American, Australian and Japanese A5
No concentrate is used. The broth is started fresh from Wagyu bones and simmered through the full cycle. American Wagyu is usually a Wagyu-Angus cross. It carries noticeably more marbling than commodity beef while keeping a beefy, familiar flavour, and it holds up well in a bowl where the beef is one component among several. Australian Wagyu tends to be raised on longer feeding programmes and sits between American and Japanese on marbling. Japanese A5 is the top grade of the Japanese scale, so heavily marbled that it behaves almost like a different ingredient – rich enough that a small portion does more work than a large one
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