Matsusaka Beef Tenderloin/Filet Mignon from Mie region

❑  Grain fed for over 650 days and roasted soybean as special ration, with no animal protein and meat by-product mixed in the feed. No growth hormones or implants. Raised in family farm environment with utmost care. Miyazaki prefecture is the only region in Japan that raises cattle by their breeds and biological types. For more than 1 years, Miyazaki has produced the highest quality beef in Japan, even higher than Kobe. Miyazaki Wagyu is not Kobe. Kobe beef is a Tajima strain of Wagyu

❑  Cattle and produced in the Hyogo Prefecture.

❑  The animals are fed a diet mostly of wheat and corn for an average of 900 days. This is about 8 times longer than most cattle

that is consumed in our market.

❑  In a bid to maintain the high standard of the Miyazaki Wagyu, the Japanese authority have restricted the supplies of the

prestigious beef to authorized distributors.

❑  Miyazaki Wagyu is recognized for its cherry red color, tender texture and great dense meat taste. The snowflake-liked fat is

evenly distributed and produces a non-greasy flavor. It begins to dissolve at the temperature of 25 degrees Celsius, melting right in the mouth.