Japanese Miyazaki Wagyu Whole Tenderloin Kobe Beef Style
Of the four unique Wagyu breeds raised in Japan, Miyazaki Wagyu is Japanese Black Wagyu, known as Kuroge Washu in Japan. This breed accounts for 90% of Wagyu raised in Japan. For it to qualify as Miyazaki Wagyu beef, the beef must grade A-4 or A-5. At Debragga we use only A5 grade with a marble score 10 or higher! Less than 3 % of all Wagyu produced in Japan receives this quality grade (grade is determined by several factors, including marbling ( 1-12), fat color ( 1-7), muscle color ( 1-7), firmness/tenderness of meat, and muscle dimension. If any of these criteria score less than perfect, it cannot be A-5). What makes Miyazaki’s reputation for the finest Wagyu is a Culinary “Olympics” held every 5 years in Japan. The beef is judged over 9 criteria. To win this competition once is a lifetime dream. Miyazaki Wagyu has won the last TWO competitions, demonstrating that they maintain standards over the long term. This achievement clearly indicates that the Japanese consider Miyazaki Wagyu to be superior to all other Japanese Wagyu, including the beef from Kobe. The team at DeBragga is proud to have the exclusive distributorship of Miyazaki Wagyu, 100% pureblood wagyu. Located on the southern Island of KYUSHU, the Prefecture of Miyazaki is the finest growing region in Japan, with a year round temperate climate conducive for producing excellent Wagyu beef. The cattle are raised on pasture until 16- 18 months, and then fed an increasingly rich diet of grains, primarily barley-based, for more than 450 days. They are antibiotic- and hormone-free, and they are given no animal by-products in the feed. The animal husbandry is the finest is the world (though not massaged by young maidens today, they still consume the occasional beer!).