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”.
The Rib Finger cut is thin strips of beef taken from in-between individual ribs. Both the actual meat and fat are loaded with an incredible amount of rich flavor.
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.