We at Umai Wagyu make a clear statement: The world’s best quality of Miyazaki-Gyu is only available from us. In other words, we have the best meat in the world.
We are of course aware that this is a bold statement. But we now want to rationally explain why we have so much confidence in our product.
The first question is whether you can categorize a piece of meat as better than a second. The answer is obviously yes. In general, the butcher’s good steak will taste far better than the $1 shoe sole from the discounters in factory farming.
History Of Wagyu Beef Meat
Wagyū means “Japanese beef”. The exact translation is Wa = Japan/Japanese and Gyu = beef. It refers to the domestic cattle breeds of Japan. For centuries Wagyu cattle were bred for work in fields. Since consumption was forbidden by the laws of Buddhism, they were bred on strong muscles and strong physique for the hard work in the rice fields. Only in the middle of the 19th century, with the opening of Japan to the West, Wagyu were also bred for meat production. Japan as an island is very isolated, which is why the pure bloodline has been preserved for decades. Japan as an island is very isolated, which is why the pure bloodline has been preserved for decades. A mutation in the Wagyu had led to a tendency to grain the flesh. This is now further promoted and expanded by genetic investigations of Wagyu cattle embryos to work exclusively with perfect DNA. Thanks to its special feeding system, Japanese Wagyu achieves a high concentration of omega-3 fatty acids in meat. The fat of Wagyu has the property of becoming liquid even below the human body temperature (28°C). In combination with its fine distribution throughout the muscle tissue, it ensures that Wagyu meat literally melts in the mouth when consumed.
Wagyu Quality Grades
The quality of Wagyu meat is assessed by the Japanese Meat Grading Association on the basis of objective criteria. The following quality grades are used for Wagyu cattle:
The criteria are the yield, evaluated in A, B or C. And the BMS, the Beef Marbling Standard, a measure for the marbling of Wagyu meat.
The yield evaluates how much meat is produced per animal.
A – 72% and more
B – 69% and more
C – less than 69
The yield is evaluated in 5 steps, 1-5. Attention is paid to the marbling of the meat, the colour and texture of the muscle tissue and the quality and colour of the fats.
The BMS ranges from 3-12.
2 Below average
3 – 4 Average
5 – 7 Good
8 – 12 Excellent
3 requires at least 21% of IMF (in muscle fat), i.e. fatty tissue found between the muscle fibres.
History of Miyazaki Gyu
Historically, the Miyazaki region was famous for its horse breeding. With the advent of the automobile, the farmers turned to Wagyu breeding. All about 300 Miyazaki-Gyu farmers are organized in a cooperative.
The farms in Miyazaki are not at all comparable to the industrial mass livestock farms in Europe. Each farmer keeps a maximum of 200 animals to ensure maximum attention and attention to detail. Each animal and its individual needs are taken care of. The wagyu is fed with a mixture of corn and grain. This diet guarantees tender and juicy meat, with fats that liquefy at body temperature.
Miyazaki Wagyu won the “Wagyu Olympics”, Zenkoku Wagyu Noryoku Kyoshinkai, twice in a row. In this competition, which takes place every 5 years, breeders meet with their Wagyu from all over Japan. In different categories they fight for the honour of the best Wagyu in Japan.
They won 7 of 9 categories, won the Prime Minister Award and even surpassed the famous Kobe Wagyu or Matsuzaka Wagyu. Since then Miyazaki Gyu has been called the best beef in Japan.
Each Wagyu cow receives its individual 10-digit tracking number at birth. With this number, among other things, the family tree can be traced on the Internet www.id.nlbc.go.jp/ for up to 3 generations in order to guarantee the quality and origin of the meat.
For these reasons we are really proud to offer Miyazaki Gyu to our customers, because it is truly the best meat in the world.