Japanese A5 Wagyu Beef 日本和牛 200g

Price Per Steak (Approximate weight 180-200g)

Grass-Fed Japanese Beef, air-flown in from Japan, Kagoshima.

Boost the nutritional value of your meal with the premium A5 Wagyu beef. The juicy and tender texture and high quality are the greatest reasons for its high market value. A5 wagyu beef in Singapore has many health benefits such as a high percentage of omega 3 and omega 6 which improve the ratio of unsaturated fat to saturated fat and good for heart health.


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Singaporeans have a strong affinity for Wagyu beef that is why many Japanese original wagyu beef is sold in Singapore. Different types of branded wagyu beef come from different specific region and show their importance and pride over other types.

Is A5 Wagyu Beef healthy?

The beef is rich in essential ingredients which support enhanced mental activities. The deposits of Omega 3 and Omega 6 acids are among the major constituents that make beef in hot demand.

Unlike other types of beef, Wagyu beef contains healthy monounsaturated fats and a better marbling appearance.

Health Benefits:

It lowers blood cholesterol

Cholesterol is accumulated by the consumption of foods that have high percentages of unhealthy fat. Foods like processed meat, cheese, eggs, and some types of beef, fried foods are high in cholesterol.

You should minimise the consumption of these foods as they constitute blockages to blood vessels. Wagyu beef is exceptional for its ability to decrease the quantity of bad cholesterol in the body.

How do you cook Wagyu beef?

Just before cooking, remove your A5 Wagyu beef from the Fridge and allow it to cool to room temperature so that the cooking can be even and quicker.

At room temperature add the required quantity of pepper as well as salt. Seasoning of the two sides is pertinent, especially if you are handling a streak. Go ahead and sear the Wagyu using a pre-heated pan or an oven for about two minutes.

It will attain doneness when cooked or roasted at 120°C/250°F and the juices will distribute evenly.

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