Japanese Wagyu Loin A4/A5 (kg)

The sirloin — known as in international markets — is extracted from the loin of the ox, between the chuck and the picanha. In the Kuroge Washu (Japanese Black Wagyu) breed of A4 and A5 grade, this cut has a Beef Marbling Score (BMS) between 8 and 12 — a maximum scale of 12 — which means that the intramuscular fat represents a significantly higher proportion than that of any conventional bovine or even cross-bred Wagyu.

Origin: Miyazaki-gyu and Kagoshima-gyu

We work with two of Japan's most renowned producers:

• Miyazaki-gyu A5 — produced in Miyazaki Prefecture, Kyushu island. Winner of the Japanese Wagyu Olympics on multiple occasions. A5 classification with BMS typically 10–12.
• Kagoshima-gyu A4 — produced in Kagoshima Prefecture, also in Kyushu. A4 grade, BMS typically 8–10. Slightly more mineral profile, with greater firmness than A5.

The Japanese grading system

The grade is assigned by accredited inspectors from the Japan Meat Grading Association. The first character (A) indicates the carcass yield; the number (4 or 5) indicates the quality, assessed on four parameters: marbling, meat colour, firmness, and fat colour. Less than 15% of certified Japanese Wagyu achieves an A5 grade.

Benefits

• BMS 8–12 marbling: intramuscular fat that melts during cooking and bastes the muscle from the inside out
• Silky texture with tenderness that requires no marinade or tenderiser
• Flavour with buttery notes and a persistent finish, characteristic of pure Japanese Wagyu
• Available as a whole piece for free cutting, or sliced into steaks of controlled thickness
• Complete traceability: certified by prefecture, producer, and JMGA grade