Wagyu 10+ grade A5 Japanese

At Gustor we choose to only work with the finest of products. The choice to offer real Wagyu beef from Japan is the logical result. Only the real Japanese bred cows can guarantee the culinary experience one can expect from this highly praised steak. Wagyu bred in Australia, France or The Netherlands surely is high quality steak but this extraordinary piece of Japan is in a league of it`s own concerning taste-experience and degree of marbling.

We offer only 100 percent race-pure Black Wagyu, born and raised in Japan with a marbling-degree of 10+. This highly exclusive product is a direct result of ancient traditions and breeding methods.

These breeding methods were developed at the Japanese imperial court. Back then the animals were bred within the walls of the imperial palace. They were nourished with food also ment for the imperial court. As a replacement for the lack of exercise they got a daily intense massage.

(300gr of sirloin will be maximum 1cm thick)

Japanese Wagyu (especially A5) is so rich and delicate that it should be treated differently from regular beef. Many people overcook it — which is a waste. Here’s how to get the most out of it:

🔥 Step-by-step: how to cook Wagyu perfectly

🥩 1. Bring the meat to room temperature

Take the meat out of the fridge 30–60 minutes in advance.
If your steak is thicker than 1.5 cm, gently preheat it to max. 40°C (104°F).
➡️ This ensures even cooking.

🔪 2. Use smaller portions

Wagyu is best enjoyed in smaller portions.
➡️ Its intense marbling makes large portions too rich.

🧂 3. Season minimally

• Only coarse salt just before cooking
• No pepper beforehand (it burns quickly)

➡️ Wagyu already has exceptional natural umami flavor.

🍳 4. Use a very hot pan (no added fat needed)

• Use a cast iron or heavy pan
• Heat it until very hot
• No oil or butter needed (the fat renders naturally)

👉 Can also be cooked on the BBQ or grill

⏱️ 5. Cook briefly and intensely

• 30–60 seconds per side (max)
• Goal: a nice crust, soft and juicy inside

➡️ Think “searing” rather than traditional cooking.

🧈 6. Let it rest briefly (optional)

• Let rest for 1–2 minutes
  ➡️ Not too long, or too much fat will melt away.

🍽️ 7. Cut into small pieces & serve simply

• Slice into bite-sized pieces
• Optionally add a pinch of salt after cooking

➡️ Less is more: avoid heavy sauces.

❗ Common mistakes

• Overcooking → fat melts away → less juicy meat
• Portions too large → too rich
• Too much seasoning or sauce → overpowers the flavor

💡 Pro tip

Serve Wagyu the Japanese way:

• In small bites
• With rice or simply on its own
• Think of it as a luxury tasting experience, not a traditional steak