MiyazakiGyu Ribeye 10 oz

Wagyu literally translates to “”Japanese Cow””.The breed is highly sought after due to its consistent marbling and rich texture. To protect the authenticity of Japanese Wagyu Beef, lineage is thoroughly tracked and recorded from the time of birth. All Japanese Wagyu Beef are provided with individually unique ID numbers. This allows anyone to trace the cattle’s history. Details about the cattle such as its date of birth, gender, lineage, or breed may be verified on the Japanese National Livestock Breeding Center Website.
This item features authentic
A5 Graded Steak Cut. Grading is based on two, very specific factors: Yield and Grade. Yield means the ratio of meat compared to the actual carcass weight. Grade meaning the overall Beef Marbling Score (BMS), Beef Color Standard (BCS) , Beef Fat Standard (BFS) , Firmness & Texture. In order to qualify as A5 Japanese Wagyu, beef must be graded as Grade A for yield and Grade 5 in BMS, BFS, BCS, firmness, and texture.

Miyazakigyu is Wagyu that must be raised and processed in Miyazaki Prefecture. It must also be graded A4 BMS 7 and above to meet the Miyazakigyu qualifications. Famous for its consistent marbling and buttery texture, Miyazakigyu has won successive 1st Place awards in the 9th and 10th Japanese National Competitive Exhibition of Wagyu.
The
Ribeye is carefully hand-cut according to Japanese specifications; they weigh approximately 10 oz and is 3/8 inches thick.
Cooking directions: For tips on a classic Italian grilling, visit our chef’s Guide to Grilling!
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A Certificate of Authenticity is included with every order.