{"title":"Japanese a5 Kobe Beef","description":"\u003cp style=\"text-align: center;\"\u003eKobe beef is the rarest beef in the world. It comes exclusively from Tajima-gyu cattle born, raised and processed in Hyōgo Prefecture, Japan, meeting strict grading criteria including a BMS of 6 or above and a defined carcass weight. Only around 3,000 head qualify each year — making genuine Kobe one of the scarcest foods on the planet.\u003c\/p\u003e\n\u003cp style=\"text-align: center;\"\u003eThe term \"Kobe\" is widely misused outside Japan, with the label applied to beef that has no connection to Hyōgo Prefecture or the Tajima bloodline. Genuine Kobe can only be sold by licensed retailers, and every authentic piece carries a 10-digit identification number verifiable through the Kobe Beef Marketing \u0026amp; Distribution Promotion Association. \u003cstrong\u003eFINE \u0026amp; WILD is the UK's only licensed online retailer of genuine Kobe beef\u003c\/strong\u003e — fully certified and traceable to the individual animal.\u003c\/p\u003e\n\u003chr\u003e\n\u003ch3 style=\"text-align: center;\"\u003eA5 Grading\u003c\/h3\u003e\n\u003cp style=\"text-align: center;\"\u003eJapanese beef is graded by the Japan Meat Grading Association. The letter (A, B or C) indicates yield — A being the highest. The number (1 to 5) indicates quality across marbling, colour, firmness and fat. A5 is the top of both scales.\u003c\/p\u003e\n\u003cp style=\"text-align: center;\"\u003eWithin that, the Beef Marbling Standard (BMS) measures marbling intensity from 1 to 12. All A5 Wagyu falls between BMS 8 and 12 — our Kobe sits at the top of that range. Each cut arrives with its traceable ID number linking it back to the individual animal.\u003c\/p\u003e\n\u003chr\u003e\n\u003ch3 style=\"text-align: center;\"\u003eKobe vs. Wagyu\u003c\/h3\u003e\n\u003cp style=\"text-align: center;\"\u003eAll Kobe is Wagyu, but not all Wagyu is Kobe. Wagyu is the broad category covering all Japanese beef cattle breeds. Kobe is a specific sub-designation within Wagyu, restricted to Tajima-gyu cattle from Hyōgo Prefecture that meet additional grading requirements. Think of it like Champagne and sparkling wine — Champagne is sparkling wine, but only from one specific region under specific rules.\u003c\/p\u003e\n\u003cp style=\"text-align: center;\"\u003eBoth A5 Wagyu and A5 Kobe deliver exceptional marbling, tenderness and flavour. Kobe tends to have a slightly finer, more delicate fat texture, and many enthusiasts describe the flavour as marginally more refined. The premium on Kobe reflects its extreme scarcity and the prestige of the designation rather than a dramatic difference in eating experience. Both are extraordinary.\u003c\/p\u003e\n\u003chr\u003e\n\u003ch3 style=\"text-align: center;\"\u003eThe Cuts\u003c\/h3\u003e\n\u003ch4 style=\"text-align: center;\"\u003eSirloin\u003c\/h4\u003e\n\u003cp style=\"text-align: center;\"\u003eThe classic Kobe cut — the fullest expression of marbling, with the signature melt-in-the-mouth experience. Rich, intensely flavoured and visually spectacular.\u003c\/p\u003e\n\u003ch4 style=\"text-align: center;\"\u003eRibeye\u003c\/h4\u003e\n\u003cp style=\"text-align: center;\"\u003eThe deepest, most robust beefy flavour of any Kobe cut. Intense marbling distributed differently from sirloin. For maximum flavour impact.\u003c\/p\u003e\n\u003ch4 style=\"text-align: center;\"\u003eFillet\u003c\/h4\u003e\n\u003cp style=\"text-align: center;\"\u003eThe most tender cut — less visible marbling but extraordinary tenderness and a clean, elegant flavour. Leaner than sirloin; benefits from a spoonful of Wagyu tallow in the pan.\u003c\/p\u003e\n\u003chr\u003e\n\u003ch3 style=\"text-align: center;\"\u003eHow To Cook\u003c\/h3\u003e\n\u003cp style=\"text-align: center;\"\u003eKobe needs a different approach to standard steak. Bring to room temperature, season with salt only, cook in a very hot pan, turn frequently. Medium-rare to medium is the sweet spot — cooking too rare doesn't allow the intramuscular fat to melt properly.\u003c\/p\u003e\n\u003cp style=\"text-align: center;\"\u003eFor sirloin and ribeye, no additional fat — the steak renders its own. For fillet, add a spoonful of Wagyu tallow. As a guide, a 300g sirloin takes 3 to 4 minutes total in a very hot pan. Aim for a core temperature of at least 50°C. Rest five minutes before serving.