Скачать или смотреть Not All Wagyu Is Ultra Marbled - Kirishima Wagyu Ribeye Explained 🥩🔥

A common misconception about Wagyu in Japan is that every steak is intensely marbled. While Japan does have the highest marbling scale in the world—reaching BMS 12—that doesn’t mean every Wagyu steak sits at the top of that spectrum.

This ribeye was an A3 Kirishima Wagyu, sourced from a Mother Wagyu (Keisan Gyu) raised for 49 months and 23 days. Keisan Gyu refers to cows that have given birth, and they are typically raised far longer than the national average of around 25 months. That extended raising period results in deeper flavor, firmer structure, and a more savory profile, rather than pure softness alone.

Kirishima Ranch, based in Miyazaki Prefecture, follows a holistic approach to Wagyu production. While many farms specialize only in breeding or feeding, Kirishima Ranch works to manage the entire cycle, aiming for long-term sustainability. Their program includes both Keisan Gyu (Mother Wagyu) and Mikeisan Gyu (heifers or steers), offering a broader expression of Wagyu character beyond just marbling scores.

This ribeye is a reminder that Wagyu isn’t defined by numbers alone—it’s shaped by time, intention, and how the cattle are raised.

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