Discover one the world’s most exquisite delicacies, one of the highest grades of Wagyu in the world: Miyachiku Wagyu.
This premium Wagyu comes from comes from a co-op of 400 farmers in the Miyachiku prefecture of Japan, famous for its breeding tactics. Miyachiku Wagyu has won the title “Best Wagyu in the World” at the Wagyu Olympics – move over, Kobe beef.
To ensure the best results and quality, only 4 cows are harvested at a time. This allows time and attention to each cow, and delivers the highest quality, consistent results: a beef that’s rich, tender, and flavorful. Miyachiku Wagyu breeds the Kuroge Washu breed, known as Japanese Black. Besides the privileged genetics so particular to Wagyu, Miyachiku cows are feed a diet of wheat and corn, for about 900 days – about 8 times longer than usual.
This Ribeye is grade A5, the highest possible in the Japanese Wagyu scale. In comparison to Australian Wagyu for example, this would mean marbling scores between 9 and 12A5 Wagyu is known for superb quality, with even and abundant marbling throughout, a bright cherry color, and a silky texture with a firm texture, and the color and luster of the fat is also graded. This is the best beef, of the highest quality possible. The steak is so beautifully marbled with intramuscular fat, it’s as a good as it gets, and then some.
Our Wagyu A5 Ribeye steaks weigh in at 18 oz. Now, because this is Japanese Wagyu A5, this Ribeye steak will deliver about 4/6 portions, since the richness of this beef really should be savored in the small quantities. Let come to room temperature before cooking. Serve this A5 Ribeye steak seared and medium-rare to fully savor it. Because it’s so heavily marbled, you don’t need to add butter or oil to sear this, just a hot pan, the fat will melt almost immediately. Salt and pepper are all you need when you have this quality of beef.