The Finest Wagyu Beef in Japan M I Y A Z A K I W A G Y U
01 / 02 Mi yazaki Wagyu: No.1 wagyu in Japan = No.1 in the world! Wagyu is famous around the world, and among wagyu brands, Miyazaki Wagyu is the undisputed champion. Exports to Europe of this truly exceptional beef began in August . Washoku, the traditional cuisine of Japan, has been designated an intangible cultural heritage of humanity by UNESCO. As a fundamental ingredient of washoku, wagyu has caught the world’s attention and become highly popular in North America and many Asian countries and territories, such as Hong Kong and Taiwan. Not all beef is the same. To Europeans, who have traditionally eaten beef with minimal marbling, wagyu is a revelation with its rich aroma, harmonious flavour and succulent texture.
03 / 04 Wagyu raised in Japan is the real wagyu! But the real thing is not as common as one might think Wa = Japan Gyu = Beef Put these two characters together, and they mean “Japanese beef ” — the beef globally renowned for its exceptional quality and flavour. Unfortunately, most beef branded “wagyu” outside Japan has not been raised in Japan at all. Producers have simply applied the name to beef raised in the US, Australia and elsewhere from cattle breeds that were originally from Japan. Wagyu producers in Japan leverage outstanding expertise, including rearing, feeding and fattening methods that are extremely difficult to imitate. That’s why genuine Japanese wagyu can deliver the incredible flavour and texture that so many connoisseurs enjoy.
05 / 06 Miyazaki Wagyu is the finest beef born and raised in Miyazaki Prefecture All Miyazaki Wagyu is beef from Japanese Black breed cattle born and raised in Miyazaki Prefecture that achieves Grade or higher in an exacting quality assessment (Grade is the highest possible grade as set by the Japan Meat Grading Association). Even if the animal was born and raised in Miyazaki Prefecture, any beef that does not achieve this outstanding level of quality cannot bear the Miyazaki Wagyu. Moreover, much of the wagyu bearing famous names like Matsusaka and Omi comes from cattle born in Miyazaki but raised in the region of the brand. This goes to show how outstanding Miyazaki Prefecture is when it comes to producing fine beef.
Miyazaki Wagyu: Champion at the Japanese Wagyu Olympics 4 times running! In , Miyazaki Wagyu was crowned champion at the th National Competitive Exhibition of Wagyu, also known as the Japanese Wagyu Olympics, for the th time running and the th time cumulatively. The “National Competitive Exhibition of Wagyu” is a prestigious competition held once every five years, where excellent Wagyu cattle are gathered from all over Japan to compete for improvement and excellence, also known as the “Olympics of JAPANESEWAGYU.” The criteria for success in the Olympics include the quality and volume of meat, as well as its colour, lustre, firmness, texture and marbling. These qualities are assessed quantitatively, and the beef that earns the highest total is the winner. At the th competition, it won first place in a new judging section that focuses not only on the amount of marbling, but also on the quality of fat, such as the content of MUFA (mainly oleic acid), which affects umami and melting in the mouth. There are other brands of beef that claim to be “Japan’s Best Wagyu,” but the most In the most recent competition, Miyazaki Wagyu is the only beef to have won the award for Japan’s best in the beef cattle category. 07 / 08 Japanese Prime Minister’s Award Winners year Okayama Oi t a Shimane Hi roshima Hi roshima Kagoshima Iwa te Gi fu Miyazaki Miyazaki Oi t a Kagoshima Okayama Kagoshima Shimane Kagoshima Shimane Hyogo Shi zuoka Oi t a Miyazaki Nagasaki Miyazaki Miyazaki Japan Prime Minister’s Award Breeding cattle category Beef cattle category JAPANESE WAGYU 1 No. Prime Minister’s Award 2007.2012.2017.2022
09 / 10 Melt - in - your - mouth texture meets rich flavour with robust umami — all in perfect harmony MUFA DATA Miya zaki Iwate Hiro shima Oita Shima ne Ao mori Average Kago shima Hokkai do prefecture MUFA(%) 55% 60% 61.1% 60.8% 60.8% 60.3% 60.1% 57.6% 57.6% 53.7% 50% 45% 0% 63.4% Always carefully raised and fattened with care by dedicated farmers, Miyazaki Wagyu has generous, evenly distributed marbling that gives the meat a beautiful pink colour overall. The meat also has the perfect degree of softness. These qualities make for meat that is so delicious people are amazed when they try it. One characteristic that distinguishes Miyazaki Wagyu from other Japanese beef is higher levels of MUFAs (monounsaturated fatty acids), which are compounds associated with the fifth taste known as umami. In addition, the meat is rich in glutamic acid and other amino acids. At the th National Competitive Exhibition of Wagyu, held in , in the newly established District (fat quality evaluation group), the MUFA predicted value of the cattle representing our prefecture ( cows) was “Average: . %” (District average: . %), showing overwhelming fat quality that was superior to that of cattle entered from other prefectures. Also distinctive is the low melting point of the fat of Miyazaki Wagyu. The marbling instantly melts in the mouth, fully releasing the rich flavour of the beef. At the same time, Miyazaki Wagyu is easy on the senses and digestion.
