Miyazaki
宮崎県 · Miyazaki · Kyūshū Island · Southern Japan
in Japan, three times
Every five years, the best wagyu in the archipelago compete in the National Japanese Beef Competition — the equivalent of the Olympic Games for the industry. The prefecture that wins the Prime Minister's Award inherits, for five years, the title of best wagyu in Japan.
Miyazaki won it three consecutive times: 2007, 2012, 2017. No other wagyu has achieved such a triple. An unparalleled performance in the history of the competition.
All Miyazaki-gyū is wagyu, but not all wagyu is Miyazaki-gyū. It is the elite of an elite.
nowhere else
Miyazaki-gyū is one of the very few Japanese appellations to benefit from the Protected Geographical Indication (PGI) established by the Japanese government — modeled on European PDOs.
To bear the label, a bovine must meet three cumulative conditions: Japanese Black breed (Kuroge Washu), born in Miyazaki Prefecture, and raised there for its entire life. Inter-prefecture movements, frequent in the wagyu industry, are here prohibited.
Control is ensured by the Miyazaki Beef Cattle Association, which certifies each carcass at grade A4 or A5 before it can bear the stamp.
a lingering umami
Dense, perfectly distributed marbling — the result of selected Black genetics and long rearing in the mild climate of Kyushu. The meat melts at body temperature, releases a silky smooth fat, then gives way to a long and intense umami.
2007 · 2012 · 2017
INDICATION · JAPAN
EXCLUSIVELY
SINCE AUGUST 2019
changed everything
a national pride
Japanese PGI, Black breed exclusively, A4/A5 grades, systematic control by the Miyazaki Beef Cattle Association, total traceability.
at FoodHub
Ribeye · Sirloin · Tenderloin · Tomahawk — Grade A4 · Grade A5. Strictly limited quantities.