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  • Cowboy Steak | A5 Miyazakigyu Japanese Wagyu
  • Cowboy Steak | A5 Miyazakigyu Japanese Wagyu
  • Cowboy Steak | A5 Miyazakigyu Japanese Wagyu
  • Cowboy Steak | A5 Miyazakigyu Japanese Wagyu
  • Cowboy Steak | A5 Miyazakigyu Japanese Wagyu

    Rated 5.0 out of 5
    Based on 1 review
    translation missing: en.products.product.price.regular_price $399.99
    translation missing: en.products.product.price.sale_price $399.99 translation missing: en.products.product.price.regular_price
    Sale
    Sold Out


    Description of Cowboy Steak | A5 Miyazakigyu Japanese Wagyu

    This is one of the rarest steaks in the USA. Until recently, no bone in product was ever allowed into the US from Japan. We are one of the few butchers shops if, not the first, to carry it.

    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." 

    THE MIYAZAKI-GYU DIFFERENCE

    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.

    Every 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.

    This product is available in limited quantities. 

    ABOUT A5

    A5 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. 

    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.

    average rating 5.0 out of 5
    Based on 1 review
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    Rated 5 out of 5
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    1 Review
    Reviewed by Brian
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    I recommend this product
    Rated 5 out of 5
    Review posted

    What an experience!

    Marbled goodness that stayed on the board for less than 2 minutes. I reverse seared this till 120, and then seared hot on a cast iron skillet over Fogo charcoal to create a nice crust. Perfect 135. We are all fans, and will continue to order this regularly.

    The marbling was intense. So rich and decadent for steak. A few pieces were all we need to share around a group of 4. Especially since I had a 45+ day dry aged ribeye as well. I used the left over far

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    Rated 5 out of 5
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