Japanese A5 Wagyu Steak — End Cuts
Choose options
These prized end cuts of A5 Wagyu represent exceptional value, offering the same extraordinary marbling and flavour as premium steaks at a more accessible price point. Each piece is carefully selected from our in-house butchery of prime ribeye and sirloin — the natural offcuts that result from portioning whole primals into uniform steaks. The heavily marbled meat contains uniquely distributed fat that melts at room temperature, creating an incomparably rich, buttery texture and deep, umami-laden flavour profile that has made Japanese Wagyu world-famous.
The end cuts can be cooked in a pan as a regular steak, or cut into small pieces and used for stir-fry, donburi, or sukiyaki. Season simply with sea salt to let the meat's natural flavours shine. The irregular shapes make these particularly well suited to Japanese preparations where the beef is sliced, diced, or served over rice — dishes where the quality of the marbling matters far more than the uniformity of the cut.
Japan 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.
Producer: Our Wagyu is sourced directly from certified Miyazaki farmers who maintain Japan's highest standards of cattle raising, ensuring complete traceability and authentic quality. FINE & WILD has been importing authentic Japanese Wagyu since 2015.
Ingredients: Japanese A5 Wagyu beef (sirloin and ribeye end cuts)
Storage: 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.
Net: 300g
