The catalog
Japanese Wagyu cuts selected for exceptional marbling, tenderness, and depth of flavor.
For the trade
The same direct-import catalog, delivered to your kitchen six days a week with no minimums and no hidden fees. Tell us about your program and a rep will be in touch within one business day.
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Miyachiku · Japan
Miyachiku raises Japanese Black cattle (Kuroge Washu) in Miyazaki Prefecture for more than 30 months, longer than most beef in the world. Miyazaki beef has taken top honors at Japan's national Wagyu competition. Every cut we carry is graded A5, Japan's highest rating, with a marbling score of BMS 8–12. The fat is so fine and evenly laced that it melts at body temperature.
We import Miyachiku direct and ship it frozen to lock in quality. It's the same A5 we supply to restaurant kitchens across the U.S., portioned for home.
A5 is extraordinarily rich, so think tasting portions, not a full steak each: 2–4 oz per person. Slice thin, sear 30–60 seconds a side in a hot dry pan, and finish with flaky salt. Wasabi or a few drops of Selo de Mar garum are all it needs.
Or make it the way Tokyo's sushi counters do: torched Wagyu nigiri.
One 8 oz ribeye makes about 16 pieces, enough for a showstopper first course for four.
A is the top yield grade and 5 the top quality grade in Japan's system, which rates marbling, color, firmness and fat quality. A5 is the highest score a Wagyu can get.
2 to 4 ounces. One 8 oz ribeye serves two to four people as a tasting course.
Yes. It's 100% Japanese Black cattle from Miyazaki Prefecture, imported direct and certified in Japan, not American or Australian crossbred Wagyu.
Hot, fast and in small pieces. Don't marinate it or cook past medium-rare; the fat needs only enough heat to melt.
