Kagoshima is home to one of the largest livestock industries in Japan, thanks to the temperate climate and the Japanese black-haired cattle (Kuroge Wagyu) breed, the meat that comes from Kagoshima is known for its tenderness as well as its well-balanced marbling.
That's why Kagoshima Wagyu took the top spot in the overall competition and won the award for best beef quality at the 11th National Japanese Beef Ability Expo, commonly known as “Wagyu Olympics”.
Beef chuck is a big primal cut known as square-cut beef chuck, encompassing the upper part of the ribs, the shoulder, and the neck.
カタ - kata is the Shoulder Clod, the cut of meat from the upper part of the foreleg. It is a well-muscled cut with lots of tendons and muscle tissue.