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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

Method 1: Cast-Iron Sear for Miyazaki A5 Ribeye (½"–1" Thick)

Bring Steak to Room Temperature
Remove Miyazaki A5 ribeye from the refrigerator and let sit for 20–30 minutes. A5 cooks extremely fast and needs even temperature for perfect searing.
Portion the Steak
For traditional enjoyment, cut ribeye into 3–4 oz (85–113 g) portions. A5 is intensely rich and meant to be served in small pieces.
Season Very Lightly
Pat dry and season with a pinch of salt only. A5 marbling provides its own flavor—avoid heavy seasoning or pepper before cooking.
Heat the Cast-Iron Skillet
Preheat skillet on medium heat until hot. Do not add oil—A5 renders its own fat immediately.
Sear the Steak
Sear until a golden crust forms.
Approximate Cook Times by Thickness:
- ½" Steak: 30–45 seconds per side
- 1" Steak: 45–90 seconds per side
Internal Temperature Guide:
- Rare: 120–125°F (49–52°C)
- Medium-Rare (Recommended): 130–135°F (54–57°C)
Do not exceed medium—A5 becomes overly fatty and loses its signature texture.
Render the Fat Strip
Hold the steak with tongs and press the fat edge into the pan for 10–20 seconds to crisp and melt the fat.
Rest Briefly
Rest for 2–3 minutes. A short rest prevents cooling while still allowing juices to redistribute.
Slice & Serve
Cut into thin slices and serve hot for maximum buttery melt-in-your-mouth texture.

Method 2: Yakiniku-Style Quick Grill (Best for ½" Steaks or Sliced Ribeye)

Preheat Grill or Griddle
Heat grill, flat-top, or shichirin to 450–500°F (232–260°C).
Optionally Slice for Yakiniku
Cut steak into ½–1" strips for faster, more controlled grilling.
Season Only with Salt
Traditional Japanese technique keeps flavors minimal to highlight A5 richness.
Grill Extremely Quickly
Place meat over direct heat.
Timing:
- ½" Steak or Strips: 20–30 seconds per side
- 1" Steak: 35–50 seconds per side
Fat melts quickly—avoid flare-ups and remove promptly when done.
Check Internal Temperature
Aim for:
- Rare: 120–125°F (49–52°C)
- Medium-Rare: 130–135°F (54–57°C)
Higher temperatures diminish the delicate A5 texture.
Serve Hot
Enjoy immediately while still warm and buttery.

Serving Suggestions:

Serve Miyazaki A5 Ribeye with simple, clean sides such as steamed rice, pickled vegetables, sautéed mushrooms, or ponzu sauce. Light, bright flavors complement the richness—avoid heavy butters, creams, or strong sauces. A splash of citrus or a touch of sea salt enhances the melt-in-your-mouth quality.