Japanese Black Beef produced and fattened in Miyazaki Prefecture is rated at Grade 4 and 5 in the meat quality grading standards set by the Japan Meat Grading Association and has a bull designated for livestock improvement as its parent. Furthermore, Miyazaki Wagyu has been registered as a local collective trademark.
Medium rare doneness is recommended for thinly sliced cuts such as yakiniku, shabu shabu and tataki.
Doneness guide:
Rare 50 celsius
Med rare 56 celsius
Med 60 celsius
Med Well 64 celsius
Well done 68 celsius
