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Miyako Beef is a premium brand of wagyu carefully raised in the rich natural environment of Miyako Island in Okinawa Prefecture. Known for its rarity and high quality, it is highly regarded both locally and across Japan. Miyako Island, with its warm subtropical climate year-round and abundant natural resources, provides the ideal conditions for healthy cattle growth.
Characteristics of Miyako Beef
The most notable feature of Miyako Beef is its superb meat quality. As a type of Japanese Black Wagyu, it is raised on clean island water and locally grown grasses, resulting in meat that is both tender and flavorful. The beef is beautifully marbled with evenly distributed fat. The fat has a low melting point, offering a melt-in-your-mouth texture. It is not greasy, but instead has a sweet, rich flavor with a clean finish that lingers pleasantly.
In addition, the lean meat of Miyako Beef is rich in amino acids, giving it a deep, umami-packed flavor. It is well-suited for various dishes such as steaks, yakiniku (grilled meat), sukiyaki, and shabu-shabu. Even with simple seasonings like salt or dipping sauces, the natural flavor of the meat shines. Miyako Beef is often graded A4 or A5, based on Japan’s wagyu rating standards.
Feeding and Care
One of the reasons Miyako Beef maintains such high quality is its strict and careful breeding management. Cattle are raised in a stress-free environment, with each animal receiving individual care. In the vast pastures of Miyako Island, the cows are free to roam and graze, minimizing stress. Their feed consists mainly of locally grown grass and carefully selected grains, and their health is closely monitored. These practices result in beef that is both healthy and flavorful.
History and Future of Miyako Beef
The history of Miyako Beef is relatively recent, with branding efforts beginning in the 1990s. Prior to that, beef cattle were raised on the island, but the product was not widely known outside the region. Thanks to the efforts of local producers and the government, the quality has improved, and Miyako Beef has become a recognized local specialty. Today, it is loved by both tourists and residents as a symbol of the island.
Its rarity is also one of its attractions. Because of the limited land area of Miyako Island, the annual production volume is small. It is not always available even at local restaurants and specialty stores, making it a special experience to taste it during a visit to the island.
How to Enjoy Miyako Beef
Miyako Beef is commonly enjoyed as steak or yakiniku, but it’s also exceptional when used in shabu-shabu or sukiyaki. Yakiniku highlights its sweet fat, while shabu-shabu allows the rich umami to melt into the broth. It can also be served as a hamburger steak, offering various ways to enjoy its rich flavor while reflecting the local food culture.
When visiting Miyako Island, be sure to try fresh Miyako Beef at a local restaurant. It’s not just a delicacy, but a luxurious experience shaped by the island’s nature and traditions.