The Marbling Standard
Wagyu is graded by its marbling, which is the white flecks of fat within the muscle. In a mall restaurant specializing in Japanese BBQ, look for meat that has an even distribution of these flecks. It melts on contact. Because it is so rich, you usually do not need a huge portion to feel satisfied.
The Searing Technique
Whether it is served as a steak or thin slices for grilling, Wagyu needs a good sear. The high fat content means it flares up quickly on a grill. You want a charred exterior to provide a smoky contrast to the buttery, soft interior. Overcooking it is a waste, as the fat just renders away.
Quick answers
- Is it very oily?
- It is very rich in unsaturated fats. It feels more like butter than typical beef fat, which can be quite intense if you are used to lean steaks.
- What does A5 mean?
- A5 is the highest grade given to Japanese beef, indicating the best possible marbling, color, and texture. It is the top of the line for quality.