\u003c\/p\u003e\n\u003chr\u003e\n\u003ch3 style=\"text-align: center;\"\u003eDelivery \u0026amp; Defrosting\u003c\/h3\u003e\n\u003cp style=\"text-align: center;\"\u003eAll Kobe is delivered frozen via IQF (individually quick frozen) — a deliberate quality decision, not a compromise. IQF freezing locks in freshness immediately after butchery, and Japanese A5 defrosts with the same quality as fresh, thanks to the high fat content.\u003c\/p\u003e\n\u003cp style=\"text-align: center;\"\u003eThaw overnight in the fridge on a plate covered with cling film. A 2cm sirloin can thaw on the countertop in 45 minutes if needed.\u003c\/p\u003e\n\u003cp style=\"text-align: center;\"\u003eUK next-working-day delivery on orders placed before 2pm. Complimentary weekday delivery on orders over £225.\u003c\/p\u003e\n\u003cp style=\"text-align: center;\"\u003e \u003c\/p\u003e\n\u003cp style=\"text-align: center;\"\u003e \u003c\/p\u003e\n\u003cp style=\"text-align: center;\"\u003e \u003c\/p\u003e","products":[{"product_id":"japanese-a5-wagyu-fillet-mignon-x-4","title":"Japanese A5 Wagyu \/ Kobe Fillet Mignons — BMS 8–12","description":"\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eOur A5 fillet mignons are cut from the thinner end of a whole A5 fillet — and they are no less exceptional for it. The tenderloin tapers naturally, and these smaller steaks carry the same fine marbling, buttery tenderness, and complex umami flavour as the centre-cut fillets. They are simply a different format: compact, quick to cook, and perfectly portioned for surf and turf, tasting menus, or a special dinner where you want to serve multiple courses without overwhelming the plate with a single large steak.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eAvailable as standard A5 Wagyu from Kagoshima or Miyazaki, or as genuine Kobe beef from Hyōgo Prefecture — both at A5 grade, BMS 8–12. The Kobe variant comes from the Tajima strain of cattle and carries its own individual ID number verifiable through the Kobe Beef Marketing and Distribution Promotion Association. FINE \u0026amp; WILD is a licensed Kobe beef retailer — only licensed dealers can sell original Kobe beef.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eJapan is the only country in the world that registers every head of purebred Wagyu stock. Within four months of being born, calves are given examinations, including paper documentation, individual identification number processing, and recording of any abnormalities. If they meet standardised requirements, at six months old they are issued an official calf registration certificate, serving as proof of purebred Wagyu stock — a heritage created in Japan and refined over generations. The registration traces the calf back three generations through a clearly defined pedigree, including parents, grandparents, and great-grandparents, eventually leading to the ancestor of all Japanese domestic Wagyu from the 14th century.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eProducer:\u003c\/strong\u003e FINE \u0026amp; WILD sources directly from certified producers in Kagoshima, Miyazaki, and Hyōgo prefectures with no intermediaries or wholesalers. FINE \u0026amp; WILD has been importing authentic Japanese Wagyu and Kobe beef since 2015 and is a licensed Kobe beef retailer.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eStorage:\u003c\/strong\u003e All outer fat is removed and the mignons are carefully sculptured to offer the highest meat ratio and best value possible, then rapidly frozen to -28° in a matter of minutes. This process offers two significant advantages, one being zero food waste and the other helping to keep the meat in amazing condition. Red meat naturally discolours after a few hours, so blast freezing is the ultimate way to keep the steak as fresh as it is when first cut. Upon receipt, place straight in the freezer for later use or remove the outer packaging and defrost on a plate in the fridge overnight or leave on the countertop for 2–3 hours.