Japanese Wagyu A5 Gunma round
/ kilo
Περιγραφή
The most underrated cut becomes… king when it comes from Japanese Wagyu A5.
✨ Description
The Round (hindquarter – mainly the upper part) is a lean, “athletic” beef cut that in most cases requires marinades or slow cooking to bring out its flavor and texture. But when it comes from Japanese Wagyu A5 – like this one from the Gunma region – it becomes an elegant, refined choice for steak tartare, carpaccio, thin slices of tataki, or high-end braised dishes.
From certified Japanese Wagyu Japanese Black, with a marbling score of BMS 10–12, this cut, despite its “lean” nature:
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Retains its rich marbling and tender texture
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It has a delicate flavor and a velvety finish
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Can also be served raw, thanks to its purity and quality
🌍 Origin
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Region: Gunma, Japan
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Breed: Japanese Black Wagyu
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Quality grade: A5
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Cut: Round (Top, Inside or Eye of Round)
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BMS: 10–12
🍽️ Cooking Techniques
➤ Carpaccio / Tartare
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Cut very thin slices with a well-sharpened knife
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Serve with a little olive oil, salt flakes & pepper
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Optional: a little Parmesan or yuzu
➤ Tataki (Japanese searing):
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Coat the outside with soy sauce, garlic, and sugar
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Sear very quickly (30–40 seconds) on each side
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Slice thinly – raw inside
➤ Braised / Stir-fry:
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Slice thinly and sauté with mirin/sake
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Or cook slowly for 1–2 hours (with vegetables or noodles)
A heavy marinade is unnecessary – Wagyu’s natural flavor is enough
❄️ Storage Instructions
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Vacuum-packed (raw):
• Refrigerated for up to 6 days
• Frozen for up to 12 months -
After thawing: Consume within 36 hours
Thaw in the refrigerator only, never at room temperature
🧪 Nutritional Information (per 100g – indicative)
| Nutrient | Quantity |
|---|---|
| Energy | ~390–430 kcal |
| Protein | ~20g |
| Fat | ~38g (marbling – healthy fats) |
| Carbohydrates | 0g |
| B12 / Iron | High content |
✅ Ideal for a keto / carnivore / high-fat diet
✅ Safe and suitable for culinary use raw
💡 Serving Ideas
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In carpaccio with grated black truffle & salt flakes
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Raw, in wagyu sushi or nigiri
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On a fine-dining platter with foie gras, smoked miso, or ponzu sauce
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As a fine-dining entrée in a tasting menu
🍷 Pairings
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Dry red wine with subtle finesse (Pinot Noir, Nebbiolo)
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Junmai Daiginjo sake
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Japanese lager or rice beer
