miyazaki japan wagyu striploin miyazaki wagyu - natürlich von Freyberger
allergens

Note allergens:Due to the production process, traces of nuts may be present in the final product(pistachios),egg,Milkand wheat(Gluten)be included.

Origin

We only use heifers and ox meat. Never young bulls. Our cattle are slaughtered in the butcher's slaughterhouse in Fürth-Burgfahrnbach and come from farmers in the slaughterhouse's catchment area, mostly from the Nuremberg region. We sometimes even have personal contact with our fatteners in order to continually improve the quality of the meat and the way our animals are kept.

Shelf life & storage

Our Miyazaki Wagyu is still available after arrival at your premises or after collectionat least 5 days shelf life, with a maximum temperature of 6°C.For optimal storage, we recommend storing between 0 and 4 °C.

Preparation Method

    Already over 10,000+ customers are convinced of our quality

    Japan Miyazaki Wagyu

    €99,75
    €399,00 /kg

    Tax included. Shipping calculated at checkout

    • 250g Miyazaki Wagyu - Striploin
    • quality level A5 (BMS 8-9)
    • imported directly from Japan
    • Freyberger's Plus Guarantee
    • Watch the video to know what to expect.
    Pickup available at Freyberger Katzwang Usually ready in 24 hours

    Japan Miyazaki Wagyu

    Freyberger Katzwang

    Pickup available, usually ready in 24 hours

    Katzwanger Hauptstraße 40
    90453 Nürnberg
    Germany

    +49911442709

    Freyberger Stammhaus

    Pickup available, usually ready in 24 hours

    Sperberstraße 99
    90461 Nürnberg
    Germany

    +49911442709
    allergens

    Note allergens:Due to the production process, traces of nuts may be present in the final product(pistachios),egg,Milkand wheat(Gluten)be included.

    Origin

    We only use heifers and ox meat. Never young bulls. Our cattle are slaughtered in the butcher's slaughterhouse in Fürth-Burgfahrnbach and come from farmers in the slaughterhouse's catchment area, mostly from the Nuremberg region. We sometimes even have personal contact with our fatteners in order to continually improve the quality of the meat and the way our animals are kept.

    Shelf life & storage

    Our Miyazaki Wagyu is still available after arrival at your premises or after collectionat least 5 days shelf life, with a maximum temperature of 6°C.For optimal storage, we recommend storing between 0 and 4 °C.

    All products come with the Freyberger Plus Guarantee . Most of our steaks, sausages, and chickens are heavier than stated in the product description. And all this without additional charge.

    How to get your order to your home

    1. Fresh chilled products
    1. Fresh chilled products
    2. Packed with cooling pads
    2. Packed with cooling pads
    3. Express delivery 8am-12pm
    3. Express delivery 8am-12pm

    Preparation Method

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      Video Thumbnail

      How big is a portion of Japanese Wagyu

      When it comes to a Japanese Wagyu steak, we have to completely forget about our European portion sizes. Due to the high fat content in steaks, even with very high-quality cuts, an appetizer portion should be 60-70g and a main course portion 150-180g. If you really want to eat a 400g steak with a BMS of 10/11 by yourself, it's your own fault!

      What is Japanese Wagyu?

      Wagyu translates as Japanese (Wa) beef (Gyu). In Japan, it is simply the name for beef originating from Japan. Outside of Japan, however, the name clearly refers to the Japanese Black Cattle breed. In Japan, there are three different Black Cattle breeds:JapaneseBlack (Kuroge Wagyu), thatJapaneseShorthorn (Tankaku Wagyu) and theJapaneseBrown (Akage Wagyu). The Kuroge Wagyu breed is, in absolute terms, the dominant breed. Most of the animals are black, but there are also a few red breeds. Original Japanese Wagyu beef has only been approved for worldwide export since 2014. The Japanese Black Cattle has gained worldwide fame through its incredibly high sales prices. It is also surrounded by many rumors and stories. Your Freyberger will enlighten you.

      What do Kobe Wagyu and Miyasaki Wagyu from Japan have in common

      Before we can get to the difference between Kobe and Miyazaki Wagyu from Japan, we first need to establish what similarities there are. Both designations are a type of trademark, managed and maintained by a kind of registered cooperative. Both types of meat originate from Japan and come from Japanese Black Cattle (“Tajima”Kobe Wagyu is, of course, by far the best-known brand for Japanese Wagyu. The "Kobe Wagyu Cooperative" uses this reputation to severely restrict purchasing options through licensing rights (approximately €3,000 per license, a one-time fee of €600 per license, and €600 per year). Furthermore, the high demand and limited supply keep the price stable and very high.

      What is the difference between Kobe Wagyu and Miyasaki Wagyu from Japan

      The Miyazaki Champions Brand can therefore be considered the biggest competitor to the Kobe Beef Brand. Less than 0.5% of total Japanese beef production can be declared as Kobe Wagyu. This is primarily due to the fact that Kobe, as a large city, has very little space. Compared to an entire prefecture like Miyazaki or the largest producer of Japanese black beef,“Kagoshima”. Thus, it's important to compare certified beef with certified beef when it comes to Japanese Wagyu. Comparing "brand" with "no-brand" is almost like comparing apples with oranges. For example, just because it says Miyazaki Wagyu on the label doesn't mean it's certified Miyazaki.

      Which cut of Miyazaki Wagyu from Japan is the best?

      The Japanese cuts are completely different from European or American cuts. In summary, you can say: the Japanese debone the entire cow and cut (almost) everything against the grain into wafer-thin slices. That's why it's difficult to say which cut of Wagyu beef from Japan is the best. Only the prime cuts such as ribeye, striploin and tenderloin are the most expensive and sought-after cuts of Wagyu in Japan. Of these prime cuts, we prefer the striploin and ribeye. Because it has more flavor than the fillet, but is still almost as tender.

      How do you pronounce Wagyu?

      Actually it's quite simple: Waa-gyoo!

      What is special about Japanese Wagyu?

      There are several reasons why Japanese Wagyu is so special.

      special marbling (especially intramuscularly)

      shiny cherry red color

      particularly delicate texture

      unique taste

      exceptionally low melting point of the fat

      For these reasons, Japanese Wagyu is a special culinary delight. With its high content of unsaturated fatty acids, it makes an important contribution to a healthy diet.

      Compared to international breeding standards, Japanese cattle grow significantly slower and are raised over a longer period (up to 30 months). The excellent genetics of Wagyu cattle are the key to this outstanding quality. This level of pure breeding has never been achieved by any Wagyu breeder outside of Japan.

      The loving and caring upbringing of the animals, in which each animal is recognized and cared for as an important family member, is also an important factor in quality assurance.

      How to properly prepare Japanese Wagyu?

      In contrast to most other marbled types of beef, Wagyu can actually be eaten raw. This is due to the very low melting point of the fat and the associated pleasant mouthfeel. Wagyu is best roasted briefly at very high heat and then enjoyed.

      On “FreybergerTV” we have prepared a whole Wagyu playlist for you.