Wagyu Beef in Perth

Wagyu means 'Japanese cow', and A5 is the highest grade awarded under Japan's beef grading system. The 'A' refers to yield and the '5' to quality, measured across marbling, colour, firmness and fat quality. To earn A5, a carcass must score the top mark in every category.

What you taste is the marbling. Wagyu marbling is measured on the Beef Marble Score (BMS), from 1 to 12, and the fine threads of intramuscular fat melt at a lower temperature than other beef fat, which gives Wagyu its buttery texture. It is rich, so a little goes a long way.

Grades and marble scores differ from cut to cut and supplier to supplier. Ask us in store about the grade and origin of the Wagyu on the counter that day.

Wagyu sirloin for a steak night, an everyday Wagyu line when you want the marbling at a friendlier price per kilo, and Wagyu shin, a rich, gelatinous cut that rewards a long braise. Current prices for each are listed on this page and on the counter.

Everything is priced per kilo. Tell us the thickness and portion you want in your order notes and we'll prepare it for pickup.

Wagyu is not a steak you cook like a regular sirloin. Because of the fat content, high heat and a short time are everything. Bring the meat to room temperature, season simply with flaky salt, and use a very hot pan with no added oil: the Wagyu renders its own.

Sear 1 to 2 minutes per side for thin slices, rest, then slice against the grain. For thicker cuts, render the fat, aim for medium-rare, and never push past medium. Tell us your method and we'll suggest a thickness.