Wagyu Grand Quintet – Japanese A5 & Australian Wagyu Degustation (950 g)

Meet the Wagyu Grand Quintet, a chef-curated tasting set designed for true beef connoisseurs. This selection balances the legendary decadence of Japanese A5 with the bold, buttery character of top-grade Australian Wagyu, letting you compare marbling, flavor, and texture across five elite cuts. What’s inside (total 950 g) Japanese A5 Striploin – 150 g Silky, evenly distributed marbling with a clean, sweet finish. Japanese A5 Ribeye – 150 g Deep umami, pronounced “melt-in-the-mouth” richness. Japanese A5 Tenderloin – 150 g Luxuriously tender with a subtle, refined flavor. Australian Wagyu Ribeye – 250 g Juicy and robust, beautifully marbled with a slightly beefier profile. Australian Wagyu Striploin – 250 g Balanced fat-to-lean ratio, buttery bite and lingering savoriness. Why you’ll love it Side-by-side comparison: Experience how origin, cut and marbling grade shape flavor. Entertaining made easy: Ideal for 3–5 people as a tasting flight. Peak quality: Individually vacuum-sealed portions for freshness and easy handling. Cooking & serving tips Thaw gently in the fridge. Pat dry and salt lightly. Sear hot & fast (cast-iron or plancha). For A5, aim for thin slices and brief searing; for Australian Wagyu, cook to rare/medium-rare. Rest & slice across the grain. Pairing: Simple sides (steamed rice, sea salt, pickled vegetables), and a bold red (Barolo, Bordeaux) or high-mineral sparkling water to cleanse the palate. Provenance & grading Japanese A5: Highest official grade for marbling and texture, celebrated for its signature buttery mouthfeel. Australian Wagyu (high marble score): Rich, succulent and slightly more robust—an excellent counterpoint to A5’s decadence.