Wagyu simply means "Japanese style beef " in the Japanese language, but it also points to the main four breeds of Japanese cattle, that are prized for their exceptionally well-marbled meat. Miyazaki Prefecture is the 2nd largest producer of Kuroge Wagyu (Japanese Black Cattle), and only the highest quality cattle from this region can be dubbed "Miyazakigyu".
Chuck Rib, called Sankaku Bara in Japanese, is essentially the meat attached to the outside of the ribcage in between the forelegs of the cattle. Known to be the most delectable, rare cut as the yield is only about 20lbs (10kg) per cattle and is highly sought after in Japan as they call it “King” of kalbi. Needless to say, the outstanding marbling provides burst of beefy flavor, tenderness, and pleasantly velvety texture. A premium cut for yakiniku, steak or tataki.