, take it out from the refrigerator, and use a coin to twist open the cap of the caviar. Once opened, you should always observe your caviar; the caviar’s color can range from a light to dark brown, or even sometimes a gold color. Along with observing the color of the caviar, you should also look to make sure that the caviar is firm and in one piece, caviar should never come smashed or squished. 

After your observation, it’s time to taste the caviar. Use a mother of pearl spoon to scoop the caviar onto the back of your hand in between your thumb and index finger. We use a mother of pearl spoon to make sure that the spoon does not alter the flavor of the caviar. The flavor of caviar is very delicate, and a metal spoon will give the caviar a metallic taste which we do not want; a  mother of pearl spoon allows one to enjoy the natural flavor of the caviar. The taste of the caviar using a mother of pearl spoon should be rich, buttery, and slightly salty, but not overly salty. After assessing the flavor of your caviar, you can begin to pair it with other items to further explore what tastes caviar has to offer. Here is a simple recipe you can start with while experimenting with that caviar. 

The Health Benefits of Caviar 

1. Improves Skin Health 

The omega-3 fatty acids in caviar can improve skin quality. DHA from caviar produces an anti-inflammatory effect which aids in skin health and can also restore the natural firmness to your skin. Along with this, it also promotes the production of collagen, which greatly reduces skin aging. A 2020 study showed that “caviar extract and its constituent DHA in skin anti-aging, showing that it could have potential as a functional cosmetic ingredient”. 


2. Anti-cancer Effect

As mentioned above, caviar also contains selenium. Selenium is shown to have properties that prevent the growth of cancer cells. They get rid of toxins and other harmful substances in your body. Along with this, selenium also has antioxidant properties which aids against premature aging, heart disease, and cancer. 


3.Improves Heart Health

The omega-3 fatty acids also aid with heart health. These acids may reduce inflammation in one’s body. Inflammation is what causes damage to the blood vessels, which can lead to heart disease, strokes, and other issues with the heart. 


These are only a few of the many health benefits that caviar brings to the table. These reasons, along with the luxurious taste, makes caviar a delicacy that is desired by many. At Kai Wagyu, we have a selection of high quality caviar, along with everything you need in order to give you the best experience. Our Premier Selection Kaluga Reserve Caviar is the signature selection from KAIVIAR. The pearls are large and firm, with a natural golden shimmering tone and a creamy, buttery, rich palate. Our Royal Ossetra Caviar is the most coveted caviar in the world. The pearls are medium to large sized and firm. Beautiful onyx black to soft gold in color with a luxurious smooth texture, robust nutty flavor and buttery finish.

Whats the difference between Japanese and Australian Wagyu?

By now everyone has heard the term wagyu before, but what is the difference between Australian and Japanese wagyu? 

Difference in Cattle 

One of the main differences between Japanese vs Australian Wagyu is very simple. Australian Wagyu comes from Australia and Japanese Wagyu comes from Japan. This is significant because the cattle in Japan and Australia are different, and they also eat a different diet. Japanese Wagyu can only come from four breeds of cattle: Japanese Black , Japanese Brown, Japanese Polled and Japanese Shorthorn. On the other hand, Australian Wagyu is generally a crossbreed between the Japanese Black and Brown cattle mixed with other cattle species in Australia. This means that the only purebred wagyu cattle are exclusive to Japan, giving it the higher price tag. 


Marbling of the Meat 

When it comes to the meat itself, Japanese Wagyu almost always has a higher fat content and better marbling when compared to its Australian counterpart. This is because purebred Japanese Wagyu generally has the genetics giving them the higher intramuscular fat. Along with this, the two types of wagyu are also graded on a different scale. Japanese Wagyu is graded with a Beef Marbling Scale (BMS), which ranges from 1 to 12. On the other hand, using the same BMS scale, Australian Wagyu only goes from 1 to 9. A5 Japanese Wagyu encompasses wagyu that is BMS 8 through 12, meaning that even the highest quality Australian Wagyu cannot compete with A5 Japanese Wagyu when it comes to fat content. 

