Asia International, Inc. was recognized as the first authorized distributor of Miyazakigyu in the United States.Hand-selected from Miyazaki prefecture in Japan, Miyazakigyu brings the distinct characteristics of Japanese cuisine and culture directly to your table. Focusing on niche programs with humane and sustainable husbandry practices, the company has been able to expand its offerings to include imported Japanese Wagyu, domestic American Wagyu, Kurobuta Pork, and premium Angus beef programs. Although this quality of beef is both extremely rare and very expensive. Wagyu and Kobe beef has a reputation for excellence for a reason.
- THIS IS THE BEST OPPORTUNITY TO BUY WORLD'S BEST QUALITY MEAT which is A5 Grade. This is especially true with popular, low-fat cuts such as breast meat. InUnfortunately, these words are often used interchangeably and incorrectly.
At his Las Vegas outpost, superstar chef Jean Georges offers up not just real Kobe beef, but hyper-specific cut called "A5," which is the highest grade the Kobe Beef Marketing and Distribution … The Japanese grading system is more rigorous and looks at more variables than the USDA system.“In the hottest months Sake beer is fed to stimulate appetite”Easily save as a PDF so you can refer back to it whenever you need.This video from Farm to Table gives you a good overview of Wagyu, with a tour of a Wagyu farm and beef processing plant.Get BBQ guides & resources as well as recipes, gear reviews and great deals sent straight to your inbox.A5 graded Wagyu and Kobe beef are regarded as some of the best beef in the world.Genuine Japanese Wagyu or Kobe beef is the best in the world, beautiful marbled, full of umami flavor, and well worth a price that runs from $150 to over $800 a steak. In Japan, Wagyu beef certification is very strictly enforced, and Kobe is a brand name, meaning it is challenging to pass anything off as Wagyu or Kobe without getting caught.If you grill chicken for too long, it becomes dry and tough. If Wagyu beef is an excellent French sparkling wine, then Kobe beef is the finest Champagne. This means that the best Wagyu is rated A5 and, within that scale, A5-12 is the best of the best. If you are buying USDA graded Wagyu, this is the cut that they use to judge the quality of the whole animal.There is no such thing as domestic Kobe beef! Because the beef was shipped from Kobe, the city became inextricably connected with the idea of Japanese beef, despite the meat it was shipping coming from all over southern Japan.Do you think Wagyu beef lives up to its reputation? Email: CustomerSupport@Miyazakigyu.comShipping, taxes, and discounts codes calculated at checkout.Be the first to learn about new products & promotions.Asia International, Inc. was founded in 2007 by Hitoshi Nishikawa with the goal of providing high quality ingredients in the San Francisco Bay Area to discerning restaurants and markets. As with most food, however, the difference is mostly subjective.The only measurable difference between US Wagyu and Japanese Wagyu is how strict the certification process is. In the worst cases they are used to sell meat that has very little in common with the legendary Japanese beef you’ve heard about.At a basic level, Wagyu beef, including that marketed as Kobe beef, comes from cattle that produce intensely marbled meat and have reached at least an A5 rating on the Japanse beef grading criteria. The first important thing to understand about Wagyu and Kobe beef is that they are basically the same thing with one significant difference. Any search for premium steak or beef will quickly see you bombarded with the words Wagyu and Kobe, The export of live Kuroge Washu cattle and even DNA samples is strictly forbidden by the Japan Livestock Industry Association, although some animals were exported to the USA and Australia during the 1970s.The quality grade is based on four different factors, marbling, color, texture, and the quality of the animals fat and is graded on a scale of 1 (Poor) to 5 (excellent).Most restaurants serving real Wagyu beef will be able to tell you the percentage of Wagyu that it is and what breed it is if they can’t give you that information, best to not spend out on it.Wagyu is also not a perfect indicator of quality.Beef served in restaurants as Wagyu can be sold as such with very little Wagyu DNA in it or it may come from one of the non-Kuroge Washu breeds of Japanese cattle.The association has stringent guidelines that must be met for any beef coming out of the Hyogo prefecture to be marketed as Kobe Beef.Get BBQ guides, recipes, gear reviews and great deals sent straight to your inbox.Between 1975 and 1997, Japan did allow the purchase of a small number of Kuroge Washu cattle by the US and Australia.Pretty much any Japanese person will tell you that there is no comparison between authentic Wagyu beef from Japan and that raised in the rest of the world.