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Description

Miyazaki Beef is 100% Fullblood Japanese Wagyu from Miyazaki Prefecture. The breed of cow that is used is Kuroge Wagyu, also known as "Japanese Black". It is one of four Wagyu breeds that exist today, with Kuroge being the largest of the four main Wagyu breeds.

Miyazaki Wagyu is recognized for its cherry red color, tender texture and great dense meat taste. The snowflake-liked fat is evenly distributed and produces a non-greasy flavor. It begins to dissolve at the temperature of 25 degrees Celsius, melting right in the mouth.

Wagyu from Miyazaki Prefecture are raised on Kyushu Island. Kyushu Island is the third largest island of Japan's five main islands. It is known for its agricultural industry and producing some of the best Wagyu in Japan.

Indulge in the unparalleled luxury of Miyazaki Wagyu A5 Riebeye Steak, renowned for its exquisite marbling and melt-in-your-mouth tenderness. Sourced from the Miyazaki Prefecture in Japan, this A5-grade Wagyu beef is the epitome of culinary excellence, offering a rich, buttery flavor that is second to none.

Grade: A5.
Marbeling Score: 8-12.
Breed: Japanese Black "Kuroge".
Weight 1/2'' Thick: 14 - 16 oz each avg.
Weight 1" Thick: 20 - 24 oz each avg.
Weight Whole: 10-12 LB avg.
Cattle Origin: Miyazaki , Japan.
Packaging: Individually wrapped & vacuum sealed.
Condition: Product is frozen before shipping to lock in flavor and will arrive frozen or partially thawed.

Preparation Instructions

Cooking Instructions: Preparation: Thawing: Remove the steak from the freezer and allow it to thaw in the refrigerator for 24 hours. Seasoning: Lightly season the steak with salt and pepper to enhance its natural flavors. You can also add a touch of garlic powder or fresh herbs if desired. Cooking Methods: Pan-Seared: Preheat: Heat a heavy skillet or cast-iron pan over high heat until it's very hot. Sear: Add a small amount of high smoke point oil (like grapeseed or avocado oil) to the pan. Place the steak in the pan and sear for 2-3 minutes on each side, or until a golden-brown crust forms. Rest: Remove the steak from the pan and let it rest for 5 minutes to retain its juices before slicing and serving. Grilled: Preheat: Preheat your grill to high heat. Grill: Place the steak on the grill and cook for 2-3 minutes per side, or until desired doneness. For medium-rare, aim for an internal temperature of 130°F (54°C). Rest: Let the steak rest for 5 minutes before serving. Sous-Vide: Preheat: Set your sous-vide machine to 129°F (54°C) for medium-rare. Vacuum Seal: Place the steak in a vacuum-sealed bag with a sprig of thyme or rosemary. Cook: Submerge the bag in the water bath and cook for 1-2 hours. Sear: After cooking, remove the steak from the bag and pat dry. Sear in a hot pan for 1-2 minutes per side to develop a crust. Rest: Let the steak rest for a few minutes before serving. Serving Suggestions: Accompaniments: Pair with roasted vegetables, mashed potatoes, or a fresh salad. Sauces: Complement the steak with a rich red wine reduction, chimichurri, or a simple garlic butter sauce. Enjoy the exquisite taste of a Miyazaki Wagyu A5 Strip Ribeye with these cooking methods!