How we source it
We work directly with farmers in Japan to bring in this beef from Kyoto, one of the most accomplished expressions of Japanese know-how.
Kyoto Miyabi
A work of art: fine colour, marbled texture, flesh that is tender and melting, and a gentle umami without a trace of bitterness.
The meat
The marbling is of rare fineness. The fat, rich in oleic acid, melts at a low temperature and coats the flesh. The flavour is umami, gentle, without any bitterness.
In the shop
Rib steak, sirloin, fillet, chuck: we work every day at new cuts and new recipes around this beef.
Want to taste it?
Come and choose in the shop
What we have changes with the seasons and with the dry-aging. The surest way to know is to drop in, or to call.
All our breeds