Reviews and recommendations are unbiased and products are independently selected. Postmedia may earn an affiliate commission from purchases made through links on this page.
Miyazaki Wagyu is a specialty beef that comes from Kuroge Washu cows, the largest of the four Wagyu breeds in Japan, raised in the Miyazaki Prefecture.
Fed a rich diet of barley, wheat and corn for a length of time that’s billed as being “eight times longer” than most market cattle, a total of 600 days, the specialty beef from the pure Wagyu cattle is said to be among the most sought-after in the world. The highly marbled meat is so special, and its quality and provenance so tightly controlled, it’s sold with a certificate for each cut from the Miyazaki Wagyu Council.
Vancouver restaurant Black + Blue has secured a delivery of the specialty beef, which has prompted the kickoff of a limited-time dining menu at the downtown steak house located at 1032 Alberni St. The restaurant is being positioned as the only dining establishment in Canada to hold a certificate to serve Miyazaki Wagyu beef at this time.
Available in six, eight and 12-ounce cuts while quantities last, the beef will be priced at $36 per ounce for rib eye, $38 per ounce for striploin, and $45 per ounce for tenderloin. To learn more, visit Glowbalgroup.com/blackblue.