Yes, RM450 for 150 grams of wagyu beef. But not just any wagyu, but Miyazaki wagyu. Haven't heard of it before? Well, we don't blame you because it has a quiet but god-like reputation for being one of the most premium wagyu beef in the world and we can understand why, after trying it out last Wednesday, at The Olive, Resorts World Genting.
Before we get to how it tastes, you need to know that Miyazaki wagyu is perceived to be even better than the famed Sandai Wagyu. Why is that a big deal? The stature of Japanese beef depends on the terroir – the combination of environment, weather, feed and cattle strain – which leads Japanese beef to be identified by their production region. The most recognisable wagyu internationally are the so-called Sandai Wagyu (Three Great Wagyu) farmed in the Kansai prefecture, specifically from the Kobe, Matsusaka and Ohmi regions. Farmed in the Miyazaki region of Kyushu Island, Japan, Miyazaki wagyu comes from the Kuroge Washu (Japanese Black) cattle breed.
After our sampling and to no surprise at all, we found out that Miyazaki wagyu has a string of awards to its name: 'National Wagyu Award' for two consecutive five-year terms by the Wagyu Registry Association of Japan and Japan's Prime Minister Award in 2007 (beating Kobe and Matsusaka wagyu by winning seven out of nine categories). It repeated the feat in 2012 and 2017 which made it three consecutive wins. These awards then propelled Miyazaki wagyu to been known as Japan's number one beef since.
For one, the secret to Miyazaki wagyu's succulent and rich flavour is in the low-intensity farming methods, where cattle are harvested only 4 at a time on average, after being fed on a diet of wheat/corn for 900 days, which is 8 times longer than the usual range of commercial beef. The after taste and the experience of slicing through a serving of this mouth-watering beef serving, is really friendly and warm. Is it worth the money?
We definitely think so, and it's a must-try if you're a wagyu fan because the meat is so tender and savoury, that it could make you re-define your definition of prime beef. To quote Mr. Norihito Nakanashi, owner of Miyazaki Nishinoharu Farm, "It is considered the gold standard, higher than even Kobe wagyu!"
If you're thinking of trying this exquisite Miyazaki wagyu, you've got to head to The Olive (between 6-1030pm), which is located on the Lobby Level of Genting Grand hotel. As an "Official Miyazaki Outlet", The Olive will be on hand to serve up the delicious beef but pricing will depend on the grade of the meat selected, with the Nakanishi grade being the highest. Well, are you beefed up yet?
Source from: https://thegridasia.com/appetite/have-you-tried-delicious-miyazaki-wagyu-that-costs-rm450-for-every-150g
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