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Description

Introducing the 2026 Kobe Beef Gold Grand Champion A5 Wagyu Thin Sliced Beef for Shabu Shabu & Sukiyaki, an extraordinarily rare collection of premium slices sourced from the Gold Grand Champion Kobe Beef carcass crowned at the prestigious Japanese Wagyu World Auction held in Himeji, Japan, in March 2026.

Raised in Hyogo Prefecture from elite Tajima-Gyu bloodlines, this beef meets the strict certification standards required for authentic Kobe Beef. This is not simply authentic Kobe beef—this is the best Kobe beef selected on the world stage, judged against the finest cattle in Japan and awarded the coveted Gold Grand Champion title for its superior marbling, texture, color, fat quality, and overall excellence. Only one animal earns the coveted Gold Grand Champion title, making every cut from that carcass exceptionally rare and highly sought after by luxury restaurants, collectors, and Wagyu connoisseurs worldwide.

Recognized as the highest-scoring Kobe carcass of the event, this extraordinary beef represents the pinnacle of Japanese Wagyu excellence. Every slice showcases the exceptional marbling, tenderness, and flavor that earned the coveted Gold Grand Champion title. Expertly sliced to an ideal 3-millimeter thickness, this assortment is specifically designed to deliver the perfect texture and mouthfeel for traditional Japanese hot pot preparations. Each Tray weights 8 oz, one or two slices per tray.

The Gold Grand Champion award is reserved exclusively for the single highest-ranked carcass evaluated for: Marbling quality, Fat composition, Meat color, Texture and firmness, Overall carcass perfection. Winning this title signifies the absolute best Kobe beef produced that year, making every cut from the champion carcass exceptionally rare and highly sought after.

Grade: A5.
Marbeling Score: 12
Breed: Tajima.
Cattle Origin: Hyogo, Japan.
Weight: 1 Tray - 8 oz avg.
Size: 1 or 2 Thin Slices per tray.
Knuckle (Sirloin Tip): Known for its balanced marbling and rich beef flavor, the Knuckle offers exceptional tenderness with a clean, elegant finish. This cut is a favorite for Japanese hot pot dishes because it delivers both texture and luxurious Wagyu richness.
Eye Round: Delicate and refined, Eye Round provides a tender bite and concentrated beef flavor. When sliced paper-thin, its exceptional quality truly shines in Shabu Shabu and Sukiyaki preparations.
Bottom Round: A flavorful cut prized for its robust beef character and silky texture. The championship-level marbling elevates this traditional cut into a premium Wagyu experience.
Top Round: Lean yet beautifully marbled, Top Round offers an outstanding balance of tenderness and pure beef flavor, making it one of the most versatile cuts in Japanese cuisine.
Packaging: Thin Slices wrapped & vacuum sealed.
Condition: Product is frozen before shipping to lock in flavor and will arrive frozen or partially thawed.

Preparation Instructions

Method 1: Traditional Shabu Shabu

Prepare the Broth
Fill a shabu shabu pot or large saucepan with water, kombu broth, or a light beef stock.
Bring to a gentle simmer at approximately 190–200°F (88–93°C). Avoid a rolling boil, which can toughen the Wagyu.
Prepare Accompaniments
Arrange vegetables such as napa cabbage, mushrooms, bok choy, carrots, and tofu on a serving platter.
Prepare dipping sauces such as ponzu and sesame sauce.
Cook the Vegetables
Add vegetables and tofu to the simmering broth first and cook until tender.
Swish the Wagyu
Using chopsticks, dip a slice of Kobe Beef Gold Grand Champion 2026 A5 Wagyu Steak into the hot broth and gently swish for 5–10 seconds.
Check Doneness
The beef should turn lightly pink to light brown while remaining tender and buttery.
Due to the extreme marbling (BMS 12), overcooking is not recommended.
Dip & Enjoy
Transfer immediately to ponzu or sesame sauce and enjoy while hot.

Method 2: Sukiyaki-Style Wagyu Slices

Prepare the Sukiyaki Sauce
Combine soy sauce, mirin, sugar, and sake in a shallow pan and bring to a gentle simmer.
Add Vegetables
Cook mushrooms, onions, napa cabbage, and tofu in the sauce until partially tender.
Cook the Wagyu Briefly
Add a few slices of Wagyu at a time and cook for only 5–15 seconds.
Monitor Doneness
The slices should remain soft and slightly pink in the center to preserve their luxurious texture.
Serve Immediately
Remove from the pan and enjoy immediately with vegetables and sauce.

Method 3: Teppanyaki-Style Quick Sear

Preheat the Cooking Surface
Heat a flat-top griddle, teppanyaki grill, or cast-iron surface to 450–500°F (232–260°C).
Season Lightly
Apply a light sprinkle of sea salt just before cooking.
Sear the Slices
Place slices directly on the hot surface and cook for 10–15 seconds per side.
Internal Temperature Guide
Aim for:
- Rare: 120–125°F (49–52°C)
- Medium-Rare (Recommended): 130–135°F (54–57°C)
Avoid cooking beyond medium-rare to preserve the exceptional marbling.
Serve Immediately
Enjoy immediately after cooking while the fat is fully rendered and buttery.

Serving Suggestions:

Serve the 2026 Kobe Beef Gold Grand Champion A5 Wagyu Slices with steamed Japanese rice, ponzu sauce, sesame dipping sauce, sautéed mushrooms, tofu, and fresh vegetables. Due to the exceptional BMS 12 marbling, simple accompaniments allow the rich flavor and melt-in-your-mouth texture of this award-winning Kobe beef to truly shine.