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 beef cube comes from the plate or known as the short plate, which is a forequarter cut from the belly of the cow, just below the rib cut.
It is rich in flavor, with a proportionate distribution of lean meat and fat.
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.