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Miyazakigyu is the top brand of Japanese Wagyu known for its quality and consistency. Produced from Japanese Black cattle, and raised in Miyazaki prefecture, Miyazakigyu has become known for its snowflake-like marbling. In order to qualify as Miyazakigyu, cattle must be born and raised in Miyazaki Prefecture and graded A4 and above. Miyazakigyu has won the “Wagyu Olympics” in 2007 and 2012 which is the first time in the history of the tournament that a brand has been able to win consecutive awards. They have also won the Prime Minister’s Award for excellence for the third consecutive time, which is also the first time in the history of the tournament that a brand has won 3 consecutive awards. Our Miyazakigyu Ribeye Steaks are cut 1/2 to 3/4 inch thick each.
Wagyu fat melts at a temperature of 26 degrees Celsius so to ensure the best quality please give the meat ample time to thaw in the chiller before cooking to prevent the fat from melting. To preserve the natural flavor of the Wagyu Beef please use its own fat provided in the pack to line the pan, griddle or grill you will be using. In the case of steak cuts that do not include a portion of fat in the package you may cut off a small piece of fat from the steak to use to line your cooking vessel should it be necessary.
Wakame is a species of sea vegetable, commonly referred to as seaweed, extensively used in Japanese and other Asian cuisines, especially in soups, salads, and snacks, but also as a seasoning. Wakame is deep green in color; it is occasionally referred to as “sea mustard,” likely because it resembles mustard greens when cooked, but not because of its mild flavor, which is unlike the peppery vegetable.
It’s available in two forms: dried, which is most common, and salted. The salted variety is sold refrigerated in a sealed package.
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