{"title":"Japanese A5 Wagyu","description":null,"products":[{"product_id":"japanese-wagyu-ribeye-a5-bms-10-12-frozen","title":"Japanese Wagyu Ribeye, A5, BMS 10-12, Frozen","description":"\u003cp\u003eJapan's A5 Wagyu ribeye, the grade where fat outweighs lean. BMS 10-12 marbling collapses into butter the moment it hits a hot dry pan. Sliced thin, ninety seconds a side, salt at the table. One steak, one plate, a weeknight that feels like an occasion.\u003c\/p\u003e\u003cp\u003eA5 is the top grade in the Japanese system. BMS 10-12 is the highest marbling tier within it. Together they describe a ribeye where the fat outweighs the lean and melts on contact with heat.\u003c\/p\u003e\u003cp\u003eFor a clear explanation of A5, BMS and cut choice, read our \u003ca href=\"\/ru\/blogs\/news\/the-ultimate-beleaev-wagyu-guide-origins-grades-cuts-how-to-cook-them\"\u003eWagyu guide\u003c\/a\u003e.\u003c\/p\u003e\u003cp\u003eThis 200g portion is cut to roughly 1cm. Thin Wagyu rewards quick cooking: hot pan, no oil, sixty to ninety seconds a side, salt at the table. Cooked any longer and the marbling renders out.\u003c\/p\u003e\u003cp\u003eFlash-frozen after cutting to hold the colour and the fat structure, then shipped on a cold chain so the steak you defrost looks the same as the one we wrapped.\u003c\/p\u003e\u003cp\u003eServe one per person, with rice, a sharp pickle, or simply a wedge of lemon. Wagyu at this grade does not need a sauce.\u003c\/p\u003e\u003ch3\u003eTasting Notes\u003c\/h3\u003e\u003cp\u003eButtery, sweet, deeply umami. The fat carries the flavour, the lean adds the bite.\u003c\/p\u003e\u003ch3\u003eServing and Pairings\u003c\/h3\u003e\u003cp\u003eCooking: hot dry pan, 60-90 seconds per side. Rest two minutes. Slice and salt at the table.\u003c\/p\u003e\u003ch4\u003eServing\u003c\/h4\u003e\u003cul\u003e\n\u003cli\u003eSteamed short-grain rice\u003c\/li\u003e\n\u003cli\u003ePickled daikon or ginger\u003c\/li\u003e\n\u003cli\u003eMaldon salt and a wedge of lemon\u003c\/li\u003e\n\u003cli\u003eWasabi and soy on the side\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch4\u003ePairings\u003c\/h4\u003e\u003cul\u003e\n\u003cli\u003eJunmai Daiginjo sake, served chilled\u003c\/li\u003e\n\u003cli\u003eAged Burgundy or Barolo\u003c\/li\u003e\n\u003cli\u003eChampagne Blanc de Blancs to cut the fat\u003c\/li\u003e\n\u003c\/ul\u003e\u003cp\u003eNote: this 200g portion is cut to roughly 1cm thin, designed for quick high-heat cooking.\u003c\/p\u003e\u003ch3\u003eStorage\u003c\/h3\u003e\u003cp\u003eKeep frozen at -18°C or below. Once thawed, do not refreeze. Cook from chilled state for best results.\u003c\/p\u003e","brand":"BELEAEV CAVIAR \u0026 GOURMET","offers":[{"title":"200g","offer_id":56260039606649,"sku":"111","price":45.0,"currency_code":"GBP","in_stock":true},{"title":"400","offer_id":64325067112825,"sku":null,"price":85.0,"currency_code":"GBP","in_stock":true},{"title":"600","offer_id":64325117477241,"sku":null,"price":105.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0690\/5118\/7442\/files\/japanese-wagyu-ribeye-a5-bms-10-12-frozen-200g1.png?v=1779812641"},{"product_id":"wagyu-chuck-denver-steak-bms-6-7-frozen-300g","title":"Wagyu Chuck Denver Steak, BMS 6-7, Frozen, ≈300g","description":"\u003cp\u003eThe underused muscle from beneath the shoulder blade, prized by chefs for its beefy character. Grill it hot, slice across the grain, serve with sea salt.\u003c\/p\u003e\u003cp\u003eThe Denver sits inside the chuck, against the shoulder blade. It is a working muscle, so the beef carries weight and a deep, savoury character; the Wagyu marbling running through it does the rest. BMS 6-7 means generous, even fat, less than the showpiece A5 ribeyes, but more than enough to baste the meat as it cooks. The result is a steak that holds bite and gives back juice. We cut each Denver in-house, super-freeze it at -60°C to lock in colour and texture, then hold it at -20°C until it ships. Cook from a chilled state, hot grill or hot pan, three to four minutes a side, rest, slice across the grain. Due to the natural shape of this muscle, your portion may arrive in two or three pieces. That is the cut, not the trim.\u003c\/p\u003e\u003cp\u003eCompare British and Japanese grades, cuts and cooking methods in our \u003ca href=\"\/ru\/blogs\/news\/the-ultimate-beleaev-wagyu-guide-origins-grades-cuts-how-to-cook-them\"\u003eWagyu guide\u003c\/a\u003e.\u003c\/p\u003e\u003ch3\u003eOrigin\u003c\/h3\u003e\u003cp\u003eMade in United Kingdom.