The National Competitive Exhibition of Wagyu is held once every five years, gathering the best Wagyu cattle from all over Japan. It started in 1966 and has a long history of 56 years, and is also called the "Wagyu Olympics”. Miyazaki wagyu has won the Prime Minister's Award, the highest award, at The National Competitive Exhibition of Wagyu for four consecutive years.
Known for its snowflake-like marbling, melt-in-your-mouth tenderness as well as history-making achievements within the wagyu world, Miyazakigyu has a long tradition of excellence. This special beef was the first to win the Prime Minister's award at the Wagyu Olympics three consecutive times as well as the top overall prize two times in a row — a testament to Miyazakigyu's reverence and recognition at Japan’s national level and beyond. Miyazaki was the first province to export wagyu to the United States, and the beef was soon adored for its unique balance of meat quality and intramuscular fat. This balance allows more to be enjoyed at once, elevating the eating experience so that the rich, flavor-packed bursts of umami can be savored in their full glory.
A Culinary Trifecta
Miyazakigyu’s intricate marbling and exceptional mouthfeel make it a top choice of chefs and meat connoisseurs alike. Its esteemed reputation has earned it extensive recognition in the culinary world, having been chosen twice by world-famous restaurateur Wolfgang Puck as a featured delicacy at the Governor’s Ball — the official and most exclusive Oscars after-party. Each luscious bite offers the ultimate trifecta of taste, tenderness and texture, with a satisfying richness that makes it an unforgettable meal to share. Simply salt, sear and savor this exquisite wagyu to appreciate the one-of-a-kind experience that has brought Miyazakigyu its adoration and fame.
From an Artisan Legacy
Located in Japan’s far southern region on the island of Kyushu, the Miyazaki prefecture is considered the ideal climate for raising Kuroge Washu cattle. Surrounded by mountains, cattle graze on vegetation grown in fertile volcanic soil, which is packed with vitamins and minerals that help herds develop the intricate marbling they are known for. Farmers, many of whom are multigenerational, take great pride in their work — this is their craftsmanship and part of their legacy. It is this tradition that prompted Miyazaki to become one of the first areas in Japan to create a local cooperative promoting excellence in breeding and raising Japanese Wagyu. To this day, this co-op recognizes the artisan qualities and dedication that help make this beef some of the finest in the world.