• 13-15oz steaks, 3/4 to 1-inch thick
  • Great pan-seared. Simple, easy-to-follow instructions on our cooking page.

Miyazaki-Gyu Wagyu A5 Ribeye **Winner 2007 and 2012 Wagyu Olympics 13-15oz.

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".

13-15oz. steak




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