(This feature was published in GMA News Online last July 11, 2018)
Literally translating to “Japanese beef,” Wagyu beef is pretty much known the world over. But not all are created equal.
Believed to be one of the best and finest is Miyazaki beef, which comes from the Miyazaki Prefecture in the southern Japanese island of Kyushu. The secret, they say, is the water that the cows drink: it comes from the springs in the prefecture.
Miyazaki beef has been twice voted as the best in the world, topping the other more popular regions of Kobe, Ohmi, and Matsusaka? It has been consistently graded as A5, the highest mark given to wagyu.
The grade is actually based on the marbling quality (dispersion of fat within the meat), color of the meat, color of the fat, firmness and texture, and yield.
And it makes its way to Metro Manila via Miyazaki Gyu.
It’s easy to think this 30-seater restaurant is from Japan. Its minimalist interiors are traditionally Japanese, the ambiance is simple and elegant, and it has a Japanese national as executive chef, who happens to be the youngest challenger to ever participate in the TV show Iron Chef.
Read the rest of the article HERE.