1.5 to 2 times more expensive than Australian wagyu | Laoganbei and Kurogamiya to start selling Japanese wagyu as early as October 7

▲Thinly sliced A5-grade Miyazaki beef sirloin sukiyaki. (Photo / Provided by Ganbei Group, the same below)

Reported by Huang Shiyuan / Taipei

The Ganbei Group officially welcomed its first batch of Japanese wagyu, "Miyazaki beef," on September 30, totaling approximately 205 kilograms. The shipment includes ribeye steaks, sirloin steaks, shoulder, chuck, rump, and hind leg cuts. The next batch is expected to arrive in Taiwan on October 4. In addition to supplying customers, the group’s dining brands will begin selling the product as early as October 7, with the first wave including Laoganbei and Kurogamiya. Only the highest grade A5 Japanese wagyu will be offered, with prices expected to be 1.5 to 2 times higher than those of Australian wagyu.

Laoganbei, under the Ganbei Group, plans to launch freshly sliced A5-grade Miyazaki beef ribeye and sirloin steaks in the first wave, while Kurogamiya will offer sukiyaki and shabu-shabu dishes. Ganbei Group’s executive chef, Hirohiro Hiramoto, said that Laoganbei’s freshly sliced A5 Miyazaki beef ribeye has a lower melting point for its fat, making grilling the best way to enjoy its melt-in-your-mouth texture. Ganbei Group’s head chef, Toshimoto Suzuki, noted that A5 Miyazaki beef sirloin is also well-suited for sukiyaki and shabu-shabu. For shabu-shabu, thin slices of sirloin are used to fully bring out the sweetness and flavor of the wagyu.

Miyazaki beef has won the championship at the “All-Japan Wagyu Olympics” three times, taking the top spot in 2007, 2012, and 2017, achieving an impressive three-peat and earning the prestigious title of “The King of Japanese Wagyu.”


▲Ganbei officially welcomed its first batch of Japanese wagyu, "Miyazaki beef," on September 30, totaling approximately 205 kilograms.