Wagyu Guide
5 myths about A5 Wagyu
Many things are said about Japanese Wagyu. Here, we separate fact from fiction—and explain why reality is even better than the myth.
View the collection"American or Australian Wagyu is the same as Japanese Wagyu"
Outside Japan, that genetics was crossbred with other local breeds. Only beef born, raised, and slaughtered in Japan—with a certificate—is 100% Japanese Wagyu. That is exactly what we offer in our collection.
"It’s too difficult to cook, only for chefs"
It’s exactly the opposite: it cooks in seconds, with no complicated technique, and can even go straight from the refrigerator to the pan. The fat does most of the work.
"It can’t be frozen without losing quality"
A5 Wagyu freezes perfectly without losing its marbling or texture—you just need to thaw it in the refrigerator 24–36 hours before cooking. That’s why many people take the opportunity to order several cuts at once, as with the Tasting Box, and save them for later.
"It’s unhealthy because of the amount of fat"
Wagyu fat is predominantly monounsaturated—a profile more similar to olive oil than to standard beef.
"The price is just marketing"
Each piece passes through an official grading system—letter, number, and BMS scale—and comes with a certificate of authenticity. The price reflects limited genetics and almost three years of raising, not a label.
Trying A5 for the first time? The Essential Box is the easiest way to see for yourself.
See for yourself
Individual cuts or the Essential Box, designed to help you discover A5 without the hassle.