Wagyu

If you are a meat lover, you do know what you want from the ribeye or filet mignon. You want the meat to melt on your tongue, leaving a subtle creamy aftertaste on it and making you feel warm and happy.
This is how you’d describe the wagyu beef steak – the Japanese legend of the gastronomical world. What is so special about the beef that is protected by the government of Japan and may be served at restaurants or sold at stores only by an authorization notice?

Marky’s is certified to offer this meat delicacy provided by the Miyachiku co-op, located in the Miyazaki Prefecture, Japan. This is the second largest producer of the famed beef in the country. Their meat is sometimes called Miyazaki wagyu.

So you are sure of what you’re going to buy, cook, and enjoy.
The word “wagyu” (pronounce it as “wah-gyoo”) consists of two parts – “wa” for “Japanese” and “gyu” for “cow.” The “Japanese cow” is an umbrella term for four native Japanese breeds.
Historically, these cows were appreciated not for their delicious and nutritious meat, which is the valid excuse to buy wagyu beef today. But for their physical endurance. Yet, physical endurance of the wagyu can explain why its meat is so different from any other beef. The cow metabolizes the fat internally. So, it gets integrated into muscle tissue instead of forming the “cap” outside the muscle.
The effect when the fat seeps through the muscle is known as marbling. It takes only 25°C (77°F) for the wagyu fat to melt. That’s why the marbled meat tastes so juicy and even buttery.
Distinguishing tenderness of wagyu beef is achieved by letting the cows live content, low-stress lives. The big open-air farm, where the animals still can roam freely, is a peaceful human-monitored environment, ideal to control what they eat (it’s the high-energy mixture of rice, wheat, and hay) and how they behave. For example, the farmers can regulate the level of the noise around and separate the animals that don’t get along well.

Yes, it’s significantly higher than the price of any other beef you can find for sale in the United States, and in the rest of the world. Why is it so?
Firstly, the appearance, texture, and taste of wagyu beef are naturally unique. So, this meat can hardly be compared with any beef you’ve ever tried.
Secondly, it takes considerable human and material resources to create the best raising conditions for the cows and provide them with high-quality feeding.
Thirdly, Japan highly values its national delicacy and strictly regulates production and export of the meat.
At Marky’s, you can see the unit prices given for typically large chunks, as well as the retail wagyu beef price per pound. But please note that the actual weight of the shipped chunk may differ from the claimed one.

In the description of true wagyu beef, you can always see a specific indicator like “A5.” This is the grade of the meat that represents its quality and value.
The letter stands for the meat yield, where A means the largest yield and C means the smallest one.
The number indicates the level of quality, where 5 is the highest, premium quality.
Japan permits to sell the beef of A5, A4, and A3 grades, but not lower.
Does the grade influence the selling price? You already know that the answer is yes.

All you need to enjoy this delight is a good recipe and, obviously, a good chunk of fresh meat.
So, if you’re looking for a safe, certified purveyor of wagyu beef, Miami can be one of your destinations. Here at Marky’s, you’ll find the freshest ribeye and striploin for a fabulous steak.
Or you can always order wagyu beef online at our store and get it delivered at your door in one business day.
Whether you’re throwing a freestyle BBQ party or need to impress your relatives with the dinner for a special occasion, with a chunk of wagyu beef you’ll run the show.