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Notes
Beef
This Japanese A5 Wagyu Beef is the Shin Shin cut located on the base of the back leg of a cow, the part lower than the inner thigh. One of the best parts about this cut is that it’s not as greasy or fatty compared to other parts of the cow. It has a smooth texture that melts in your mouth. About 1/2 lb cost about $65 CAD. In Vancouver, it is hard to source real grade 12 (highest grade) Japanese Wagyu Beef, because of import restrictions, limited supply, cost, and with all those limiting factors, most people here resort to alternative options. In Vancouver, BC, you can find high-end cuts of meat at ABURI Market located at 1350 Marine Dr, West Vancouver, BC V7T 0B5. They also have an Aburi To-Go by Minami location where they have a smaller selection of wagyu cuts, but if you want a vast variety, the West End location is where you want to go.
If Japanese Wagyu is pricey and not accessible for you, you can substitute using a tenderloin cut for about 1/3 of the cost. Check out my Butter Beef recipe to learn how to slice tenderloin for carpaccio.
Another thing to note is that whenever you go to a restaurant and they advertise Wagyu on their menu especially in America… It’s likely not 100% Japanese Wagyu Beef. Most of the time, the beef they use has genetic differences and is likely a crossbred variety. American Wagyu is graded using the USDA beef grading system which differs from the Japanese Wagyu grading system. Grading criteria and standards are not the same.
Japanese Wagyu Grading System
Quality Grade (BMS - Beef Marbling Score):
Marbling, or the amount of intramuscular fat, is a primary factor in determining the quality of Japanese Wagyu beef.
The Beef Marbling Score (BMS) is a numerical rating that ranges from 1 to 12, with higher scores indicating a higher degree of marbling.
Other factors assessed in the quality grade include meat color, texture, luster, and fat quality.
Yield Grade (A, B, or C):
Yield grade assesses the proportion of meat obtained from a carcass after removing bone and excess fat. It affects the overall yield of usable meat.
There are three yield grades:
A: Higher yield, minimal wastage
B: Intermediate yield
C: Lower yield, more wastage
Overall Quality Grade:
The overall quality grade of Japanese Wagyu beef is determined by combining the BMS and yield grade.
It is usually expressed as a combination of the quality grade and the yield grade, such as "A5," where "A" is the yield grade and "5" is the BMS.
Whenever you see “A5,” you know the beef is the highest quality grade and represents the highest level of marbling with the best overall quality.
My Other Popular Tenderloin Recipe
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You can substitute with any other vegetables! For me, I love the taste of smoky Shanghai Bok Choy.