The Kumamoto strain originates from the extreme southern island of Kyushu, in the prefecture of Kumamoto, Japan. They are the only free grazing cattle of that country.
Kumamoto Wagyu naturally contain enhanced marbling throughout which results in an intense buttery flavor as well as juiciness and extreme tenderness.
Kumamoto-ken A5 Chuck Flap Yakiniku Sliced
A5 Wagyu Zabuton (Also known as the Denver Steak) is cut from the chuck flap, an incredibly tender flavor journey that is beefy but not overwhelming, with nutty notes on the bite and an unmistakable umami aftertaste.
Tender, marbled Japanese wagyu beef is recognized world-round for its extremely high quality, which must meet stringent industry standards for marble content, smell, color and brightness, texture and firmness of the meat, and quality of the fat.
The beef is graded on two scales, one for the amount of meat yielded (from A-class to C-class), and one for the quality of marbled fat (from 1 to 5). The very best wagyu beef is grade A-4 or A-5.
A5-grade the rarest of all steaks, less than 1% of total Japanese production.
*This is a frozen food item. Image for reference only.