Manhattan Steak | A5 Miyazaki Japanese Wagyu

 

 

Learn about how we label beef and Beef Grading Standards

Experience the essence of Japanese Wagyu luxury in a perfectly portioned 7.5 oz  Manhattan cut. This truly may be one of the rarest steaks in the world and one of the best you will ever eat.

Sourced from the Wagyu Olympics-winning Miyazaki Prefecture, this steak boasts a BMS 10–12 marbling score, delivering unparalleled tenderness and a decadent, buttery mouthfeel. The extended 90-day dry-aging process intensifies its umami richness, adding layers of nutty, earthy complexity that elevate it beyond even the finest fresh Wagyu.

The Manhattan cut—a smaller, thicker portion similar to a New York strip—offers the perfect balance of indulgence and precision, ideal for a luxurious solo dining experience or as the star of a curated tasting menu.

• Origin: Miyazaki Prefecture, Japan

• Grade: A5 Miyazaki-Gyu (Wagyu Olympics champion)

• Marbling: BMS 10–12 (highest rating)

• Aging: 90 days dry-aged for concentrated umami & complexity

• Cut: 7.5 oz Manhattan (striploin-style)

Cooking recommendation: Sear lightly and serve medium-rare to preserve its delicate, melt-in-your-mouth texture. A simple finishing salt and a bold red wine or aged sake make the perfect pairing.

This is more than a steak—it’s a rare culinary experience that brings together the world’s finest Wagyu with the art of extended dry-aging.

 

ABOUT A5

A5 Miyazaki beef is measured on five factors: (1) marbling, (2) meat color and brightness, (3) firmness and texture of meat, and (4) color, luster and quality of fat.

In the quality grade, the lowest score from the four items of the yield grade is adopted. In other words, even if grade 5 was given to marbling, color and brightness, and firmness and texture, and only fat assessments was grade 4, the quality grade of this beef is classified as grade 4. Quality grading is severely done.

A5 means this beef excels in every single factor.It has a gorgeous webbing of fat that will make you feel a creamy mouth-feel in each bite. Its literally like tasting a cloud... a cloud of beef.

Like all of our steaks, they come vacuum sealed and have been hand-cut by our expert butchers.

THE MIYAZAKI DIFFERENCE

At Meat N' Bone we made the conscious decision of selling Miyazaki A5 (Miyazakigyu) because it is the best in the world.

All five years, national “Wagyu Olympics” are being held to determine Japan’s, and therefore the world’s, best Wagyu. In September 2017, the Miyazaki-gyu was ranked 1st. for the third time in a consecutive row, this being a first in Japanese history and therefore rightfully enabled to use the title “Best Wagyu in the World”.

You can and will find cheaper A5 beef. In fact, even Kobe beef is cheaper. But we chose to offer the best beef in the world at the most affordable price that we could.

NEVER HAD A5 BEEF BEFORE?

At first glance every cut of A5 beef will be EXTREMELY fatty compared to any other steak you have ever had. That delicate and yet rich fat, which can make up to more than 60% of the steak is what makes it melt in your mouth.

This amount of fat makes the beef have a lower melting point, meaning it will cook faster than your average steak. Cooking A5 is extremely easy, that said... it is recommended to pay close attention so that you do not burn or overcook your steaks.

Best Cooked: Medium-Rare, Medium, Medium-Well

The strip is cut from the short loin, from a muscle that does little work, like the filet.

Source: Miyazaki, Japan