{"title":"Miyazaki Wagyu","description":"\u003ch2\u003e\u003cstrong\u003eMiyazaki Wagyu: Japan's Award-Winning A5 Beef\u003c\/strong\u003e\u003c\/h2\u003e\n\n\u003cp\u003eMiyazaki Wagyu has earned its reputation as one of Japan's finest A5 Wagyu prefectures through consistent excellence at national competitions. Raised in Miyazaki Prefecture on Japan's southern island of Kyushu, these cattle benefit from a warm climate, volcanic soil, and meticulous farming practices passed down through generations. At The Meatery, our Miyazaki A5 Wagyu delivers exceptional marbling (BMS 10-12 is common), buttery texture, and rich umami flavor — all with complete traceability and Certificates of Authenticity.\u003c\/p\u003e\n\n[break]\n\n\u003ch2\u003e\u003cstrong\u003eMiyazaki's Competitive Legacy\u003c\/strong\u003e\u003c\/h2\u003e\n\n\u003cp\u003eMiyazaki Wagyu has dominated Japan's National Wagyu Registry competitions, winning the prestigious Prime Minister's Award multiple times. These competitions judge cattle on marbling, meat color, fat quality, and overall excellence. Miyazaki consistently outperforms other prefectures, cementing its status as a top-tier A5 Wagyu source.\u003c\/p\u003e\n\n\u003ch2\u003e\u003cstrong\u003eWhat Makes Miyazaki Wagyu Unique?\u003c\/strong\u003e\u003c\/h2\u003e\n\n\u003cul\u003e\n  \u003cli\u003e\n\u003cstrong\u003eClimate:\u003c\/strong\u003e Warm, humid conditions in Kyushu contribute to cattle stress management and optimal fat development\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eGenetics:\u003c\/strong\u003e Miyazaki farmers breed for maximum marbling and fine muscle fiber\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eFeeding:\u003c\/strong\u003e Grain-finished for 400-600 days with regionally-specific feed blends\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eMarbling:\u003c\/strong\u003e BMS 10-12 is standard — among the highest in Japan\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eFlavor Profile:\u003c\/strong\u003e Slightly more robust beef flavor than Kobe, with pronounced umami and sweet fat notes\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch2\u003e\u003cstrong\u003eMiyazaki vs. Other Prefectures\u003c\/strong\u003e\u003c\/h2\u003e\n\n\u003cul\u003e\n  \u003cli\u003e\n\u003cstrong\u003evs. Kobe:\u003c\/strong\u003e Miyazaki is less expensive but often scores higher marbling. Kobe has more prestige; Miyazaki has more awards.\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003evs. Kagoshima:\u003c\/strong\u003e Both from Kyushu, but Miyazaki focuses on maximum marbling while Kagoshima balances marbling with beefy flavor.\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003evs. Hokkaido:\u003c\/strong\u003e Miyazaki is richer and more marbled; Hokkaido is leaner with a cleaner beef flavor.\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch2\u003e\u003cstrong\u003eHow to Cook Miyazaki Wagyu\u003c\/strong\u003e\u003c\/h2\u003e\n\n\u003cp\u003eMiyazaki A5 is incredibly marbled (BMS 10-12). Cook with care:\u003c\/p\u003e\n\n\u003col\u003e\n  \u003cli\u003eSlice into 1-inch vertical strips\u003c\/li\u003e\n  \u003cli\u003eBring to room temperature for 20-30 minutes\u003c\/li\u003e\n  \u003cli\u003eHeat a stainless steel or cast iron pan to medium-high\u003c\/li\u003e\n  \u003cli\u003eNo oil needed — the marbling provides plenty of fat\u003c\/li\u003e\n  \u003cli\u003eSeason lightly with sea salt only\u003c\/li\u003e\n  \u003cli\u003eSear 60-90 seconds per side for medium-rare (130-135°F)\u003c\/li\u003e\n  \u003cli\u003eRest briefly and serve immediately\u003c\/li\u003e\n\u003c\/ol\u003e\n\n\u003cp\u003e\u003cstrong\u003ePortion size:\u003c\/strong\u003e 3-5oz per person. Miyazaki is incredibly rich — a little goes a long way.