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eAuthenticity:\u003c\/strong\u003e All Japanese Wagyu cattle are assigned a unique traceability ID number from birth. You will find your ID number on the outer packaging. \u003c\/p\u003e","brand":"TAJIMAYA","offers":[{"title":"WAGYU A5 - 150g","offer_id":40319702401129,"sku":"WFM200","price":60.0,"currency_code":"GBP","in_stock":false},{"title":"KOBE A5 - 150g","offer_id":54662284935553,"sku":null,"price":90.0,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0021\/0862\/0858\/files\/Japanese_A5_Wagyu_Beef_Fillet_Mignons_Kobe_Filet_Mignon_Fine_Wild_UK.jpg?v=1756219268"},{"product_id":"buy-kobe-beef","title":"Japanese Kobe Beef A5 Sirloin Steak — BMS 8–12","description":"\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eNo cow comes into this world and begins its life as Kobe beef. Kobe beef refers to cuts taken from the Tajima strain of Wagyu cattle raised in Hyōgo Prefecture, Japan. Even among Tajima-Gyu (Tajima cattle), only the chosen few that satisfy the specific quality criteria set out by the Kobe Beef Marketing and Distribution Promotion Association deserve the title \"Kobe Beef\". Calves are given only the very best feed — rice straw, maize, barley, and other cereals — and receive only fresh, clean water to drink. Their meat matures to the ideal quality and texture from the minimum age of 28 months to an average age of 32 months. The fine, delicate meat has a high degree of fat marbling that melts at low temperatures, together with tender fibres and its own uniquely refined sweetness and aroma.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eSirloin is the classic Wagyu cut and the fullest expression of what Kobe marbling can achieve. The fat-to-meat ratio is generous, the flavour is intensely rich with deep umami, and the visual impact is striking — the signature snowflake marbling of the Tajima bloodline at its most spectacular. Kobe is the most famous and most controlled beef designation in the world. Only around 3,000 head qualify each year, making it one of the rarest foods on the planet. The distinction from standard A5 Wagyu lies in the Tajima bloodline's finer, more delicate fat texture and a flavour that many describe as marginally more refined.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eJapan is the only country in the world that registers every head of purebred Wagyu stock. Within four months of being born, calves are given examinations, including paper documentation, individual identification number processing, and recording of any abnormalities. If they meet standardised requirements, at six months old they are issued an official calf registration certificate, serving as proof of purebred Wagyu stock — a heritage created in Japan and refined over generations. The registration traces the calf back three generations through a clearly defined pedigree, including parents, grandparents, and great-grandparents, eventually leading to the ancestor of all Japanese domestic Wagyu from the 14th century.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eProducer:\u003c\/strong\u003e FINE \u0026amp; WILD is a licensed Kobe beef retailer — only licensed dealers can sell original Kobe beef. Our credentials can be verified through the Kobe Beef Marketing and Distribution Promotion Association. FINE \u0026amp; WILD sources directly with no intermediaries or wholesalers and has been importing authentic Japanese Wagyu and Kobe beef since 2015.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eStorage:\u003c\/strong\u003e Our Kobe steaks have had all outer fat removed and are carefully sculptured to offer the highest meat ratio and best value possible, then rapidly frozen to -28° in a matter of minutes. This process offers two significant advantages, one being zero food waste and the other helping to keep the meat in amazing condition. Red meat naturally discolours after a few hours, so blast freezing is the ultimate way to keep the steak as fresh as it is when first cut. Upon receipt of your Kobe beef, place it straight in the freezer for later use or remove the outer packaging and defrost on a plate in the fridge overnight or leave on the countertop for 2–3 hours.