The Definitive Guide
to Wagyu Beef
Japanese grading, BMS scores, prefectures, and cooking methods — explained by a specialist with 20 years of import and grading experience.
Featured Guides
In-depth articles on Wagyu grading, prefectures, and preparation — from decades of hands-on experience in Japan and the U.S.
What Is A5 Wagyu? The Complete Guide
A5 is the highest grade in the Japanese beef grading system. But most people misunderstand what the A and the 5 actually measure — and what A5 does and does not tell you about the beef you are buying.
The Japanese Wagyu Grading System Explained
The Japanese beef grading system is the most rigorous in the world. Understanding how it works — and what it misses — is essential for anyone buying Wagyu.
BMS Scale Explained: Understanding Wagyu Marbling Scores
BMS is the single most important number when buying Japanese Wagyu. Here is what each score from 1 to 12 actually means for the beef on your plate.
Guide to Japanese Wagyu Prefectures and Regional Brands
Not all Japanese Wagyu tastes the same. Each prefecture produces beef with distinct characteristics shaped by genetics, climate, feeding, and tradition. Here is what to expect from each major region.
About Kenji Matsuda
Japanese-American Wagyu specialist with 20 years of experience importing, grading, and authenticating Wagyu beef. I've evaluated thousands of carcasses across Japanese prefectures and consulted for Michelin-starred restaurants nationwide.
Read My StoryAll Expert Guides
What Is A5 Wagyu? The Complete Guide
A5 is the highest grade in the Japanese beef grading system. But most people misunderstand what the A and the 5 actually measure — and what A5 does and does not tell you about the beef you are buying.
The Japanese Wagyu Grading System Explained
The Japanese beef grading system is the most rigorous in the world. Understanding how it works — and what it misses — is essential for anyone buying Wagyu.
BMS Scale Explained: Understanding Wagyu Marbling Scores
BMS is the single most important number when buying Japanese Wagyu. Here is what each score from 1 to 12 actually means for the beef on your plate.
Guide to Japanese Wagyu Prefectures and Regional Brands
Not all Japanese Wagyu tastes the same. Each prefecture produces beef with distinct characteristics shaped by genetics, climate, feeding, and tradition. Here is what to expect from each major region.
How to Cook A5 Wagyu: A Specialist's Guide
Cooking A5 Wagyu is not like cooking a regular steak. The extreme marbling changes everything — temperature, timing, portion size, and technique all need to be adjusted.
American vs Japanese Wagyu: An Honest Comparison
American Wagyu and Japanese Wagyu share genetics but produce different products. Neither is inherently "better" — they are distinct experiences at different price points.
Wagyu Glossary
31 terms defined by an expert — from BMS scores to prefecture designations.
From the Blog
The "Wagyu Burger" Scam: What You're Actually Eating
That $28 Wagyu burger at your local restaurant is almost certainly not what you think it is. Here is the uncomfortable truth about Wagyu ground beef.
Your First A5 Wagyu: What to Expect
Your first A5 Wagyu experience should be memorable for the right reasons. Here is how to set yourself up for success — from what to buy to how much to eat.
Is Wagyu Fat Actually Healthier? The Science
Wagyu fat has a genuinely different composition from conventional beef fat. But does "different" mean "healthy"? Here is what the science actually says.