~Slices will be delivered frozen as wagyu melts at about 27degrees~
The Miyazaki Prefecture is the 2nd largest producer of Japanese Black cattle, and only the highest quality cattle from this region can be dubbed "Miyazakigyu". In 2007, this class of cow boasted the "Champion Cow" of the "Wagyu Olympics," and the fame is gradually gaining momentum. It’s beautiful color is one of its attractive factors. In official sumo, it is custom to present the champion sumo wrestler with one Miyazaki cow. Miyazaki prefecture is the only region in Japan that raises cattle by their breeds and biological types. For the past 10 years, Miyazaki has produced the highest quality beef in Japan, even higher than Kobe.
There are about 400 farmers spread across the Miyazaki Prefecture. The Japanese farms are much different than farms that we are used to in the fact that the average amount of cattle that one farmer will harvest at a time is 4. This allows the farmers to pay attention to detail, take much better care of their animals, and focus on each individual animal's needs.
Miyazaki Wagyu is recognized for its cherry red colour, tender texture and great dense meat taste. The snowflake-liked fat is evenly distributed and produces a non-greasy flavour. It begins to dissolve at the temperature of 25 degrees Celsius, melting right in the mouth.
A5 Wagyu is an experience as much as a meal. We recommend cooking your A5 Wagyu one at a time in small strips and eating as you cook to fully savor it. The Japanese cut for 200g is much thinner than the American cuts (< 0.5inches).
Your A5 Wagyu will arrive frozen and can easily be defrosted overnight in the refrigerator. We highly recommend cutting it into thin strips and searing on a stainless steel pan (not over open flame).