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eAuthenticity:\u003c\/strong\u003e All of our Kobe steaks are supplied with an individual ID number which offers full traceability and authenticity. You will find your ID number on the front of the pack and can check the authenticity of your purchase \u003ca href=\"http:\/\/www.tajimagyu-trace.com\/trace_back.php\" target=\"_blank\" rel=\"noopener\"\u003ehere. \u003c\/a\u003e\u003c\/p\u003e","brand":"TAJIMAYA","offers":[{"title":"250g","offer_id":55270225019265,"sku":"KS250","price":125.0,"currency_code":"GBP","in_stock":true},{"title":"300g","offer_id":55270147817857,"sku":"KS300","price":150.0,"currency_code":"GBP","in_stock":false},{"title":"350g","offer_id":55270119637377,"sku":"KS350","price":175.0,"currency_code":"GBP","in_stock":true},{"title":"400g","offer_id":55159724638593,"sku":"KS400","price":200.0,"currency_code":"GBP","in_stock":false},{"title":"450g","offer_id":55003687879041,"sku":"KS450","price":225.0,"currency_code":"GBP","in_stock":false},{"title":"500g","offer_id":55159725687169,"sku":"KS500","price":250.0,"currency_code":"GBP","in_stock":false},{"title":"600g","offer_id":55159728996737,"sku":"KS600","price":300.0,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0021\/0862\/0858\/products\/F_W.KobeSirloin.jpg?v=1719300663"},{"product_id":"japanese-kobe-beef-a5-fillet-steak","title":"Japanese Kobe Beef A5 Fillet Steak — BMS 8–12","description":"\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eNo cow comes into this world and begins its life as Kobe beef. Kobe beef refers to cuts taken from the Tajima strain of Wagyu cattle raised in Hyōgo Prefecture, Japan. Even among Tajima-Gyu (Tajima cattle), only the chosen few that satisfy the specific quality criteria set out by the Kobe Beef Marketing and Distribution Promotion Association deserve the title \"Kobe Beef\". Calves are given only the very best feed — rice straw, maize, barley, and other cereals — and receive only fresh, clean water to drink. Their meat matures to the ideal quality and texture from the minimum age of 28 months to an average age of 32 months. The fine, delicate meat has a high degree of fat marbling that melts at low temperatures, together with tender fibres and its own uniquely refined sweetness and aroma.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eThe fillet is the most tender cut on the animal, and in Kobe A5 it reaches a level of refinement that is extraordinary even by Wagyu standards. Each steak is cut from the centre of a whole A5 Kobe fillet, offering buttery-soft meat with a delicate marbling pattern and a clean, elegant flavour. Where Kobe sirloin and ribeye deliver richness through generous fat distribution, the fillet achieves its character through sheer tenderness and restraint — the Tajima bloodline's refined sweetness expressed at its most subtle.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eJapan is the only country in the world that registers every head of purebred Wagyu stock. Within four months of being born, calves are given examinations, including paper documentation, individual identification number processing, and recording of any abnormalities. If they meet standardised requirements, at six months old they are issued an official calf registration certificate, serving as proof of purebred Wagyu stock — a heritage created in Japan and refined over generations. The registration traces the calf back three generations through a clearly defined pedigree, including parents, grandparents, and great-grandparents, eventually leading to the ancestor of all Japanese domestic Wagyu from the 14th century.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eProducer:\u003c\/strong\u003e FINE \u0026amp; WILD is a licensed Kobe beef retailer — only licensed dealers can sell original Kobe beef. Our credentials can be verified through the Kobe Beef Marketing and Distribution Promotion Association. FINE \u0026amp; WILD sources directly with no intermediaries or wholesalers and has been importing authentic Japanese Wagyu and Kobe beef since 2015.