Japan Miyazaki Wagyu

Japan Miyazaki Wagyu

€99,75
€399,00/kg
Tax included. Shipping calculated at checkout.
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  • 250g Miyazaki Wagyu - Striploin
  • quality level A5 (BMS 8-9)
  • imported directly from Japan
  • Freyberger's Plus Guarantee
  • Watch the video to know what to expect.

Our Miyazaki Wagyu can be kept for at least 5 days after arrival or collection, at a maximum temperature of 6°C.
For optimal storage, we recommend storing between 0 and 4 °C.

Note allergens:
Due to the production process, the final product may contain traces of nuts (pistachios) , egg , milk and wheat (gluten) .

We only use heifers and ox meat. Never young bulls. Our cattle are slaughtered in the butcher's slaughterhouse in Fürth-Burgfahrnbach and come from farmers in the slaughterhouse's catchment area, mostly from the Nuremberg region. We sometimes even have personal contact with our fatteners in order to continually improve the quality of the meat and the way our animals are kept.

With us you get more for your money, we promise! Because Freyberger's Plus guarantee is included with us! Most of our steaks, sausages and chickens are heavier than stated in the product description. And all of this without any additional charges, as you are used to from other shops. So you usually get more goods from us than you actually pay for!

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How big is a portion of Japanese Wagyu

When it comes to a Japanese Wagyu steak, we have to completely forget about our European portion sizes. Due to the high fat content in steaks, even with very high-quality cuts, a starter portion should be 60-70g and a main course 150-180g per portion. If you really want to eat a 400g steak with a BMS of 10/11 by yourself, it's your own fault!

What is Japanese Wagyu?

Wagyu means Japanese (Wa) beef (Gyu). In Japan, this is only the name for beef from Japan. Outside of Japan, however, the name is a clear name for the Japanese Black Cattle breed. In Japan, there are three different black cattle breeds: the Japanese Black (Kuroge Wagyu), the Japanese Shorthorn (Tankaku Wagyu) and the Japanese Brown (Akage Wagyu). The Kuroge Wagyu breed is, in absolute terms of numbers, the dominant breed. Most of the animals are black, but there are also a few red breeds. Original Japanese Wagyu beef has only been approved for worldwide export since 2014. The Japanese Black Cattle has gained its worldwide fame through its immensely high sales prices. It is also surrounded by many rumors and stories. Your Freyberger will enlighten you.

What do Kobe Wagyu and Miyasaki Wagyu from Japan have in common

Before we can get to the difference between Kobe and Miyazaki Wagyu from Japan, we first need to establish what they have in common. Both names are a type of trademark that is managed and maintained by a type of registered cooperative. Both types of meat come from Japan and come from Japanese black cattle ( “Tajima” ). Kobe Wagyu is of course by far the best-known trademark for Japanese Wagyu. The “Kobe Wagyu Cooperative” uses this popularity to severely restrict purchasing options through licensing rights (approx. €3,000 per license once and €600 annually), and the high demand and low supply keep the price stable and very high.

What is the difference between Kobe Wagyu and Miyasaki Wagyu from Japan

The Miyazaki Championsbrand can be seen as the biggest competitor for the Kobe Beef Brand. Less than 0.5% of the total Japanese beef production can be declared as Kobe Wagyu. This is mainly because Kobe, as a large city, has very little space compared to an entire prefecture like Miyazaki or the largest producer of Japanese black beef , “Kagoshima” . So you can say that with Japanese Wagyu it is important to compare certified beef with certified beef. Because if you compare the "brand" with the "nobrand" you are almost comparing apples with oranges. In other words, just because it says Miyazaki Wagyu on the label, it does not mean it is certified Miyasaki.

What does Championsbrand mean?

The Japanese can generally be seen as perfectionists in what they do. This is also the case with the breeding of Tajima. The champion brand is an expression of this perfectionism. This "winning brand" is based on a competition between the various regional suppliers of Japanese Wagyu. In this competition, which takes place every 5 years, only the best and usually certified (brand) companies of a supplier of Japanese Wagyu take part. This can be a small region such as Kobe, a prefecture such as Kagoshima or Miyazaki, or even a company such as "Ito" . The best meat submitted is then chosen as the champion brand by an independent and expert jury.

Which cut of Miyazaki Wagyu from Japan is the best?

The Japanese cuts are completely different from European or American cuts. In summary, you can say: the Japanese debone the entire cow and cut (almost) everything against the grain into wafer-thin slices. That's why it's difficult to say which cut of Wagyu beef from Japan is the best. Only the prime cuts such as ribeye, striploin and tenderloin are the most expensive and sought-after cuts of Wagyu in Japan. Of these prime cuts, we prefer the striploin and ribeye. Because it has more flavor than the fillet, but is still almost as tender.

How do you pronounce Wagyu?

Actually it's quite simple: Waa-gyoo!

What is special about Japanese Wagyu?

Es gibt mehrere Gründe warum japanisches Wagyu so besonders ist.

besondere Marmorierung (vor allem intramuskulär)


glänzend kirschrote Farbe


besonders zarte Textur


einzigartiger Geschmack


außergewöhnlich niedriger Schmelzpunkt des Fettes

Aus diesen Gründen ist das japanische Wagyu ein besonderer Gaumenschmaus. Mit einem hohen Anteil an ungesättigten Fettsäuren leistet es dabei einen wichtigen Beitrag zur gesunden Ernährung.

Die japanischen Rinder wachsen im Vergleich zu den internationalen Zuchtstandards wesentlich langsamer und werden über eine längere Zeitspanne aufgezogen (bis zu 30 Monaten). Die ausgezeichneten Gene der Wagyu Rinder sind der Erfolsschlüssel zu dieser herausragenden Qualität. Diese Reinzucht konnte noch von keinem Wagyuzüchter außerhalb Japans erreicht werden.

Auch die liebevolle und fürsorgliche Aufzucht der Tiere, bei der jedes Tier als ein wichtiges Familienmitglied anerkannt und umsorgt wird ist ein wichtiger Faktor zur Qualitätssicherung.

How to properly prepare Japanese Wagyu?

In contrast to most other marbled types of beef, Wagyu can actually be eaten raw. This is due to the very low melting point of the fat and the associated pleasant mouthfeel. Wagyu is best roasted briefly at very high heat and then enjoyed.

On “FreybergerTV” we have prepared a whole Wagyu playlist for you.

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