\u003c\/p\u003e\u003ch3\u003eIngredients\u003c\/h3\u003e\u003cp\u003eIngredients: British Wagyu beef. Allergens: none.\u003c\/p\u003e\u003ch3\u003eDimensions\u003c\/h3\u003e\u003cp\u003eNet weight: ≈imately 300g. Packed in a sealed pack, super-frozen for transit.\u003c\/p\u003e\u003ch3\u003eFeatures\u003c\/h3\u003e\u003cul\u003e\n\u003cli\u003eUnited Kingdom origin\u003c\/li\u003e\n\u003cli\u003eRich, buttery, beef-forward, with the savoury depth of a working muscle.\u003c\/li\u003e\n\u003cli\u003eThe Denver sits inside the chuck, against the shoulder blade.\u003c\/li\u003e\n\u003cli\u003eIt is a working muscle, so the beef carries weight and a deep, savoury character; the Wagyu marbling running through it does the rest.\u003c\/li\u003e\n\u003cli\u003eBMS 6-7 means generous, even fat, less than the showpiece A5 ribeyes, but more than enough to baste the meat as it cooks.\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch3\u003eUse Cases\u003c\/h3\u003e\u003cp\u003eBest on the grill or a heavy pan. High heat, short time, generous rest.\u003c\/p\u003e\u003cp\u003eServing\u003c\/p\u003e\u003cp\u003ePairings\u003c\/p\u003e\u003cp\u003eNote: due to the natural structure of this cut, the steak may arrive in multiple pieces.\u003c\/p\u003e\u003cp\u003eShelf life: 2 days from thawing if kept refrigerated.\u003c\/p\u003e\u003cul\u003e\n\u003cli\u003eRoasted or mashed potatoes\u003c\/li\u003e\n\u003cli\u003eGrilled asparagus, mushrooms or Brussels sprouts\u003c\/li\u003e\n\u003cli\u003eCreamy polenta or risotto\u003c\/li\u003e\n\u003cli\u003eCrusty sourdough to catch the juices\u003c\/li\u003e\n\u003cli\u003eRed wine reduction or chimichurri\u003c\/li\u003e\n\u003cli\u003eBéarnaise, peppercorn, or garlic herb butter\u003c\/li\u003e\n\u003cli\u003eCabernet Sauvignon, Malbec, or Syrah\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch3\u003eWhat's Included\u003c\/h3\u003e\u003cp\u003eOne ≈300g sealed pack, super-frozen for transit of Wagyu Chuck Denver Steak, BMS 6-7, Frozen, ≈300g. No additional accessories or utensils.\u003c\/p\u003e\u003ch3\u003eStorage\u003c\/h3\u003e\u003cp\u003eKeep frozen at -18°C or below. Once thawed, do not refreeze. Cook from chilled state for best results.\u003c\/p\u003e","brand":"BELEAEV CAVIAR \u0026 GOURMET","offers":[{"title":"300g","offer_id":56259495985529,"sku":"BEL-WAGYU-DENVER-0300","price":28.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0690\/5118\/7442\/files\/wagyu-chuck-denver-steak-bms-6-7-frozen-300g_c11a44c4-eef8-4d90-97f0-c69a04367fe0.png?v=1787254276"},{"product_id":"japanese-wagyu-sirloin-a5-bms-10-12-fresh-2kg","title":"Japanese Wagyu Sirloin, A5, BMS 10-12, Fresh, ≈2kg","description":"\u003cp\u003eAround 2kg of fresh Japanese A5 Wagyu sirloin, graded BMS 10-12. Roast whole or portion into steaks for a small group dinner.\u003c\/p\u003e\u003cp\u003eKagoshima sits at the southern tip of Kyushu and produces more A5 Wagyu than any other prefecture in Japan. This sirloin comes from there, certified and traceable, BMS 10-12 — the densest marbling category, sitting in long, fine seams through the eye.\u003c\/p\u003e\u003cp\u003eSee our \u003ca href=\"\/ru\/blogs\/news\/the-ultimate-beleaev-wagyu-guide-origins-grades-cuts-how-to-cook-them\"\u003eWagyu guide\u003c\/a\u003e for A5 grading, cut choice and cooking advice.\u003c\/p\u003e\u003cp\u003eRoast it whole, sear it on a hot plancha, or break it down into thick portions. Slice thin against the grain at the table; the fat needs heat then rest to settle. Serves six to eight at 100-150g per person.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eOrigin:\u003c\/strong\u003e Japan (Kagoshima Prefecture). \u003cstrong\u003eNet weight:\u003c\/strong\u003e approx. 2kg.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eCooking:\u003c\/strong\u003e Sear whole on a very hot plancha or pan, 4-5 minutes per side, then finish in a 180°C oven for 10-12 minutes to medium-rare. Rest 10 minutes.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eStorage:\u003c\/strong\u003e Keep refrigerated at 0-2°C. Consume within 4 days of receipt. Bring to room temperature for 30 minutes before cooking.\u003c\/p\u003e","brand":"BELEAEV CAVIAR \u0026 GOURMET","offers":[{"title":"2kg","offer_id":56260061299065,"sku":"BEL-WAGYU-SIRLOIN-2000","price":400.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0690\/5118\/7442\/files\/japanese-wagyu-sirloin-a5-bms-10-12-resh-2kg1.png?v=1779976104"}],"url":"https:\/\/beleaev.com\/ru\/collections\/japanese-a5-wagyu.oembed","provider":"BELEAEV CAVIAR \u0026 GOURMET","version":"1.0","type":"link"}