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eStorage:\u003c\/strong\u003e Our Kobe steaks have had all outer fat removed and are carefully sculptured to offer the highest meat ratio and best value possible, then rapidly frozen to -28° in a matter of minutes. This process offers two significant advantages, one being zero food waste and the other helping to keep the meat in amazing condition. Red meat naturally discolours after a few hours, so blast freezing is the ultimate way to keep the steak as fresh as it is when first cut. Upon receipt of your Kobe beef, place it straight in the freezer for later use or remove the outer packaging and defrost on a plate in the fridge overnight or leave on the countertop for 2–3 hours.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eAuthenticity:\u003c\/strong\u003e All of our Kobe steaks are supplied with an individual ID number which offers full traceability and authenticity. You will find your ID number on the front of the pack and can check the authenticity of your purchase \u003ca href=\"http:\/\/www.tajimagyu-trace.com\/trace_back.php\" target=\"_blank\" rel=\"noopener\"\u003ehere.\u003c\/a\u003e\u003c\/p\u003e","brand":"TAJIMAYA","offers":[{"title":"150g","offer_id":55340769739137,"sku":"KWF150","price":150.0,"currency_code":"GBP","in_stock":false},{"title":"175g","offer_id":54517351612801,"sku":"KWF175","price":175.0,"currency_code":"GBP","in_stock":true},{"title":"200g","offer_id":41513937436777,"sku":"KWF200","price":200.0,"currency_code":"GBP","in_stock":false},{"title":"225g","offer_id":55467632198017,"sku":"KWF225","price":225.0,"currency_code":"GBP","in_stock":true},{"title":"250g","offer_id":55563088658817,"sku":"KWF250","price":250.0,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0021\/0862\/0858\/products\/F_W.KobeFilletA4.jpg?v=1719300676"},{"product_id":"japanese-kobe-beef-a5-ribeye-steak","title":"Japanese Kobe Beef A5 Ribeye Steak — BMS 8–12","description":"\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eNo cow comes into this world and begins its life as Kobe beef. Kobe beef refers to cuts taken from the Tajima strain of Wagyu cattle raised in Hyōgo Prefecture, Japan. Even among Tajima-Gyu (Tajima cattle), only the chosen few that satisfy the specific quality criteria set out by the Kobe Beef Marketing and Distribution Promotion Association deserve the title \"Kobe Beef\". Calves are given only the very best feed — rice straw, maize, barley, and other cereals — and receive only fresh, clean water to drink. Their meat matures to the ideal quality and texture from the minimum age of 28 months to an average age of 32 months. The fine, delicate meat has a high degree of fat marbling that melts at low temperatures, together with tender fibres and its own uniquely refined sweetness and aroma.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eKobe is the most famous — and most controlled — beef designation in the world. All Kobe beef is Wagyu, but not all Wagyu is Kobe. Only around 3,000 head qualify each year, making it one of the rarest foods on the planet. The distinction from standard A5 Wagyu lies in the Tajima bloodline's finer, more delicate fat texture and a flavour that many describe as marginally more refined. The ribeye cut delivers the deepest, most robust flavour of any Wagyu cut, with intense marbling distributed across the steak for maximum impact.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eJapan is the only country in the world that registers every head of purebred Wagyu stock. Within four months of being born, calves are given examinations, including paper documentation, individual identification number processing, and recording of any abnormalities. If they meet standardised requirements, at six months old they are issued an official calf registration certificate, serving as proof of purebred Wagyu stock — a heritage created in Japan and refined over generations. The registration traces the calf back three generations through a clearly defined pedigree, including parents, grandparents, and great-grandparents, eventually leading to the ancestor of all Japanese domestic Wagyu from the 14th century.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eProducer:\u003c\/strong\u003e FINE \u0026amp; WILD is a licensed Kobe beef retailer — only licensed dealers can sell original Kobe beef. Our credentials can be verified through the Kobe Beef Marketing and Distribution Promotion Association. FINE \u0026amp; WILD sources directly with no intermediaries or wholesalers and has been importing authentic Japanese Wagyu and Kobe beef since 2015.