Different Kinds of Japanese Steaks

Different Kinds of Japanese Steaks

You've probably heard the phrase "Taste the difference!". It's a small luxury to enjoy high-quality beef, but if you want to experience the very best, then you’re going to need to try some authentic Japanese Wagyu. We’re here to tell you exactly what makes it so special and how you can get your hands on some of these amazing steaks!

Kagoshima A5 Japanese Wagyu Ribeye is an absolutely mouthwatering steak. Rich, juicy, and full-flavored with generous marbling throughout. This beef is raised in Kagoshima, Japan and it's a boneless cut that makes it perfect to be grilled or pan-seared.

 

Miyazaki Wagyu is a well-known Japanese beef brand. Japanese black cattle are raised in Miyazaki Prefecture and are known for their snowflake-like marbling. It has won the “Wagyu Olympics” 3 times, and this shows how special it is.

 

In order for Matsusaka beef to be considered Matsusaka beef, it has to meet a strict standard. The cows are specially selected and take 3 years to mature and can only be distributed by a select number of farms in the area. In fact, the concept of what constitutes a true piece of Matsusaka beef is so strict that each cow is given its own 10-digit ID number so it can be tracked and verified!

 

Kobe beef is a brand of wagyu beef, a type of meat that comes from Japan . Wagyu cattle are raised in Hyogo Prefecture at specialized livestock farms. They are fed specially selected rice and corn. The resulting well-marbled meat is known for its refined sweetness and unique aroma.

 

The taste of Olive Wagyu is beyond comparison. It is only found in Japan and in extremely limited quantities. You must try it at least once in your life!

It’s so special we have a blog all about it [here]!

 

Now that you have learned everything that you need to know about Japanese Wagyu, when you search some out for a grand feast with family and friends, get them only at Meat Bros!

 

Happy Grilling!

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