The Story

This ribeye begins in Miyakonojo — a city in the southern reaches of Miyazaki Prefecture, and one of Japan's most significant centres of Wagyu production. It is a place where cattle farming is not a side industry. It is the industry.

It was here that farmer Umemura Ikuo raised this Japanese Black from birth. Miyakonojo sits in a wide agricultural basin, with a climate that suits slow, careful cattle raising. The animal was born in August 2023 and spent its early life on Umemura's farm before passing through the JA Miyazaki Miyakonojo Livestock Market — one of the region's most established auction houses for quality Wagyu.

From there, the animal moved south to Minamikyushu City in Kagoshima Prefecture, where farmer Maehara Tetsya took over for the finishing period. Two prefectures. Two farmers. A single, unbroken line of care.

The result is an A5-graded ribeye — assessed at the highest level across marbling, meat colour, texture, and fat quality. Slaughtered in February 2026 at Sankyo Meat Ariake in Shibushi, Kagoshima.

Why This Was Selected

Miyakonojo Wagyu carries a reputation that goes beyond its prefecture. The region produces volume, but the best animals from the best farmers here stand apart — and this one does.

What stood out was the journey. A breeder with roots in one of Miyazaki's most active livestock towns, a finisher in Kagoshima, and a clean, traceable record from birth to processing. The ribeye cut from this animal carries the depth of fat and intensity of flavour that a Tajima-bloodline animal raised carefully across two of Kyushu's finest farming regions can produce.

A5 from Miyakonojo is not rare. A5 with this provenance is worth noting.

At the Table

The ribeye rewards simple cooking. The fat does the work — there is no need for sauces or elaborate preparation. High heat, a short cook, and a proper rest are all it takes.

Suggested preparation:

Bring to room temperature. Season with salt only. Sear over high heat for a strong crust on each side. Finish to medium-rare. Rest for at least five minutes before slicing. Serve as it is.

Due to the high fat content of A5 Wagyu, portions are naturally smaller than a conventional steak. Slice thinly and share — the richness carries.

Traceability

Product Details

Shipping & Delivery

Fresh Wagyu requires careful handling. We ship three times per week to guarantee quality on arrival.

Shipping is included in the price. Taxes apply for orders to the UK, Switzerland, and Norway according to local regulations.