JAPAN KYOTO BEEF 雅［MIYABI］

MIYABI refers to the refined quality and poise of the old capital, Kyoto.
The quality beef of Kyoto known as KYOTO BEEF 雅 is an art that
has achieved its excellence over many years.

What makes it KYOTO BEEF MIYABI?

・Must be Japanese Black: ・Must be bred in Kyoto for the majority its time; ・Must be produced in stock farms that have met prefectural standards; ・Must be processed at facilities that have met meat export regulations; ・Must be top grade cuts of A5, B5, A4 or B4 under the Japan Meat Grading Association standard

The brand name “KYOTO BEEF MIYABI” is applied specifically to exports (and used in regions outside of Japan).
In Kyoto, it can be ordered as “Kyoto Beef,” “Beef of Kyoto,” or “Kameoka Beef” in restaurants which offer it.

Always providing a consistent quality of beef

KYOTO BEEF MIYABI is guaranteed a top grade quality cut of A5, B5, A4 or B4 under
the Japan Meat Grading Association standard.

【 Standard grades and how they are displayed 】

Traceability

KYOTO BEEF MIYABI delivers safety and reliability through the Beef Traceability System.

【 Traceability System 】Reference : Japanese Beef Pamphlet ( Japan Livestock Industry Association )

＜Homepage Address＞ https://www.id.nlbc.go.jp/

Farming Excellence

KYOTO BEEF MIYABI is produced only in farms that have met the prefectural farming standards.

1. Production history records and management
2. Initiative for community and environmental care
3. Initiative to prevent spreading of disease
4. Animal Welfare Initiative
5. Consumer education and profound employee training

【Farm producers 】

Charm of KYOTO BEEF MIYABI

Level of oleic acid contained in beef

Beef from Australia: 43%
Holstein (normal domestic cattle): 45%
Normal wagyu: 48〜50%
Wagyu from Kyoto: 55〜58%

Oleic acid is a fatty acid that predominantly contained in olive oil,
it helps to reduce the cholesterol levels and also prevention of atherosclerosis.