The 3 time award winning Miyazaki A5 wagyu is well known for its fantastic yield and incredible texture. Some of the important qualities include the meat color and brightness, taste, firmness and velvety texture, as well as its fine and evenly distributed fat marbling. We suggest searing on high heat or searing the thin slices of shabu cut with a blow torch.
Wagyu is like wine. Every region in Japan produces its own unique cattle as a result of the differing climate, environmental and breeding techniques.