Miyazaki Wagyu Beef
Wagyu beef is a highly sought-after culinary delight all over the world. Each head of cattle must exceed the strictest guidelines to qualify as Miyazaki. Defined by its bright cherry-red coloring, delicate texture and dense meat flavor, Miyazaki beef provides evenly distributed snowflake-like fat that melts on your tongue.
To achieve exceptional quality and unparalleled flavor, the largest Japanese cattle breed known as Japanese Black is recorded, documented and tracked. These careful records are kept by the Japanese government to track their lineage, age, farm and lifeline with nose print certificates to ensure the best quality of A5 Miyazaki Wagyu beef.
Five-star restaurants, world-class steakhouses and international foodies seek out Wagyu from Kuroge Washu cows. This cattle breed is known all over the world for its exquisite capacity to produce finely grained intramuscular marbling inside the meat itself.
In fact, the fat speckles became such a hot commodity that in 1997 the Japanese government permanently shut down the exporting of Kuroge Washu and other Wagyu DNA and live specimens.
Around 80 percent of Japanese cattle are Kuroge Washu. Ranchers only raise an average of four cattle at a time to ensure unparalleled individual focus. Each head is raised on a wholesome diet of corn, wheat and barley for more than 900 days to give them rich nutrients to produce high-quality meat the world demands.
What makes Miyazaki Wagyu Beef So Special?
- Focused care
- Extreme regulations for quality control
- Specially designed diet
- Controlled genetic makeup
Notable Facts About Japanese Miyazaki Wagyu
A Miyazaki cow is presented to champion sumo wrestlers. And not only is it given as a prize, Miyazaki has won the top prize, the Prime Minister’s Award, thrice consecutively in the Olympics of Wagyu Beef held every five years.
Miyazaki beef is actually the highest quality beef in Japan. Kobe comes from the Tajima strain and qualifies in a close second.
Health Benefits of A5 Miyazaki Wagyu Beef
Not all fat is bad fat. It brings flavor and texture to a multitude of foods. Wagyu has the same amount of fat found in lean poultry and a fresh Atlantic salmon fillet. This is because the omega-3 and omega-6 monounsaturated fatty acids found in its marbling are better for your heart than specialized lean diets. Wagyu can reduce cholesterol levels with its intense buttery flavor and tenderness to protect against heart disease, arthritis, depression, Alzheimer’s, and high blood pressure, more so than any other beef.
Miyazaki A5 Wagyu from Grand Western Steaks
At Grand Western Steaks, we pride ourselves on offering a multitude of world-class meats and steaks. Each cut is expertly butchered and quickly shipped. We deliver high quality right to your front door.
Explore the taste and textures of our burgers, ground beef, tomahawks, and even filets with our exclusive Miyazaki selections. Our exclusive wet-aged and dry-aged Wagyu cuts have certificates of authenticity.
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