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003ePairing:\u003c\/strong\u003e Steamed rice, pickled vegetables, grilled asparagus, light salad. Avoid heavy sauces or rich sides.\u003c\/p\u003e\n\n\u003ch2\u003e\u003cstrong\u003eMiyazaki Wagyu Certification\u003c\/strong\u003e\u003c\/h2\u003e\n\n\u003cp\u003eAll authentic Miyazaki A5 Wagyu includes a Certificate of Authenticity with the cattle's individual ID number and origin verification. At The Meatery, we provide full traceability on every Miyazaki product.\u003c\/p\u003e\n\n\u003ch2\u003e\u003cstrong\u003eWhy Choose Miyazaki?\u003c\/strong\u003e\u003c\/h2\u003e\n\n\u003cul\u003e\n  \u003cli\u003e\n\u003cstrong\u003eAward-Winning:\u003c\/strong\u003e National competition champion multiple times\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eExceptional Value:\u003c\/strong\u003e Comparable quality to Kobe at a lower price point\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eHigh Marbling:\u003c\/strong\u003e BMS 10-12 is standard\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eRich Flavor:\u003c\/strong\u003e Robust umami with buttery texture\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch2\u003e\u003cstrong\u003eThe Meatery Difference\u003c\/strong\u003e\u003c\/h2\u003e\n\n\u003cp\u003eOur Miyazaki A5 Wagyu is sourced directly from certified farms in Miyazaki Prefecture. Every steak ships frozen with dry ice and includes a Certificate of Authenticity. Free shipping on orders over $195.\u003c\/p\u003e\n","products":[{"product_id":"japanese-a5-wagyu-miyazaki-new-york-strip-i-bms-11","title":"Japanese A5 Wagyu Miyazaki New York Strip","description":"\u003cp\u003eThe New York Strip is already one of the most satisfying cuts on the steer — firm enough to have presence on the plate, with a fat cap that bastes the meat as it cooks. Now imagine that structure threaded with a BMS 11 marbling score, the second-highest grade possible under the Japanese Beef Marbling Standard. That's what Miyazaki Prefecture delivers: a strip steak where the intramuscular fat doesn't just add richness — it fundamentally changes how the beef melts at body temperature, turning what's normally a chewy, bold cut into something almost impossibly silky.\u003c\/p\u003e\u003cp\u003eEach steak ships with a \u003cstrong\u003eCertificate of Authenticity bearing the individual cow's nose print\u003c\/strong\u003e — because at this level, provenance isn't marketing, it's a guarantee. This is sourced directly through Capital Meat Imports, available in three sizes: \u003cstrong\u003e11–12oz, 15–16oz, or 19–21oz\u003c\/strong\u003e.\u003c\/p\u003e","brand":"Capital Meat Imports","offers":[{"title":"11 - 12 oz","offer_id":45866087252166,"sku":"P0246S","price":55.77,"currency_code":"USD","in_stock":true},{"title":"15 - 16 oz","offer_id":45866087284934,"sku":"P0570S","price":70.61,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0743\/8247\/5462\/files\/products_japanese_a5_wagyu_Miyazaki_BMS_11_10-12oz_side_view_2.jpg?v=1779345665"},{"product_id":"japanese-wagyu-a5-wagyu-block-cut-new-york-strip-8-9oz","title":"Japanese A5 Wagyu Miyazaki Block Cut New York Strip","description":"\u003cp\u003eThe \u003cstrong\u003eNew York Strip\u003c\/strong\u003e is one of the most technically interesting cuts on the steer — firm enough to hold a hard sear, with intramuscular fat that keeps it juicy and a fat cap that bastes the meat as it cooks. Apply \u003cstrong\u003eA5 Japanese Wagyu grading at BMS 11+\u003c\/strong\u003e to that equation and the cut behaves differently: marbling so dense it reads as pattern rather than veining, a melt point that sits below body temperature, and flavor intensity that means an 8–9oz portion satisfies in ways a 16oz Choice strip can't.