So is there a difference in the taste?

While Japanese Wagyu and Australian Wagyu are both considered to be wagyu, the difference between Japanese vs Australian Wagyu comes down to the taste and texture of the meat. Overall, Japanese Wagyu has a much more “buttery” taste, and is extremely tender in texture. On the other hand, while Australian Wagyu also has these properties, they are much less significant than Japanese Wagyu. Since Australian Wagyu generally has much less fat than Japanese Wagyu, the taste is very different. Australian wagyu boasts a more pronounced beef flavor and is less tender in texture. However, this might not be a bad thing depending on your individual preference. However, one thing is for sure, A5 Japanese Wagyu (the highest grade for Japanese Wagyu) is much more sought after and requires much more time and effort in order to get the final product. 

10 facts about wagyu

  1. Wagyu is exclusive to Japan (and Australia)
    However, in its purest form, wagyu beef can only be produced in Japan since the main cattle that wagyu is produced from are only allowed to exist in Japan. The breeds of cattle used for wagyu include the Japanese Black, Japanese Brown, Japanese Polled, and Japanese Shorthorn.
  2. The literal translation of wagyu is “Japanese Cattle”
    In Japanese, the term “wa” means Japanese and “gyu” means cattle. Meaning, technically, any cow that is raised in Japan can be considered wagyu.
  3. Wagyu Cattle need to be raised in a stress-free environment
    In order to make sure that the cows produce the highest quality of meat, the farmers must make sure that wagyu cows have a comfortable environment to live in. If the cows are stressed it might make the meat tense and affect the flavor and texture of the final product.

  4. Every piece of wagyu comes with a Certificate of Authenticity
    In order to combat the countless counterfeit meat claiming to be wagyu, each piece of wagyu comes with a Certificate of Authenticity. With this certificate, you can trace the origin of the meat, the slaughter date of the cow, and much more details that can help you authenticate the beef.
  5. Wagyu has A LOT more fat than most beef
    Fat equals flavors and wagyu definitely does not lack any fat. For comparison, the USDA grading system mandates that USDA Prime beef must be at 8%-12% of marbled fat, while top quality A5 Wagyu contains 45%-60% fat. That’s a lot of fat!
  6. The fat from wagyu beef is actually very healthy
    Wagyu beef contains 300% more monounsaturated fat than normal beef, as well as high omega 3  and omega 6 content. These fats are believed to lower risk of cardiovascular disease, Alzheimer’s, and cancer.
  7. A5 Japanese Wagyu is currently the highest quality wagyu you can get
    Since there can be differences between each cow, the Japanese Meat Grading Association (JMGA) created a grading system that ranks the meat based on various factors. The highest possible ranking wagyu can currently receive is A5, hence popularity of A5 Japanese Wagyu.
  8. Kobe beef is a type of wagyu
    Although it might be confusing at first, all Kobe beef is considered to be wagyu, but not all wagyu is considered to be Kobe beef. The reason for this is because Kobe beef is a type of wagyu that comes from Kobe, a city in Japan.
  9. Wagyu cow are one of the best treated farmed cows in the world
    You might have heard that wagyu cows are massaged daily and serenaded with classical music before being slaughtered. Although this is not exactly true, the origin of these ideas comes from the way wagyu cattle are treated. Wagyu cows are treated extremely well in order to not stress them out. On top of this, even though most beef cattle are slaughtered at 15-20 months, wagyu cows get to live until 30 months of age or older.
  10. There are three main regions that produce wagyu
    The main regions for wagyu production are: Kobe, Matsusaka, and Omi. These regions are known as the “Big Three” and are said to produce the best and best tasting beef in Japan.

Why is Japanese Wagyu so expensive?


