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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 Strip 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: 10 - 14 oz Each avg.
Weight 1" Thick: 18 - 22 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 Strip Steak (½"–1" Thick)

Bring Steak to Room Temperature
Remove A5 strip steak from the refrigerator and let it sit for 20–30 minutes. A5 cooks extremely fast, so even temperature is essential.
Portion for Best Experience
For optimal richness, cut into 3–4 oz (85–113 g) portions — traditional Japanese style.
Season Very Lightly
Pat dry and season only with a pinch of salt. A5 marbling provides all the flavor; avoid heavy rubs or pepper.
Heat the Pan
Preheat a cast-iron skillet on medium heat for even searing. No oil needed — the Wagyu fat renders immediately.
Sear the Steak
Sear each side 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 above 135°F.
Rest Briefly
Rest steaks for 2–3 minutes to allow juices to settle.
Slice & Serve
Slice thinly and serve immediately while still hot and buttery.

Method 2: Yakiniku-Style Quick Grill (Best for ½" Cuts)

Preheat the Grill or Griddle
Heat a flat-top, grill, or shichirin to 450–500°F (232–260°C).
Slice for Yakiniku
For ½" steaks, you can leave whole or cut into ½–1" strips for quicker cooking.
Season Lightly
Use only salt. This preserves the purity of the A5 flavor.
Grill Extremely Quickly
Cook over direct heat.
Timing:
- ½" Steak or Strips: 20–30 seconds per side
- 1" Steak: 35–50 seconds per side
The fat melts fast — avoid flare-ups by grilling over clean, hot grates.
Check Internal Temperature
Aim for:
- Rare: 120–125°F (49–52°C)
- Medium-Rare: 130–135°F (54–57°C)
Avoid cooking beyond medium.
Serve Immediately
Enjoy hot, sliced thin, with minimal sauces — A5 stands on its own.

Serving Suggestions:

Serve Miyazaki A5 Wagyu Strip Steak with clean, simple sides such as steamed rice, pickled vegetables, sautéed mushrooms, or ponzu sauce. Avoid heavy butters or creams — A5’s richness shines with light, bright pairings.