Japanese A4/A5 Wagyu cuts prepared for stir-frying and braising, suited for both quick cooking and slow simmering. These pieces handle high heat well, absorbing flavors from sauces and seasonings while staying tender.
For stir-fries, thinner slices work best, cooking in seconds without becoming tough. For braising, thicker cuts develop a deeper richness as they break down over time. Each cut reacts differently, so check their profiles to choose what works best for your dish.