A5 Japanese Wagyu is one of the most expensive types of beef you can buy, and it is prized for the marbling on the meat. The marbling on the meat refers to the lines of fat that appear on coveted cuts of steak. Generally you’ll find good marbling on Prime Ribeye in your local supermarkets. However, A5 Japanese Wagyu completely blows Prime Ribeye out of the water. For comparison, the USDA grading system mandates that USDA Prime beef must be at 8%-12% of marbled fat, while top quality A5 Wagyu contains 45%-60% fat. Although some might be concerned at the sheer amount of fat that’s in A5 Japanese Wagyu, the fat gives the wagyu an incredible taste and texture that you must experience at least once. If you are still concerned about the amount of fat, don’t be! Wagyu beef is rich in monounsaturated fatty acids and contains omega-3 and omega-6 fatty acids’ these fats are believed to lower risk of cardiovascular disease, Alzheimer’s, and cancer.


What exactly is Wagyu?

Wagyu comes from breeds of cattle that are native to Japan. According to the American Wagyu Association, the four major breeds of cattle used for wagyu are the Japanese Black, Japanese Brown, Japanese Polled, and Japanese Shorthorn. These breeds of cattle have meat that contains a  higher ratio of monounsaturated to saturated fat, making their meat have a unique and luxurious taste. Along with this, they are raised in a way that gives them a higher fat to meat ratio, which is why they have such beautiful marbling. 


Why is it so expensive 

Since the term wagyu just means “Japanese Cattle”, there is a vast range of beef that can be labeled as wagyu. However, not all wagyu is created equal; there are grades given to each cow which determine the quality of the meat. The best grade of wagyu is A5 wagyu where A refers to the Yield Grade, ranging from C-A, and 5 refers to the Meat Quality Grade, ranging from 1-5. Farmers who specialize in wagyu beef put a large amount of time and a great deal of effort into caring for these cows. On top of that, not all of the cattle will end up being A5 wagyu, and will sell for significantly less than the effort put into caring for them. 


Along with the strict grading system that is put in place to make sure you are getting the best quality of beef, the cattle also have to be cared for in a specific manner and also fed a specific diet in order for to get the high fat content. In order for the cattle to achieve this high fat percentage, the farmers have to feed the cattle high calorie diets three times a day, which contributes to the price you pay. On top of that, in order to achieve the highest quality meat, the farmers must also make sure that the cattle live in a stress free environment so that they don’t tense up and affect the quality of the meat. This process of caring for the cattle takes around two to three years making wagyu a very labor intensive product, which contributes to the high price tag on wagyu beef. 

What does A5 wagyu even mean?

With the rise in popularity of wagyu, many have heard the term “wagyu” but are not familiar with the different types of wagyu. The most prized type of wagyu, which is also likely the one most are familiar with is Japanese A5 Wagyu. The literal meaning of  wagyu is “Japanese Cattle”, with “Wa” meaning Japanese and “Gyu” meaning cattle. However, this poses another question: What does A5 mean? 

The Grading System 

In Japan, a grading system is used to analyze and rank the quality of Wagyu carcasses. The Ministry of Agriculture, Forestry, and Fisheries devised the grading scheme.  Wagyu across Japan are evaluated using the same objective standards before its arrival at the market. This ensures that Japan exports Wagyu of the highest caliber to buyers across the world. Wagyu is graded according to yield, marbling, color, texture, firmness and luster. Wagyu grading is also divided in two categories: yield of grade and meat quality grade.

So what does A5 mean?

The Yield grade is assessed by determining the final meat ratio. The carcass is given one of the 3 ranks: A for above average, B for average, and C for below average. Grade A Wagyu will have a Yield of 72% or higher, Grade B Wagyu will have a Yield of roughly 69% to 72%, with Grade C Wagyu beef encompassing all Wagyu beef with a Yield of less than 69%. Wagyu beef that has been given a Yield of “A” will be far superior to a cut of Wagyu given a Yield of “B” or “C”. 

