What does A5+ Wagyu mean? Why it is not an official grade above A5
A5 is the highest grade in the official Japanese yield-and-quality system. A5+ appears in some retail listings as commercial shorthand, but it is not an…
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Meat
Guides to fresh beef covering cuts, storage, food safety, cooking and nutrition. You will find explanations of why vacuum-packed meat changes colour, how long it can stay out of the fridge, how to freeze and thaw it, what the red liquid is and why meat may release water in the pan. We also group cut comparisons and articles on protein, iron, fat and other nutrients. The aim is to answer practical questions from choosing a cut to storing and cooking it, while keeping quality, safety and culinary preference as separate ideas.
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91 articlesArticles about Meat
Is all Japanese Wagyu A5? Differences between A3, A4 and A5
Not all Japanese Wagyu is A5. Learn why Wagyu describes breed and origin while A3, A4 and A5 are grading results, how marbling changes and…
Read the articleWagyu ribeye, striploin or tenderloin: differences and which to choose
Ribeye, striploin and tenderloin can offer very different experiences even from the same Wagyu. Compare marbling, texture, richness, format and cooking style to choose the…
Read the articleHow to read a Japanese Wagyu certificate: ID, grade, BMS, origin and traceability
A Japanese Wagyu certificate can combine different kinds of information: identification, origin, grade, BMS and, depending on the brand, regional details. Learn how to read…
Read the articleWhat is a Japanese Wagyu individual identification number and what is it for?
Japan uses an individual identification number to manage cattle traceability. Learn what information it links to each animal, how it follows the beef supply chain…
Read the articleJapanese Wagyu vs aged beef: differences and when to choose each
Wagyu and aged beef do not describe the same thing: one concerns origin and genetics, the other a post-mortem process. Learn how marbling, flavour, texture,…
Read the articleJapanese Wagyu as a gift: which cut, format and quantity to choose
Wagyu works best as a gift when the format matches the recipient and the experience you want to create. This guide helps choose cut, marbling,…
Read the articleWhat is the Universal Wagyu Mark and how does it identify Wagyu produced in Japan?
The Universal Wagyu Mark is the unified logo created to distinguish Wagyu produced in Japan in international markets. Learn what it proves, what it does…
Read the articleHow to choose Japanese Wagyu: what to look for before buying
Choosing Japanese Wagyu is not simply about finding the highest BMS. Origin, grade, cut, format, quantity and traceability should match the experience you want.
Read the articleWagyu fat: what makes it different, oleic acid and what it really means
Wagyu fat stands out for its intramuscular distribution and a fatty-acid profile studied in Japanese Black cattle. Learn about oleic acid, melting behaviour and why…
Read the articleHow to tell if Japanese Wagyu is authentic: certification, origin and traceability
The word Wagyu alone does not prove that beef comes from Japan. Learn which details to check: origin, individual identification, documentation, grade and regional certifications.
Read the articleWagyu calories and nutrition: why there is no single number
Wagyu calories vary widely with cut, marbling, grade, portion and cooking. This guide explains how to interpret fat, protein and energy without assigning one nutrition…
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