When you portion as much Japanese Wagyu as we do, you are left with A LOT of THE precious fat. We grab the fat and make beef tallow. 

What is Wagyu Beef Tallow? Beef tallow is simply the rendered fat from beef. It's made by cooking down fat and then removing any leftover solids and impurities. Much like butter, it is solid at room temperature but becomes a liquid at higher temperatures.

It's perfect for searing steaks and roasting vegetables in place of other cooking fats. You can also make some killer french fries!

Why Miyazaki-Gyu?

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.