Round Wagyu Japanese A5 Gunma

The most underrated cut becomes… king, when it comes from Japanese Wagyu A5.

---

✨ Description

Round (leg – mainly the top) is a lean, “sports” cut of beef that in most cases requires marinades or slow cooking to bring out flavor and texture. But when it comes from Japanese Wagyu A5 – such as this one from the Gunma region – it becomes an elegant, sophisticated choice for steak tartare, carpaccio, thinly sliced tataki or braised haute cuisine dishes.

From certified Japanese Wagyu Japanese Black , with a marbling grade of BMS 10–12 , this particular piece, despite its "lean" nature:

• Maintains rich marbling and soft texture

• It has a delicate flavor and a velvety aftertaste.

• It can also be served raw , due 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 / Tatar

• 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 grilling):

• Bread the outside in soy-garlic-sugar

• Cook very quickly (30–40 seconds) each side

• Cut into thin slices – raw inside

➤ Braised / Stir-fry:

• Cut into thin slices and sauté with mirin/sake

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

No need for a heavy marinade – the natural flavor of Wagyu is enough

---

❄️ Maintenance Method

• Vacuum (raw):
  • Refrigerate up to 6 days
  • Freeze up to 12 months

• After defrosting: Consume within 36 hours

Defrost only in the refrigerator , never at room temperature

---

🧪 Nutritional Information (per 100g – indicative)

✅ Ideal for keto / carnivore / high-fat diets
✅ Safe and culinary treatable raw

---

💡 Serving Ideas

• In carpaccio with grated black truffle & salt flakes

• Raw, in sushi or nigiri wagyu

• On a haute gastronomy platter with foie gras, smoked miso or ponzu sauce

• As a fine dining entrée in a tasting menu

---

🍷 Combinations

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

• Sake Junmai Daiginjo

• Japanese lager or rice beer

---