CATCH and COUNTRY of ORIGIN
Farm Raised; Japan
Overwhelming savory flavor, with a lingering richness. Tender texture like fish. Firm structure.
Grilling, Roasting, Broiling, Pan Searing, Frying, Steaming, Poaching, Crudo.
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!