Miyazaki Wagyu

Miyazaki Prefecture in southern Kyushu has become arguably the most celebrated Wagyu-producing region in Japan, winning the "Wagyu Olympics" (National Competitive Exhibition of Wagyu) three consecutive times — an unprecedented achievement.

What makes Miyazaki special: - Climate: The warm, humid climate of southern Kyushu is excellent for cattle raising, reducing cold-weather stress - Breeding: Miyazaki has invested heavily in genetic improvement, producing sires that consistently throw high-marbling offspring - Scale: Miyazaki is one of Japan's largest Wagyu-producing prefectures, which means more genetic material to select from - Consistency: The average BMS for Miyazaki Wagyu is remarkably high — many producers routinely achieve BMS 10+

Miyazaki Wagyu has a slightly different character from Kobe or Matsusaka — the marbling tends to be more robust and the flavor profile bolder. Some tasters describe it as having a deeper umami quality, while Kobe/Tajima-sourced beef is often characterized as more delicate.

The "Miyazaki Beef" brand (Miyazakigyu) has its own certification system requiring: - Japanese Black cattle born and raised in Miyazaki Prefecture - Quality grade of 4 or 5 - Meat quality meets specific standards set by the Miyazaki Beef Brand Promotion Council

Miyazaki Wagyu is more readily available internationally than Kobe because of larger production volume and more aggressive export programs. For consumers, this makes it an excellent entry point to genuine Japanese Wagyu — typically less expensive than Kobe but often matching or exceeding it in BMS scores.