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Why should you care about A4 Wagyu (1)

If you prefer a steak that fills your plate and is the focal point of the meal in terms of volume, then A5 Wagyu isn't for you (literally or in pocketbook terms). A5 is simply too rich for most individuals to consume in large quantities. I heartily recommend a slice or two of A5 Wagyu, seasoned simply and cooked on high heat, but if you're searching for the ultimate beef lover's feast, I recommend trying some A4 Wagyu from Japan.

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Why should you care about A4 Wagyu (1)

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  1. Why should you care about A4 Wagyu? We have a fascination with extremes in American culture. Our lattes should be venti-sized and contain a quad-shot of espresso. We're looking for the digital camera with the most megapixels. We're looking for the home with the biggest square footage. When it comes to Wagyu from Japan, we want the most marbled fat content and the highest grade - A5. If you haven't already, try A4 Wagyu, which is the preferred grade among Japanese Wagyu producers. A4 is Japan's second-highest rated Wagyu grade, and it's packed with the peculiar umami flavour and lower melting point fat components that contribute to the melt-in-your-mouth experience for which Japanese Wagyu is known. Any American crossbred Wagyu or Angus Prime steak can't compare. It stems from the Kuroge Washu breed of cattle and a grading system that assigns a score to meat based on its fat marbling quality and overall level. A4 is a Japanese designation for ultra-premium beef. In fact, an A4 rating qualifies an animal as Kobe Beef provided it is of the Kuroge Washu breed and was grown in Hyogo prefecture by a member of the Kobe Beef association.

  2. Japanese beef rating system I have yet to meet a Wagyu chef or farmer who states that A5 is the beef grade they prefer throughout my trips to Japan to bring back the best Wagyu from Japan's top farmers. They'll order A4 in restaurants or prepare it at home. In fact, the BMS level 12 (the highest marbling score) of A5 is regarded as a piece of art and is used mostly for amusement purposes. "Wow, look at that," beef experts exclaim as they take Instagram images of A5 beef while enjoying the A4 Wagyu they ordered. If I have guests around for dinner, someone will almost always want "A5 BMS 12" Wagyu. What makes A4 wagyu so special? A4 Wagyu has slightly less fat than A5 Wagyu and isn't quite as rich. It has the same melt-in-your-mouth texture and umami attributes as the Kuroge Washu breed, but with a beefier flavour profile and the ability to consume more in one sitting. Simply put, it's more fun for most individuals. Don't get me wrong: A5 is a fantastic game. I like to say that A5 Wagyu is more of an experience than a meal. Whereas A4 Wagyu is both a meal and an experience.

  3. If you prefer a steak that fills your plate and is the focal point of the meal in terms of volume, then A5 Wagyu isn't for you (literally or in pocketbook terms). A5 is simply too rich for most individuals to consume in large quantities. I heartily recommend a slice or two of A5 Wagyu, seasoned simply and cooked on high heat, but if you're searching for the ultimate beef lover's feast, I recommend trying some A4 Wagyu from Japan. CONTACT US DELICART PTE. LTD. support@delicart.sg +6589034795 3 LORONG BAKAR BATU #01-04 UNION INDUSTRIAL CENTER SINGAPORE 348741 https://delicart.sg/

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