Wagyu is a world-renowned beef from specially raised Japanese cows characterized by its exceptional marbling, incredible tenderness, and outstanding flavor. There are many types of wagyu based on the breed of cow and the region where it is raised. Kobe and Matsusaka beef are the most well-known brands of wagyu but they are not considered the best beef domestically within Japan. Miyazaki is an award-winning wagyu that has won multiple awards as being the best beef in Japan. Miyazaki wagyu is from 100% Kuroge Washu (Japanese Black) cows that have been rigorously sorted for exceptional marbling, flavor, and appearance in that only the best cuts are allowed to be labeled as Miyazaki-gyu. This is considered by most to be the best quality beef in the world.

Striploin, also known as the New York strip, is cut from the short loin of the cow. It boasts more flavor with a slightly firmer texture and more consistency.

Ribeye steaks are more marbled than the striploin with a softer, juicier bite. It is one of the most tender cuts of steak.

These steaks are individually sealed and rated A5 (the highest grade) with a beef marbling score (BMS) of 11-12.