Learn about how we label beef and Beef Grading Standards
Pack brings 2 6oz Patties
We have worked for months trying to figure how to make A Burger Patties that are TRULY A5 beef.
The problem is that A5 is extremely fatty, and just with the intramuscular fat of the animal the fat-beef ratio is about 50%. Our first attempt at A5 burgers ended up with a delicious "ground beef" that was not consistent enough to turn into patties. So we decided to add some the leanest Domestic Wagyu beef we could find into the blend to lower the fat content. As a result the burger isn't fully an A5 Burger but it is a blend composed MOSTLY of A5 (75%+) and a bit of F1.s
These burgers have a VERY unique flavor, but it is certainly NOT your traditional burger patty. You should NOT cook them directly on the grill as you will very likely lose the burger. We recommend cooking it on a cast iron skillet or a griddle..
THIS IS A DIFFERENT BURGER
Some of our competitors advertise A5 burgers with a 80-20 yield... that means that's a blend that probably has less than 10% of A5 beef and A LOT of something else. Our "blend" is mostly A5 with a bit of the leanest Domestic Wagyu to give it consistency.
Is it worth it? Absolutely.
These burgers have a flavour that is hard to describe. We recommend using salt (maybe pepper). You dont want to overwhelm the amazing A5 Flavor.
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.
Miyazakigyu Wagyu is the #1 Wagyu brand in Japan and supply stateside is quite limited. These steaks are usually sold for $35-$50 per oz at top steakhouses.
THE MIYAZAKI-GYU DIFFERENCE
At Meat N' Bone we made the conscious decision of selling not only Miyazaki A5 but Miyazaki Gyu because it is the best in the world. Other Wagyu from the area that do not meet the criteria for Miyazakigyu must be sold as "Miyazaki Kensan Gyu" or "Beef from Miyazaki Prefecture."
All Miyazakigyu is Wagyu but not all Wagyu is Miyazakigyu. Miyazakigyu is one step above Miyazaki Wagyu and is the cream of the crop of all Wagyu from Miyazaki. It is quite literally the best beef in the world.
All five years, national “Wagyu Olympics” are being held to determine Japan’s, and therefore the world’s, best Wagyu. Miyazaki-Gyu is the only Wagyu Program to win this award twice in a row (2007 and 2012) and then be a runner up in 2017.
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
Source: Miyazaki, Japan