Japanese Wagyu A5 Gunma round

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:

• Retains its rich marbling and tender texture

• It has a delicate flavor and a velvety finish

• Can also be served raw, thanks to its purity and quality

🌍 Origin

• Region: Gunma, Japan

• Breed: Japanese Black Wagyu

• Quality grade: A5

• Cut: Round (Top, Inside or Eye of Round)

• BMS: 10–12

🍽️ Cooking Techniques

➤ Carpaccio / Tartare

• Cut very thin slices with a well-sharpened knife

• Serve with a little olive oil, salt flakes & pepper

• Optional: a little Parmesan or yuzu

➤ Tataki (Japanese searing):

• Coat the outside with soy sauce, garlic, and sugar

• Sear very quickly (30–40 seconds) on each side

• Slice thinly – raw inside

➤ Braised / Stir-fry:

• Slice thinly and sauté with mirin/sake

• Or cook slowly for 1–2 hours (with vegetables or noodles)

A heavy marinade is unnecessary – Wagyu’s natural flavor is enough

❄️ Storage Instructions

• 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)

✅ Ideal for a keto / carnivore / high-fat diet
✅ Safe and suitable for culinary use raw

💡 Serving Ideas

• In carpaccio with grated black truffle & salt flakes

• Raw, in wagyu sushi or nigiri

• On a fine-dining platter with foie gras, smoked miso, or ponzu sauce

• As a fine-dining entrée in a tasting menu

🍷 Pairings

• Dry red wine with subtle finesse (Pinot Noir, Nebbiolo)

• Junmai Daiginjo sake

• Japanese lager or rice beer