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eStorage:\u003c\/strong\u003e Our Kobe steaks have had all outer fat removed and are carefully sculptured to offer the highest meat ratio and best value possible, then rapidly frozen to -28° in a matter of minutes. This process offers two significant advantages, one being zero food waste and the other helping to keep the meat in amazing condition. Red meat naturally discolours after a few hours, so blast freezing is the ultimate way to keep the steak as fresh as it is when first cut. Upon receipt of your Kobe beef, place it straight in the freezer for later use or remove the outer packaging and defrost on a plate in the fridge overnight or leave on the countertop for 2–3 hours.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eAuthenticity:\u003c\/strong\u003e All of our Kobe steaks are supplied with an individual ID number which offers full traceability and authenticity. You will find your ID number on the front of the pack and can check the authenticity of your purchase \u003ca rel=\"noopener\" href=\"http:\/\/www.tajimagyu-trace.com\/trace_back.php\" target=\"_blank\"\u003ehere.\u003c\/a\u003e\u003c\/p\u003e","brand":"TAJIMAYA","offers":[{"title":"250g","offer_id":40531228950633,"sku":"KR250","price":125.0,"currency_code":"GBP","in_stock":false},{"title":"300g","offer_id":55270049350017,"sku":"KR300","price":150.0,"currency_code":"GBP","in_stock":false},{"title":"350g","offer_id":55467634917761,"sku":"KR350","price":175.0,"currency_code":"GBP","in_stock":false},{"title":"400g","offer_id":55270056591745,"sku":"KR400","price":200.0,"currency_code":"GBP","in_stock":false},{"title":"450g","offer_id":55270074352001,"sku":"KR450","price":225.0,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0021\/0862\/0858\/products\/IMG_0001_8ab61fea-fe02-4af9-9638-161dc75eeb87.jpg?v=1719301067"},{"product_id":"japanese-a5-wagyu-fat","title":"Japanese A5 Wagyu Tallow","description":"\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eJapanese Wagyu beef's legendary melt-in-the-mouth texture is matched only by its extraordinary flavour profile, which comes primarily from its exceptional marbling and fat composition. Our artisanal Wagyu tallow captures this essence in a versatile culinary ingredient.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eWe craft our Wagyu tallow using premium trim from A5-grade cuts, employing a meticulous 12-hour slow-roasting process at low temperatures. The rendered fat is then carefully strained through fine muslin and jarred, creating a pure, exceptional cooking medium that elevates any dish.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eThis premium tallow boasts an impressive nutritional profile, rich in oleic acid, monounsaturated fats, omega-3, and omega-6 fatty acids. Unlike conventional beef tallow or duck fat, which can leave heavy, greasy residues, Wagyu tallow provides a clean cooking experience with a subtle, pleasant Wagyu finish that enhances rather than overwhelms your dishes.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eProducer:\u003c\/strong\u003e Made in-house by FINE \u0026amp; WILD from A5 Wagyu and Kobe beef trim sourced directly from certified Japanese producers in Kagoshima, Miyazaki, and Hyōgo prefectures.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eIngredients:\u003c\/strong\u003e 100% rendered A5 Wagyu\/Kobe beef fat\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eStorage:\u003c\/strong\u003e Refrigerate upon receipt. Unopened shelf life: 6 weeks. Once opened, use within 15 days for optimal quality.