Wagyu A5 Chef’s Blend (BMS 11–12) – small cuts from Wagyu A5 Ribeye / Striploin / Tenderloin | Japan

Description

Wagyu A5 Chef’s Blend is a product created for a kitchen where flavour, fat, and umami matter more than the shape of a steak.
It is made from small pieces (selected trimmings) sourced from the three most prized muscles of Japanese Wagyu A5: ribeye, striploin, and tenderloin.

These pieces serve as a premium culinary base—exactly what restaurants use when they want to add Wagyu character to a dish without serving a full A5 steak.

Weight: 150g

Origin: Japan | Highest Wagyu Class

The meat comes from authentic Japanese Wagyu in the A5+ class, with a marbling score of BMS 11–12, representing the absolute maximum in the global classification.

In this class:

• Intramuscular fat has a very low melting point.
• The structure is creamy and silky.
• The taste is deep, buttery, and long-lasting.
• Even a small amount significantly impacts the final result of a dish.

Flavour and Texture:

Chef’s Blend combines the characteristics of three muscles:

• Ribeye – aroma, butteriness, succulence.
• Striploin – more “beefy” character and structure.
• Tenderloin – purity of flavour and tenderness.

The result:

• Intense, creamy umami.
• The natural sweetness of Wagyu fat.
• A soft, “sliding” texture.
• It builds the flavour of the dish rather than dominating it.

How to use Wagyu A5 Chef’s Blend?

Premium Burgers (Most common use) Add 10–30% Chef’s Blend to a base (e.g., Angus, dry-aged beef).

• 10% gives a clear Wagyu effect.

• 20–30% creates a premium steakhouse-grade burger.

Rendering Wagyu Fat (Tallow)

An ideal raw material for rendering:

• Finishing fat for steaks.
• Eggs, potatoes, vegetables.
• Premium fries.
• Sauces and emulsions.

Fillings and Comfort Food

Ragù, Bolognese, pierogi, gyoza, bao, meatballs—a small addition of Chef’s Blend elevates the dish to a higher level.

Sauces and Reductions

Demi-glace, pepper sauce, ramen—Wagyu fat builds the “body” of the sauce and provides long umami.

Important Information

This is a non-homogeneous product, meaning the fat and meat content may vary between batches.
This is natural and desirable in a premium blend/ingredient product. This is precisely why it works best in dishes where ingredients are mixed, ground, or melted.

Product Information:

• Is this the same as ground Wagyu?
  No. These are small pieces of meat that you can grind yourself or use whole. This gives you full control over the texture.

• Can I make a 100% Wagyu A5 burger from this?
  You can, but we recommend blending it with other beef for a fuller and more balanced flavour.

• How much Wagyu should I add to burgers?
  10–20% for a subtle, luxurious effect; 30% for a distinct Wagyu character.

• Is it suitable for tartare?
  Only for very experienced users, maintaining full hygiene and selecting the cleanest pieces.

• How to thaw the frozen version?
  Slowly, in the refrigerator. Use within 24 hours after thawing.

 

Additional information

Weight	0,15 kg