Miyazaki Japanese A5 Wagyu Ribeye, Winner 2007 & 2012 Wagyu Olympics

MIYAZAKI JAPANESE A5 WAGYU RIBEYE, WINNER 2007 & 2012 WAGYU OLYMPICS

Miyazaki Japanese A5 Wagyu Ribeye, Winner 2007 & 2012 Wagyu Olympics

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Product Description

“Miyazakigyu,” the highest quality designation from the Miyazaki Prefecture, is the ultimate luxury in beef.  Every five years, The Japanese Wagyu Olympics ranks the most pampered cows on Earth.  Miyazakigyu is a consecutive two-time Champion (2007, 2012) and a three-time consecutive winner (2007, 2012, & 2017) of the Prime Minister award—the category for best flavor.

Our Miyazaki A5 Wagyu ribeye—sourced from rib six through twelve of the rib primal—is 14oz of bovine Valhalla.  Cuts are ¾-inch thick traditional in Japanese steak houses.  

Like Kobe, Miyazakigyu must be graded A4 or above with a BMS of seven or higher.  Miyazaki is one of four prefectures on Kyushu, a subtropical island near the southern tip of Japan.  Wagyu from Miyazaki is famous for its cherry-red coloring and density of marbling.  

Raised for 30 months by ranchers with a special zeal for husbandry, Kyushu steers feed on wheat, rice, corn, and barley.  This wholesome diet promotes “shimofuri,” the highest quality of fat marbling.  The end result is a steak with such complexity, richness, and depth of flavor, even the most jaded Wagyu aficionados will pause with reverence.  

    Product Details

    Weight: 14 ounces

    Cut: Ribeye, ¾-inch thick

    Region: Miyazaki Prefecture, Kyushu, Japan

    Lineage: Japanese Black    (黒毛和種, Kuroge Washu)

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