The exquisite taste of Kagoshima wagyu is highly regarded by even the most seasoned gourmands.
This achievement has earned the brand ultra-premium status in recent years.
Kagoshima produces Japan’s finest wagyu
So tender it seems to instantly melt in the mouth, with the mellow, rich, mouthwatering flavor that comes from beautifully fine marbling–Kagoshima wagyu has enchanted even the world’s top meat connoisseurs.
The heavenly flavors of Kagoshima wagyu come from our abundant natural environment as well as the generous, tender-loving care that our producers shower upon their cattle. Delicious as steak, Korean barbeque, or sukiyaki, Kagoshima wagyu never fails to generate happy smiles with the very first bite.
This is beef from Japanese Black cattle showered with tender-loving care amidst the majestic natural beauty of Kagoshima.
Kagoshima produces Japan’s finest wagyu.
Kagoshima is one of Japan’s premier stockbreeding prefectures and its number-one wagyu producer.
Production of Japanese Black, known for its outstanding quality, is particularly notable here, with Kagoshima’s 340,000 cattle making up some 20% of the national total–more than any other prefecture.
Japan’s meat-eating culture started during the last days of the Edo period and continued through the Meiji Restoration.
At the time, Kagoshima cattle farmers raised Hashima, Kaseda, Tanegashima, and other high-quality conventional breeds.
These early pioneers pushed ahead with innovation after innovation, eventually giving rise to modern-day Kagoshima wagyu.
Kagoshima was one of the first to set up a Livestock Research Center, accumulating research on everything from production to fattening. Researchers focused particularly on breeding, dedicating many long years to making ongoing improvements.
These tireless efforts eventually resulted in Kagoshima’s emergence as Japan’s number one wagyu production center.
Meticulous feed management
Kagoshima wagyu cattle are raised with the utmost care in everything from breeding to fattening.
Thorough feed management is particularly critical, and cattle are given only food deemed safe under Japan’s Feed Safety Law and the Customs Tariff Act. Cattle farms also pass extremely rigorous BSE inspections.
The safety of Kagoshima wagyu is one of its most important features.