11 / 12 Not just delicious — Miyazaki Wagyu offers a high degree of safet y To ensure the highest possible degree of safety, the plants that process Miyazaki Wagyu follow exacting quality standards. The plants are certified in international food safety standard ISO , which enhances their ability to practice HACCP (hazard analysis and critical control points). The plants are periodically audited to minimise risks pertaining to E. coli (including O- ), Salmonella, S. aureus and other bacteria. The plants also test the caesium concentration of all Miyazaki Wagyu cattle. Further, before processing, the plants subject all cattle to a physical examination that includes palpation and auscultation to detect any abnormalities. After processing, the head, organs and dressed carcass are also thoroughly inspected. The brain, spinal cord and a portion of the ileum are treated as SRM (specified risk material) that can harbour BSE prions and are therefore removed and discarded. Moreover, to help prevent the spread of BSE, the use of meat and bone meal in the feed of Miyazaki Wagyu is strictly prohibited. All Miyazaki Wagyu cattle are given individual identification numbers whom and where it was raised. https://miyazakibeef.ja-miyazaki.jp/MGCWEB/mgf4000
13 / 14 An ideal natural environment and great care result in outstanding beef There are three main reasons why Miyazaki WAGYU is so incredibly delicious: . The wonderful natural environment of Miyazaki Prefecture. Located in Southern Japan, Miyazaki is blessed with warm temperatures, rich soil full of volcanic minerals and pure water. The many wide-open spaces of this land are ideal for raising livestock. . Miyazaki’s proprietary bull production. For nearly years, Miyazaki Prefecture has been breeding and improving its bulls, resulting in some of the finest specimens in Japan. . The second is the great care taken by the producers and everyone involved, including governmental and nongovernmental organizations. In Miyazaki, there is a concerted, organised effort to produce the world’s finest beef.
©Sakura Production USA 15 / 16 Sumo is the national sport of Japan, and the winners of the six official tournaments held every year are presented with Miyazaki Wagyu. In fact, the champions each receive an entire cow’s worth of this prized beef ! That’s about kg — or enough to feed people. The champion of Sumo is awarded the champion of Japanese beef — Miyazaki Wagyu!
17 / 18 Miyazaki is a major agricultural production region in Japan — famous for its beef as well as fruits and vegetables Located in Southern Japan, Miyazaki Prefecture is blessed with a warm, nourishing climate; long, sunny days; fertile, wide-open land; and pure, natural water. In short, it is the ideal place for raising livestock and growing crops of all kinds. In addition to beef, Miyazaki produces high-quality pork and chicken as well, serving as a main supplier to the rest of Japan. In addition, Miyazaki is famous for its fruits and vegetables, including mangoes, melons, grapes, kumquats, strawberries, pumpkins, shiitake mushrooms, sweet potatoes, peppers, onions, spinach, tomatoes, carrots, lettuce and more. Miyazaki is also the No.1 producer in Japan of shochu, a traditional and very popular Japanese spirit. When Japanese people hear “Miyazaki,” quite a few of them instantly think “delicious.” It’s a region with real brand power.
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