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.
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