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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 colour, tender texture and great dense meat taste. The snowflake-liked fat is evenly distributed and produces a non-greasy flavour. 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 Filet Mignon, 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.!

Cattle Origin: Miyazaki, Japan.
Grade: A5
Marbeling Score: 8-12
Breed: Japanese Black
Whole Loin Weight: Untrimmed 7-8 LB avg.
Steak Weight: 4 oz each.
Description: Cut End to End, each Steak vary in shape & size.
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: Pan-Seared Miyazaki A5 Wagyu Filet Mignon (4 oz)

Bring to Room Temperature
Remove the filet from the fridge 30–45 minutes before cooking.
Season Lightly
Pat dry and season with a pinch of salt. A5 Wagyu is extremely rich, so minimal seasoning is best.
Preheat Pan
Use a non-stick or stainless steel pan over medium heat. No extra oil is needed; the fat from Wagyu will render naturally.
Sear the Steak
Cook for 45–60 seconds per side until a golden crust forms. Avoid overcooking to preserve tenderness.
Check Internal Temperature
Approximate internal temperatures:
- Rare: 120–125°F (49–52°C)
- Medium-Rare: 130–135°F (54–57°C)
- Medium: 140–145°F (60–63°C)
Because of the high marbling, A5 Wagyu is best enjoyed rare to medium-rare.
Rest Briefly
Let rest for 2–3 minutes before serving.

Method 2: Japanese Teppanyaki Style

Preheat Teppan or Flat Grill
Heat to medium-high.
Slice Before Cooking
Cut the filet into bite-sized cubes for quick searing.
Sear Quickly
Cook cubes for 30–45 seconds per side until lightly browned.
Serve Immediately
Enjoy with dipping sauces like ponzu or soy-based tare.

Serving Suggestions:

Pair with steamed Japanese rice, sautéed vegetables, and a light red wine or sake to complement the rich marbling.