JP A4 Miyazaki Yakiniku 200g

Japanese Black Beef produced and fattened in Miyazaki Prefecture is rated at Grade 4 and 5 in the meat quality grading standards set by the Japan Meat Grading Association and has a bull designated for livestock improvement as its parent. Furthermore, Miyazaki Wagyu has been registered as a local collective trademark.

The cut is located just above Ribeye in the cattle having a better distribution of fat and marbling which are beautifully lustrous. Quite flavoursome and rich with just-nice sweetness of the fat. Medium rare doneness is recommended for thinly sliced cuts such as yakiniku, shabu shabu and tataki. The taste of the meat really goes well with kizami-wasabi with soy sauce and Japanese sake.

Doneness guide:

Rare 50 celsius

Med rare 56 celsius

Med 60 celsius 

Med Well 64 celsius

Well done 68 celsius