Learn about how we label beef and Beef Grading Standards
Miyazakigyu Wagyu is the #1 Wagyu brand in Japan and supply stateside is quite limited. This steaks are usually sold for $35-$50 per oz at top steakhouses.
We are portioning these Strip Loins Steaks, Manhattan style, which makes it great go cook them medium or medium-rare.. just like a very high end steakhouse. The portions are enough for one person and relatively affordable.
CENTER CUT vs END-CUT
We used to cut all of our Strip-loins end to end, some customers would get a bit more fat than others. To avoid gaps in quality we have segregated the product into a CENTER CUT and an END CUT. The Center cut will be extremely trimmed and have little to no fat.
The end cut will have a bit more fat.
A5 Miyazaky beef is measured on five factors: (1) marbling, (2) meat color and brightness, (3) firmness and texture of meat, and (4) color, luster and quality of fat.
In the quality grade, the lowest score from the four items of the yield grade is adopted. In other words, even if grade 5 was given to marbling, color and brightness, and firmness and texture, and only fat assessments was grade 4, the quality grade of this beef is classified as grade 4. Quality grading is severely done.
A5 means this beef excels in every single factor.It has a gorgeous webbing of fat that will make you feel a creamy mouth-feel in each bite. Its literally like tasting a cloud... a cloud of beef.
Like all of our steaks, they come vacuum sealed and have been hand-cut by our expert butchers.
THE MIYAZAKI DIFFERENCE
At Meat N' Bone we made the conscious decision of selling Miyazaki A5 (Miyazakigyu) because it is the best in the world.
All five years, national “Wagyu Olympics” are being held to determine Japan’s, and therefore the world’s, best Wagyu. In September 2017, the Miyazaki-gyu was ranked 1st. for the third time in a consecutive row, this being a first in Japanese history and therefore rightfully enabled to use the title “Best Wagyu in the World”.
You can and will find cheaper A5 beef. In fact, even Kobe beef is cheaper. But we chose to offer the best beef in the world at the most affordable price that we could.
NEVER HAD A5 BEEF BEFORE?
At first glance every cut of A5 beef will be EXTREMELY fatty compared to any other steak you have ever had. That delicate and yet rich fat, which can make up to more than 60% of the steak is what makes it melt in your mouth.
This amount of fat makes the beef have a lower melting point, meaning it will cook faster than your average steak. Cooking A5 is extremely easy, that said... it is recommended to pay close attention so that you do not burn or overcook your steaks.
Best Cooked: Medium-Rare, Medium, Medium-Well
The strip is cut from the short loin, from a muscle that does little work, like the filet.
Source: Miyazaki, Japan