Miyazaki-Gyu A5 Kebabs | Middle-Cuts Fashionable Online

When you portion as much Japanese Wagyu as we do, you are left with A LOT of pieces that are just the wrong shape. Why? Cows are not manufactured, so muscles are not even sized. When we cut those beautiful center-cut steaks we are left with… well, not center-cut pieces that we cut into cubes. This happens when we cut Tenderloin (Filet Mignon), Ribeye and New York.

We grab the fat and make beef tallow. The rest? They get turned into these beautiful cubes. They are just as delicious and at a fraction of the price. 

Make skewers and toss them on the grill, or just cook them straight up on a pan or on the grill. I have been know to make some killer A5 tacos and Lomo Salteado.

Why Miyazaki-Gyu?

At Meat N’ Bone we made the conscious decision of selling not only Miyazaki A5  but Miyazaki Gyu because it is the best in the world.  Other Wagyu from the area that do not meet the criteria for Miyazakigyu must be sold as “Miyazaki Kensan Gyu” or “Beef from Miyazaki Prefecture.” 

THE MIYAZAKI-GYU DIFFERENCE

All Miyazakigyu is Wagyu but not all Wagyu is Miyazakigyu. Miyazakigyu is one step above Miyazaki Wagyu and is the cream of the crop of all Wagyu from Miyazaki. It is quite literally the best beef in the world.

Every five years, national “Wagyu Olympics” are being held to determine Japan’s, and therefore the world’s, best Wagyu. Miyazaki-Gyu is the only Wagyu Program to win this award twice in a row (2007 and 2012) and then be a runner up in 2017.

You can and will find cheaper A5 beef. In fact, even Kobe beef is cheaper. But we chose to offer the best beef in the world at the most affordable price that we could.

This product is available in limited quantities. 

ABOUT A5

A5 beef is measured on five factors: (1) marbling, (2) meat color and brightness, (3) firmness and texture of meat, and (4) color, luster and quality of fat.

In the quality grade, the lowest score from the four items of the yield grade is adopted. In other words, even if grade 5 was given to marbling, color and brightness, and firmness and texture, and only fat assessments was grade 4, the quality grade of this beef is classified as grade 4. Quality grading is severely done.

A5 means this beef excels in every single factor.It has a gorgeous webbing of fat that will make you feel a creamy mouth-feel in each bite. Its literally like tasting a cloud… a cloud of beef.

Like all of our steaks, they come vacuum sealed and have been hand-cut by our expert butchers. 

NEVER HAD A5 BEEF BEFORE?

At first glance every cut of A5 beef will be EXTREMELY fatty compared to any other steak you have ever had. That delicate and yet rich fat, which can make up to more than 60% of the steak is what makes it melt in your mouth. 

This amount of fat makes the beef have a lower melting point, meaning it will cook faster than your average steak. Cooking A5 is extremely easy, that said… it is recommended to pay close attention so that you do not burn or overcook your steaks.