Wagyu Beef in Perth

Wagyu means 'Japanese cow', and A5 is the highest grade awarded under Japan's strict beef grading system. The 'A' refers to yield and the '5' to quality — measured across marbling, colour, firmness and fat quality. To earn A5, a carcass must score the very top mark in every category.

What you taste is the marbling. A5 Wagyu carries a Beef Marble Score (BMS) of 10 to 12 — fine threads of intramuscular fat that melt at a lower temperature than other beef, giving that famous buttery, almost custard-like texture. It is rich, so a little goes a long way; most steak lovers find 100–150g per person is plenty.

At Bo Butcher we stock genuine A5 Japanese Wagyu alongside outstanding Australian Wagyu — including marble-score 9+ scotch fillet and 6/7 sirloin — so you can pick the grade and price that suits the occasion.

From the top: A5 Wagyu for a special-occasion centrepiece, Wagyu scotch fillet 9+ and sirloin 6/7 for serious steak nights, and everyday Wagyu for that signature marbling at a friendlier price. For slow cooking and braising we carry Wagyu topside, shin and ox tail — rich, gelatinous cuts that reward time.

Everything is cut to order and priced per kilo, so tell us the thickness and portion you want and we'll prepare it fresh.

Wagyu is not a steak you cook like a sirloin. Because of the fat content, high heat and a short time are everything. Bring the meat to room temperature, season simply with flaky salt, and use a screaming-hot pan — no added oil, the Wagyu renders its own.

Sear 1–2 minutes per side for thin slices, rest, then slice against the grain. For thicker A5 cuts, render the fat, aim for medium-rare, and never push past medium. Ask our team and we'll portion your Wagyu to the ideal thickness for your method.