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Common Names: Wagyu Beef, Wagyu


Wagyu in Japanese means Japanese cow. Traditionally this cow was used for farming, until eating meat gradually increased in the late 1800’s. Over hundreds of years, these cattle have been raised and bred to the greatest pedigree.

Unique to raising cattle, Wagyu are part of the family and it is the love and caring that goes into breeding that creates the fine,tender taste of Wagyu beef. Giving each cow individual attention is a major factor! After the calves are weaned off of milk, they are all hand fed. Another example of tender care is that some farms provide handmade jackets for their calves when the weather gets colder. 7 to 10 months after birth, each calf is fattened to approximately 700kg before shipment. To help raise the healthiest Wagyu, the cattle are free range and fed only grass, rice straws; never corn products. Grazing ensures the cattle’s health and the greatest health potential to deliver healthy calves.

There are different types of cattle, which are raised in different regions of Japan. Miyazaki Wagyu beef are black cattle raised in Miyazaki Prefecture, a regional division. Miyazaki Wagyu does not compare to other prefectures because they have breed the three major national lineages to raise Wagyu with excellent physique, rich balance, and high meat quality. It is the fine strips of fat, sashi, or “marbling” that really creates the succulent, creamy taste and tender texture of this beef. This beef is so exquisite; it melts in your mouth!

Samuel’s and Son Seafood offer our customers two cuts of Miyazaki Wagyu beef, Ribeye and Striploin. These cuts are well-marbled, thick, and finely textured and are very popular for barbecuing, sukiyaki, shabu-shabu, and steaks. What really makes this product extraordinary and high quality is the Japanese Meat Grading Association’s quality grading system. After slaughter each carcass is strictly evaluated one by one by an association grader. Grading is dived into two main categories, yield grade and meat quality grade. Meat quality grade is a five-step evaluation which reviews marbling, color, shine of the meat, firmness and texture, and fat color and shine. The fifth grade is the highest. Yield grades judge the final meat ratio. Meat can be graded on the three following categories: A for above average, B for average, and C for below average. We want to bring you an absolute, top quality product. Our Miyazaki ribeye and striploin Wagyu are A5 grade, crown quality!