Kagoshima Wagyu

Experience the unrivaled flavor and craftsmanship of Kagoshima Wagyu

Nestled in the southernmost part of Kyushu, Japan, the Kagoshima region is renowned for its picturesque landscapes, volcanic soils, and a temperate climate that provides the ideal environment for raising world-class Wagyu. Kagoshima Wagyu, hailed as one of Japan’s finest beef varieties, has consistently earned accolades for its superior quality, including top rankings in the prestigious Japanese Wagyu Olympics.

A legacy of excellence

Kagoshima Wagyu is derived from the Kuroge Washu breed, or Japanese Black, a breed celebrated for its rich marbling and exceptional flavor. The farmers in Kagoshima employ time-honored methods that emphasize the health and well-being of their cattle. Raised on a carefully curated diet of corn, barley, and locally sourced grasses, these cattle grow in a stress-free environment, contributing to the unparalleled quality of the beef.

This meticulous care, combined with the region’s fertile volcanic soils and mineral-rich water, results in Kagoshima Wagyu—a product that embodies the essence of Japanese craftsmanship and dedication to perfection. The beef’s luscious marbling, tenderness, and deep umami flavor set it apart as a true masterpiece of Japanese culinary heritage.

What makes Kagoshima Wagyu unique?

• Exceptional Marbling: Kagoshima Wagyu boasts a luxurious marbling that melts into the meat during cooking, creating an unmatched buttery texture and depth of flavor.
• Award-Winning Quality: In 2017, Kagoshima Wagyu claimed first place at the Japanese Wagyu Olympics, a testament to its outstanding quality and flavor.
• A Harmonious Flavor Profile: The beef offers a rich, well-balanced taste with notes of sweetness and umami, making it an unforgettable culinary experience.
• Sustainable Practices: Farmers in Kagoshima prioritize sustainable and humane rearing practices, ensuring the cattle are raised in harmony with nature.