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eNet:\u003c\/strong\u003e 250g\u003c\/p\u003e","brand":"TAJIMAYA","offers":[{"title":"Default Title","offer_id":40726076424297,"sku":"WF285","price":12.5,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0021\/0862\/0858\/products\/KOBEFAT_FINE_WILDUK.jpg?v=1739789625"},{"product_id":"japanese-a5-wagyu-fillet-chateaubriand","title":"Japanese A5 Wagyu \/ Kobe Fillet Chateaubriand — BMS 8–12","description":"\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eThe chateaubriand is taken from the broadest, thickest section of the whole fillet — the part with the most even diameter and the most generous marbling. It is beautifully marbled and possibly the most prized cut from the entire tenderloin. Where centre-cut fillets and mignons are portioned as individual steaks, the chateaubriand is designed to be cooked as a single piece and carved at the table — making it one of the most impressive ways to serve A5 Wagyu or Kobe beef for two or more.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eEach chateaubriand is sent tied and ready to cook whole. Sear on all sides, finish in the oven or over a BBQ, rest, carve into thick slices, and serve. Alternatively, remove the string, cut into steaks of equal thickness, and cook them individually in the pan — the same method as standard A5 fillet steaks. Either approach works; the choice depends on whether you want the drama of carving at the table or the control of cooking individual portions.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eJapan is the only country in the world that registers every head of purebred Wagyu stock. Within four months of being born, calves are given examinations, including paper documentation, individual identification number processing, and recording of any abnormalities. If they meet standardised requirements, at six months old they are issued an official calf registration certificate, serving as proof of purebred Wagyu stock — a heritage created in Japan and refined over generations. The registration traces the calf back three generations through a clearly defined pedigree, including parents, grandparents, and great-grandparents, eventually leading to the ancestor of all Japanese domestic Wagyu from the 14th century.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eProducer:\u003c\/strong\u003e FINE \u0026amp; WILD sources directly from certified producers in Kagoshima, Miyazaki, and Hyōgo prefectures with no intermediaries or wholesalers. FINE \u0026amp; WILD has been importing authentic Japanese Wagyu and Kobe beef since 2015 and is a licensed Kobe beef retailer.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eStorage:\u003c\/strong\u003e All outer fat is removed and the chateaubriand is carefully sculptured to offer the highest meat ratio and best value possible, then rapidly frozen to -28° in a matter of minutes. This process offers two significant advantages, one being zero food waste and the other helping to keep the meat in amazing condition. Red meat naturally discolours after a few hours, so blast freezing is the ultimate way to keep the steak as fresh as it is when first cut. Upon receipt, place straight in the freezer for later use or remove the outer packaging and defrost on a plate in the fridge overnight or leave on the countertop for 2–3 hours.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eAuthenticity:\u003c\/strong\u003e All Japanese Wagyu cattle are assigned a unique traceability ID number from birth.  You will find your ID number on the front of the pack.\u003c\/p\u003e","brand":"TAJIMAYA","offers":[{"title":"Wagyu A5 350g","offer_id":54875817247105,"sku":"A5CHA350","price":175.0,"currency_code":"GBP","in_stock":true},{"title":"Wagyu A5 400g","offer_id":54813944611201,"sku":"A5CHA400","price":200.0,"currency_code":"GBP","in_stock":false},{"title":"Wagyu A5 450g","offer_id":55710762926465,"sku":"A5CHA450","price":225.0,"currency_code":"GBP","in_stock":false},{"title":"Wagyu A5 500g","offer_id":55209941795201,"sku":"A5CHA500","price":250.0,"currency_code":"GBP","in_stock":false},{"title":"Kobe A5 350g","offer_id":41086256611433,"sku":"KOBECHAT350","price":280.0,"currency_code":"GBP","in_stock":false},{"title":"Kobe A5 450g","offer_id":55467638030721,"sku":"KOBECHAT350","price":360.0,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0021\/0862\/0858\/products\/JAPANESEA5WAGYUCHATEAUBRIAND_FINE_WILD.jpg?v=1719303914"}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0021\/0862\/0858\/collections\/Japanese_Kobe_Beef_-_FINE_WILD_UK.jpg?v=1777378995","url":"https:\/\/www.fineandwild.com\/collections\/japanese-a5-kobe-beef.oembed","provider":"FINE \u0026 WILD","version":"1.0","type":"link"}