Whole Tenderloin | MiyazakiGyu Japanese Wagyu A5

Click here to learn everything about WAGYU and BMS grades here.

The Pinnacle of Japanese Beef

Miyazaki-Gyu is not just Wagyu; it is the gold standard of Japanese beef. It is the only Wagyu program to win the national "Wagyu Olympics" twice in a row (2007 and 2012), securing its place as the crème de la crème of global beef production. When you purchase this Whole Tenderloin, you are receiving a cut that excels in every single factor of the strict Japanese grading system: marbling, meat color and brightness, firmness, texture, and the luster of the fat.

A Cloud of Beef: The A5 Experience

A5 Miyazaki beef offers a sensory experience unlike any other. The gorgeous webbing of intramuscular fat creates a creamy mouth-feel in every bite, often described as "tasting a cloud." This whole tenderloin muscle arrives untrimmed, exactly as it comes from Japan. We leave the fat intact because, in Wagyu, fat is flavor. However, if you prefer a trimmed version, please let us know (additional costs may apply).

Each piece comes fresh with a certificate of authenticity, ensuring you are receiving genuine, traceable Miyazaki-Gyu.

The Miyazaki-Gyu Difference

At Meat N' Bone, we made the conscious decision to sell not only Miyazaki A5 but specifically Miyazaki-Gyu. Other Wagyu from the area that do not meet the strict criteria for Miyazaki-Gyu must be sold as "Miyazaki Kensan Gyu" or "Beef from Miyazaki Prefecture."

All Miyazaki-Gyu is Wagyu, but not all Wagyu is Miyazaki-Gyu. It is one step above standard Miyazaki Wagyu and represents the best of the best. While you may find cheaper A5 beef—and even Kobe beef is often less expensive—we chose to offer the best beef in the world at the most affordable price possible.

Frequently Asked Questions

What makes A5 Miyazaki-Gyu different from other Wagyu?

Miyazaki-Gyu is a specific brand of Wagyu from Miyazaki Prefecture that has won the "Wagyu Olympics" multiple times. It is graded A5, the highest possible score, based on marbling (BMS 8-12), color, firmness, and fat quality. It offers a more intense, buttery texture compared to American or Australian Wagyu.

Why is the tenderloin sold untrimmed?

We sell the whole muscle untrimmed to preserve the integrity of the cut as it arrives from Japan. The external fat cap protects the meat and can be rendered down for cooking or trimmed at home. If you prefer us to trim it for you, please contact us before shipping.

How should I cook a whole A5 Wagyu tenderloin?

Because of the high marbling, A5 Wagyu cooks much faster than standard beef. For a whole tenderloin, we recommend roasting at a low temperature to render the fat gently, or slicing it into medallions for quick searing. Avoid high-heat grilling for long periods, as the fat will render out too quickly.

Does this come with a certificate of authenticity?

Yes. Every order of Miyazaki-Gyu A5 comes with an official certificate of authenticity from Japan, including lineage tracking and verification of the A5 grade.

How should I store this product?

Keep the vacuum-sealed tenderloin in the coldest part of your refrigerator if you plan to use it within a few days. For longer storage, keep it frozen until 24–48 hours before you plan to cook it. Thaw slowly in the refrigerator to maintain texture.

What is the best way to serve A5 Wagyu?

A5 Wagyu is incredibly rich. We recommend serving smaller portions (2–4 oz per person) and pairing it with simple sides like steamed rice, light vegetables, or a crisp salad to balance the richness of the beef.

Is this beef hand-cut?

Yes. Like all our premium steaks, this whole tenderloin is handled and prepared by our expert butchers to ensure it meets our high standards for quality and presentation.

How does Miyazaki-Gyu compare to Kobe beef?

Both are elite Japanese Wagyu brands. Miyazaki-Gyu has won the national Wagyu Olympics more times than any other brand, including Kobe. While Kobe is more famous globally, many connoisseurs consider Miyazaki-Gyu to be the superior eating experience due to its consistent marbling and flavor profile.