The Wagyu from Kagoshima Prefecture is well known for its tenderness as well as its well-balanced marbling and full bodied flavor. Japanese black cattle from Kagoshima Prefecture are the most numerous in Japan. Our Kagoshima wagyu is grass fed sirloin cut.
Wagyu is like wine. Every region in Japan produces its own unique cattle as a result of the differing climate, environmental and breeding techniques.
Our A3 sirloin cut Kagoshima wagyu is the leanest of our wagyu offerings. Similar to that of US beef, A3 is slightly marbled with more of a “steak” chew.