I made A5 Wagyu at home & it was delicious

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1. We all know that wagyu means “Japanese cow”  and that A5 is the good stuff, but did you about how the rankings are determined and that there are B and C ranked beef? It’s okay, I didn’t either. What I do know is that authentic wagyu  beef is on another level and I’ve spent the past decade and a half diving into the intricacies of the Japanese grading system, and what makes the beef so special and why it’s so different from the “Wagyu” raised in other countries. It’s kind of a long explanation but the TL;DR is that it’s in the genetics of Japanese cattle, and it’s the way the cows are fed and papered. Beer and massages, really do make a difference. 

   The high ratio of intramuscular fat makes it a different type of meat and Wagyu steaks require some special handling. Namely I prefer to use thinner cuts of meat when it’s highly marbled and you want to render out some of the fat and use it to essentially deep free the steak. I explain why in a [detailed post](https://norecipes.com/wagyu-steak-japanese-sauce/) made a [video](https://youtu.be/Dtt6_Fn48j4) to show you the most common technique for cooking steaks here in Japan if you want to check it out.