Wagyu Beyond Ribeye 🇯🇵 Marushin Cut

Wagyu Beyond Ribeye 🇯🇵 Marushin Cut

Miyagi Wagyu Marushin, also known as the Heart of Knuckle.
This was at Yakiniku Carosso in Wakayama.

Marushin is a leaner cut, but one that carries a deep and structured beef flavor. It offers a different perspective compared to more marbled Wagyu cuts.

The character of this Wagyu is shaped long before it reaches the grill.

Miyagi is one of Japan’s major rice producing regions, and cattle are often finished on local rice straw. Combined with a climate of cold winters and mild summers, growth is slower and more controlled, allowing the beef to develop gradually.

Miyagi also has a long history of strict grading and traceability systems, making it one of the clearest examples of how environment, feed, and tradition influence Wagyu.

📍 Yakiniku Carosso
510-41 Nakanoshima, Wakayama, Japan

☎ 050-5262-6766

Reservations are often available on the same day, making it a convenient stop when visiting Wakayama.

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