Our Pride & An Uncompromising Commitment To
The Highest Quality
Sources A5 Miyazaki Wagyu & USDA Prime Grade Beef
Miyazakigyu A5 Wagyu is widely recognized as Japan’s premier Wagyu brand. Harvested from A5–grade Japanese Black (Kuroge Washu) cattle in Miyazaki Prefecture, it’s celebrated for its delicate “snowflake” marbling and exceptional tenderness. Raised over roughly 30 months in a mild, coastal climate and nourished on a carefully measured blend of rice, wheat, barley, corn, and other grains, these cattle develop the famed “shimofuri” fat distribution unique to authentic Japanese Wagyu. The result is an award-winning cut with a sumptuously buttery mouthfeel and a sophisticated flavor that chefs and connoisseurs around the globe prize.
Renowned for its harmonious interplay of deep umami and a whisper of sweetness, Miyazakigyu features delicate, snowflake-like marbling that creates a luxuriously smooth texture, melting effortlessly on the tongue. Every tender, juicy bite is enriched by this intricate fat weave, which amplifies the beef’s flavor depth and culminates in a sophisticated, lingering finish—qualities that elevate Miyazakigyu above other premium Japanese Wagyu.
USDA Prime beef comes from young, well-nourished cattle and is prized for its rich marbling—the fine streaks of fat woven throughout the lean meat. Typically featured in upscale restaurants and hotels, Prime cuts shine when prepared with dry-heat methods like broiling, roasting, or grilling. As the top grade available, Prime accounts for under three percent of all beef produced.