\u003c\/p\u003e\n\n\u003cp\u003eMost A5 New York Strip sold in the US is sliced thin — half-inch, three-quarter at best — because Japan portions for restaurant menus, not American home cooks. The result is a $130 steak that overcooks before the fat renders. Our \u003cstrong\u003eBlock Cut\u003c\/strong\u003e is the opposite. We had our supplier leave the strip in a 2\"-thick block — 8–9oz, one portion, four sides to sear, fat that renders all the way through the muscle instead of off the edges.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eWhy Miyazaki:\u003c\/strong\u003e Miyazaki Prefecture has won Japan's national Wagyu competition — the \u003cem\u003eZenkoku Wagyu Noryoku Kyoshinkai\u003c\/em\u003e, informally the Wagyu Olympics — four times, including three consecutive overall championships in 2007, 2012, and 2017. That's a record no other prefecture has matched in the competition's 60-year history. The prefecture sits on the southern island of Kyushu, where humid sub-tropical conditions and mountainous interior elevation slow the cattle's growth and are widely credited with the dense, finely distributed intramuscular fat development Miyagyu is known for.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eWhy BMS 11+:\u003c\/strong\u003e The Japanese Beef Marbling Standard runs 1 to 12. Most A5 sold in the US tops out at BMS 9. BMS 11 is the second-highest score possible and threads the strip's lean, dense longissimus dorsi muscle finely enough to break the firm texture without losing the steak's structural presence. You still get a steak with bite — not a slab of fat.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eHow to cook it:\u003c\/strong\u003e Pull from fridge 45 minutes before cooking. Salt heavy. Cast iron, blazing hot, sear all four sides — 60 seconds per side. Rest 5 minutes. Slice across the short axis to plate as round medallions of marbled cross-section. The cap renders fast at this BMS — pull early, don't push past medium-rare.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eSpecs:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eOrigin:\u003c\/strong\u003e Miyazaki Prefecture, Japan\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eGrade:\u003c\/strong\u003e A5 — Japan's highest, verified by the Japan Meat Grading Association (JMGA)\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eBMS:\u003c\/strong\u003e 11+ (second-highest possible on the 1–12 Japanese Beef Marbling Standard)\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eWeight:\u003c\/strong\u003e 8–9oz\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eFormat:\u003c\/strong\u003e 2\"-thick block, one steak per portion\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eQuantity:\u003c\/strong\u003e 1 Steak\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003cp\u003eEvery order ships with a \u003cstrong\u003eCertificate of Authenticity bearing the individual cow's nose print\u003c\/strong\u003e — Japan's lot-level traceability system. Wagyu noses are like fingerprints, no two alike, and every Wagyu animal in Japan is registered at birth with a 10-digit ID tied to that nose print. The cert that ships with your steak is not generic — it traces to the actual animal.\u003c\/p\u003e\n\n\u003cp\u003eFree shipping over $195. Arrives perfect or replaced free.\u003c\/p\u003e","brand":"Capital Meat Imports","offers":[{"title":"Default Title","offer_id":45866104127686,"sku":"P1045S","price":32.43,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0743\/8247\/5462\/files\/japanese-a5-wagyu-kumamoto-ny-strip-bms-12-10-12oz-36401708728536_98582bb4-7882-4868-b692-b69f766dc0e4.jpg?v=1779345669"}],"url":"https:\/\/atcostmeats.com\/collections\/miyazaki-wagyu.oembed","provider":"At Cost Meats","version":"1.0","type":"link"}