To win the Japanese Wagyu Olympics once is a dream, to win it twice in a row an extraordinary accomplishment. Winner of the 2007 and 2012 "Wagyu Olympics", MiyazakiGyu is the top selection of only A4- and A5-grade steers (like Kobe) from Miyazaki Prefecture on Kyushu, the southern Island of Japan. No other cattle may sell under this nomenclature, not all Miyazaki Wagyu are MiyazakiGyu. Here cattle are raised with special care and husbandry for more than 30 months by ranchers who have dedicated their lives to Wagyu. Fed for over 600 days on a special diet including wheat, rice, corn, barley and other wholesome foods, their diet promotes "shimofuri," the highest quality fat marbling.
The climate of Kyushu is sub-tropical versus the cold, snow, northern clime of Hokkaido and cattle raised here are famous for their cherry red color and dense "meatiness".
This Kobe Beef Wagyu A5 New York Strip Steak is flavorful and tender making it one of the most sought after cuts of steak. After one bite you'll discover why Kobe beef is unlike anything you've tasted before. Begin your...
Kobe Beef is the name given only to the top cattle of the Hyogo Prefecture and limited to A4 and A5-grade only - literally the cream of the crop. Considered by many the pinnacle of steak, Kobe is simply the...
Just north of Tokyo proper lies the Saitama Prefecture of Japan, home of well-preserved Edo-era structures and Buddhist temples. Amidst the lush mountains and rock formations lies the family-owned Hasegawa Farm, a fourth-generation private producer of Bushū wagyu, which is...
Just north of Tokyo proper lies the Saitama Prefecture of Japan, home of well-preserved Edo-era structures and Buddhist temples. Amidst the lush mountains and rock formations lies the family-owned Hasegawa Farm, a fourth-generation private producer of Bushū wagyu, which is...