Very, very surprised. The quality of this cut rivals even the A5 Japanese wagyus, which is super unxpected as usually aus wagyus are significantly lacking

Looking at the marbling you could guess that it's gonna be alright, but it turns out to be terribly tender, almost melt in your mouth. This just goes to show the texture(in terms of lack of chewiness) has nothing got to do with marbling, but really it's due to each cattle as well as the cooking technique. I've had A5 that's chewy at medium rare, and not chewy at medium well, whereas this is the opposite.

With this beautiful cut of beef it's important that it is cooked properly. Since it's so thin, just give it a mild treatment at flame level 1 and flip regularly until both sides change colour. It should be really fast, do not aim to sear it AT ALL. I did and I regretted it immensely.

I guess people who weren't blown away by this cut all grilled it "normally" and overcooked it greatly. Unfortunately because this is not high grade wagyu with tons of fat the margin of error is really small and you can't expect to blast it with heat, expecting fats to slowly melt.

Tldr marvelous meat, order if you really know what you're doing otherwise you're just wasting "A5"

PS I'm surprised they actually offer A4. Similarly I don't think people who aren't totally confident(I guess there's both sides of the DK curve though) about their grilling skills should order such meat, unless you're balling