How to Prepare
MIYAZAKI WAGYU A5 BEEF RIBEYE STEAK
A5 grade, Highest Grade. Miyazaki Gyu. Wagyu Ribeye A5 Steak.
Our A5 certified Miyazaki Wagyu comes with a certification of authenticity. This means you’ll know the exact farm our Wagyu is coming from so that you will never have to worry about the quality of the beef.
Beef is sourced from the Japanese Black Cattle (Kuroge).
Our product is shipped with dry ice guaranteeing it is still cold upon delivery. This means the product is fresh, enabling you to truly experience the flavorful beef.
Shipping days are Mon - Thu, excluding holidays.
Delivery within 2 business days (from shipping date).
Most popular Japanese A5 Steak around the Globe.
Product of Japan.
Miyazaki Japanese Wagyu beef cannot be named as Miyazaki-Gyu unless it meets the strict conditions as a brand.
The conditions are as follows. (Please note: there are many "Miyazaki Wagyu" on the market which are not the actual "Miyazaki Gyu")
Japanese Black (Kuroge Washu)
Born in Miyazaki Prefecture and bred in Miyazaki Prefecture
The meat quality grade is "A4, A5"
Only beef that meets all of these conditions can be called the prosperous "Miyazaki Gyu".
Marbled meat is the essence of Miyazaki Gyu. The texture, smoothness and mellow richness not found in other cows. It is juicy and elegant, and the balance between the marbling and lean meat that melts the moment you put it in your mouth stands out. At the National Wagyu Ability Co-Promotion Society called the "Wagyu Olympics" held once every five years in 2007, the Prime Minister's Award was awarded to both breeding cattle and beef cattle in two categories. The Minister of Agriculture, Forestry and Fisheries Award also received an overwhelming evaluation of conquering seven of the nine categories.
At the 10th "Wagyu Olympics" held in 2012, the breeding cattle category received the Prime Minister's Award again. Miyazaki Gyu is the first to win two consecutive tournaments.
Authenticity & Transparency
Every A5 beef product comes with a certification of authenticity along with the cattle's birth certificate. When you buy from Fine Wagyu you know you are getting the real deal. Your unique 10-digit cattle ID number allows you to see exactly where your beef is coming from.
You will know the origin of the meat, who the farmer is, and where the meat was processed. Because we value transparency, we spend the extra time and effort to ensure that you know exactly the kind of beef you are getting. When you buy wagyu online, you should not have to worry about where it is coming from.
We recommend defrosting your Wagyu in the refrigerator for 24 hours to fully thawed before you cook it.
It will allow the Wagyu to retain all of its natural juices for exceptional flavor,
NEVER defrost Wagyu in a sink with water
NEVER defrost Wagyu by leaving it on the countertop
NEVER use the microwave to thaw your Wagyu
We recommend light seasoning (salt and pepper) with your Wagyu steak in order to enjoy the exceptional natural flavor of the meat itself.
When it comes to A5 Japanese Wagyu, less is more.
We recommend cooking your A5 Japanese Wagyu no more than medium; a well-done wagyu will lose its exceptional flavor and tenderness.
The heat should penetrate through all marbling seams of the Wagyu steak for it to reach the optimum flavor point.
It is best to have the pan or grill heated to high before adding the steak. Sear both sides for 2 minutes each, and then reduce heat to medium-low.
BMS (Beef Marbling Standard)
The BMS basically looks at the distribution of intramuscular fats to determine the quality of beef.
By worst BMS 1: Complete fat separation from red meat.
To best BMS12 : Perfect for even distribution of Intramuscular fat with red meat.
BMS 7 above is the so-called high grade beef, BMS 12 is what we call the perfect marbled beef.
As a reference, USDA Prime, the highest quality beef in the US, which the High-end Steakhouses in the US are offering, only get 4-4.5 BMS score.