It’s one of the rarest steaks in the world, and now Farmer and Frenchman has a chance to serve you A5 Japanese Wagyu at our Five Course Wine Pairing Dinner on April 22nd. But what makes A5 Japanese Wagyu so special?
1.) A5 is the highest possible quality rating given by the Japanese government. A5 grade steak is so rare it makes up less than 1% of all Japanese production. The two main factors that go into the quality grade are how much meat can be yielded and the quality of the marbled fat. Other factors also include the color of the meat and how even the fat distribution is. There are three letter grades that can go into the quality rating. “A” means superior, “B” is average, and “C” translates to inferior. The number in the quality score ranges from 1-5, 5 being the “superior” while 3 is “conforming to standards”. Japan only sells A3-A5 grade wagyu and high-grade wagyu can cost up to $200 per pound. Those who grade beef in Japan must train for years. To protect the quality and the value of wagyu, it is highly regulated by the Japanese government.
2.) The term wagyu literally means Japanese cow. Wagyu typically refers to four breeds of Japanese cows. A breeder typically has the cows for the first 10 months of their lives until they are auctioned to a farm to grow and fatten. Wagyu cattle are bred to have higher levels of intramuscular fat which gives it the high marbling. Every 5 years, Japan holds the Wagyu Olympics where every prefecture selects its own representative to compete in several categories.
3.) The regions that raise Japanese Wagyu vary greatly. Imagine the climates varying like Illinois, Hawaii, and Alaska. Each area has its own attributes, nature, environment and climate which makes the way farms raise the beef extremely different. Miyazaki, one of the larger producers of A5 wagyu, is very similar to the midwest region in the U.S.
4.) Different farms have different blends of feed for the cattle. Farms never share their exact blends because they regard it as a top secret recipe. The cows are often fed 3 times a day for almost 2 years. The ultimate goal is to create high marbling. Each cow will eat 5 tons of feed and the lengthy fattening process contributes to the high cost of the meat. Each rancher only has a few cows at a time in order to focus on quality over quantity.
5.) The most commonly known wagyu is Kobe Wagyu, but the highest ranking wagyu is A5 Miyazaki Wagyu. At the wine dinner on April 22nd, Farmer and Frenchman will be serving this highly prized A5 Japanese Wagyu from Miyazaki. The Miyazaki prefecture has won the Wagyu Olympics multiple times and there’s a great explanation why they dominate. The area of Miyazaki’s well known for being an agricultural hub. They give more focus on producing a consistent quality of cattle and have taken pride in being one of the best in Japan.
F&F miraculously landed some of this highly prized A5 Japanese Wagyu which will be served at our elite wine pairing dinner. If you are interested in attending our Five Course Wine Pairing Dinner on April 22nd you can make reservations below. All taxes and tips are included in the price of attendance.
April 22nd: Five Course Wine Pairing Dinner