A5 Japanese Wagyu | Kagoshima Wagyu

KAGOSHIMA WAGYU A5 Japanese Wagyu

Umami-packed. Melt-in-your-mouth.

AVAILABLE IN STORE: ASHGROVE | ROSALIE

Japanese Wagyu is the pinnacle of the steak world and A5 is the highest grade Japanese Wagyu can score. Meat at Billy’s is stoked to be able to offer Kagoshima A5 Japanese Wagyu to our customers.

In Japan, it is so highly regarded it’s only consumed on very special occasions, given as an expensive gift and even sold in fancy department stores. It’s way too special (and expensive) to be considered an every day food. Apparently those who can afford it, indulge only once every few years.

KAGOSHIMA KUROGE WAGYU

100% fullblood A5 Japanese Wagyu
650 days+ grain fed with the finest SASHI (marble)
Rich Umami with melting mouth tenderness

Kagoshima Black cattle are raised on Kyushu, one of the most southern islands of Japan, in ideal conditions. They are blessed with the sun and the natural surroundings of a warm tropical island.

The principal characteristics of the meat are its tenderness and full-bodied flavour, together with well-balanced fat marbling throughout the muscle fibres.

OVERALL WINNER AT THE “WAGYU OLYMPICS”

Since 1966, Japan’s beef industry has held the Zenkoku Wagyu Noryku Kyoshin-kai (全国和牛能力共進会), also know as the Wagyu Olympics. This is a nationwide competition held every five years and consisting of 11 different prize categories. At the last Wagyu Olympics (held in 2017), Kagoshima beef was the overall winner, based on the average scores across all 11 categories. That makes this Wagyu extremely special.

AVAILABILITY

IN STORE: Both our Ashgrove and Rosalie stores are offering Kagoshima A5 Wagyu rib fillet and sirloin.
To check on availability, phone 3366 2912 (#1 for Ashgrove & #2 for Rosalie).

ORDER ONLINE: Kagoshima A5 Wagyu will be available soon to order online for Home Delivery or Click & Collect.

Billy’s tips for cooking Wagyu …

“To get the best from your Wagyu, cook it to medium, as opposed to rare or medium rare. This allows some of the fat to break down, creating a more tender, juicy steak. Also, don’t be shy on the salt as this enhances the caramelisation process.

Be sure to cook it over a high heat and never on a grill. Use a flat plate because you want to seal and caramelise the steak. You don’t want to lose all that flavour. After all, the fat is what is most prized in the Wagyu!”