Meat quality grade is assessed according to: marbling, meat, firmness and texture, and quality of fat. All four aspects of meat quality are graded on a scale of 1 to 5 with 5 being the highest. This means that the number 5 is the highest Grade that can be achieved. The Grading Score includes various factors in which the meat is judged upon that include the Beef Marbling Score (BMS), Beef Color Standard (BCS), Beef Fat Standard (BFS), and Firmness & Texture. Grade 5 wagyu must have a BMS of 8-12, while Grade 4 ranging from 5-7, Grade 3 ranging from 3-4, Grade 2 at 2, and Grade 1 at 1. The higher the Grade number assigned, the higher the quality of beef, with 5 being the highest possible grade. 


Only the meat that is given the highest ranking in both these assessments are allowed to be labeled as “A5 Japanese Wagyu”. This means that whenever you are purchasing a piece of A5 Japanese Wagyu, you are getting the best of the best in terms of wagyu beef. When someone is planning to try A5 Japanese Wagyu, they should visit a butcher shop that understands the different types of wagyu options available. Along with this, you need to make sure that the butcher shop is able to provide you with a Certificate of Authenticity. At Kai Wagyu, we work directly with farms in Japan to import the highest quality wagyu. Every piece of our Japanese A5 Wagyu comes with a Certificate of Authenticity and only consists of BMS 10-12 wagyu, which is the highest tier of A5 Wagyu.

How to make Sukiyaki


  1. 90ml (3oz) each of sake, mirin and soy sauce
  2. 3 tbsp sugar
  3. 50ml (1.7oz) dashi stock (note 1)


  1. (2x) A5 Wagyu Chuck Roll 8 oz 
  2. 2-3 stems of shallots (scallions), about 140g (4.9oz)
  3. 4 shiitake mushrooms
  4. 1 pack of shirataki (konyaku yum noodles), 350g (12.3oz) (note 3)
  5. 150g (5.3oz) shungiku (edible chrysanthemum leaves, note 4)
  6. ½ pack of firm tofu , 150g (5.3oz)


  1. 1 tbsp cooking oil (note 5)
  2. 50ml (1.7oz) dashi stock (note 1) or water to adjust flavor if required
  3. 2-row eggs



  1. Add all the Warishita ingredients to a small pot and boil over high heat.
  2. After letting it boil for 5 seconds or so, turn the heat off and put it aside until required.

Preparing the Ingredients

  1. Beef: If each slice of beef is very large, cut it into two. A slice larger than your palm

might be too big to handle when eating.

  1. Shallots: discard the roots and slice shallots diagonally into about 5cm (2”) lengths.
  2. Shiitake mushrooms: Chop off the stems of shiitake mushrooms. To decorate shiitake

head (optional), make a shallow v-shape cut in the middle of the head, then another v-

shape cut perpendicular to the first cut, making a cross (see the photo in the post).

  1. Shirataki: Rinse shirataki in water. Spread the noodles on the cutting board, about 20cm

(8’) wide, and cut them in half. This is to shorten the noodles so you can pick them

up easily when eating.

  1. Shungiku: Trim the end of the stem. Cut shungiku into about 10cm (4”). If the stems are

extremely thick, like 1-1.5cm (½”) thickness, cut the stem vertically in half.

  1. Tofu: Cut the tofu block into two, then cut again perpendicular to the first cut making 4

small blocks.

Cooking and Serving

  1. Group each ingredient on a large plate.
  2. Place each egg in a small bowl where the individual can beat the egg and dip sukiyaki.
  3. Heat a large fry pan with a heavy base or shallow cast iron pot/casserole over high heat and add oil.
  1. Sauté beef slices to lightly brown on each side, about 30 seconds. Add shallots and sauté for 15 seconds.
  1. Add warishita and the remaining ingredients except for Shinjuku, clustering each ingredient together for better presentation (if you wish).
  1. Once the sauce starts boiling, turn the heat to a simmer and cook for a couple of minutes, then add shungiku.
  1. Cook for another couple of minutes or until vegetables are cooked through, occasionally turning over the ingredients so they will be cooked evenly.
  1. Leave on low heat while eating sukiyaki directly from the pot. If the sauce is condensed too much to your liking, add some dashi stock or water to adjust and bring to a simmer.