Known for its quality and consistency, Miyazakigyu is the top brand of all Japanese Wagyu. Raised in Miyazaki prefecture and produced from Japanese Black Cattle, it has become known for its snowflake-like marbling. For a cut to be graded as a Miyazakigyu, the cattle must be born, fed, and raised in a Miyazaki prefecture and have a grade of A4 or above. All Wagyu is graded and provided with a 10-digit Cattle ID number, so anyone can trace its history, along with a certification of authenticity.
Miyazakigyu has won the “Wagyu Olympics” in 2007 and 2012, the first time in history to win consecutive awards. For the first time in history, it has also won the Prime Minister’s Award for Excellence for the third consecutive time. It has successfully won 1st place awards in the 9th and 10th Japanese National Competitive Exhibition of Wagyu.
The best way to appreciate Miyazakigyu is by having it as a steak. Make sure that it is grilled over a strong flame so that the flavor will remain trapped in the meat. Complement it with some salt, pepper, garlic, or even wasabi to add richness without overwhelming it. Look out! It may just melt right as soon as it touches your tongue.