Japan Kagoshima A4 Wagyu Striploin


Japanese wagyu is expensive because the quality control is particularly strict. Kagoshima wagyu is the king of Japanese wagyu. The distribution of meat and fat is perfectly balanced, and the meat is bright red-colored. The meat has regular flecks of intramuscular fat, plump and tenderly melts in your mouth.

Kagoshima Wagyu
Kagoshima is the largest wagyu producing place in Japan. The cattle are specially raised in the vast, lush wilderness. They are fed with carefully selected grass and protein-rich grain to increase the fibre and meat yield. In order to make the meat more tender, the breeders even massage their cattle. As the winner of all Japanese wagyu Olympics, Kagoshima wagyu is recognized as “Japan No. 1”.

A4 Graded
Japanese wagyu is ranked based on 4 different criteria: the texture, the color of the red meat, the quality and color of the fat, and the marbling of the fat. The marbling of A4 wagyu is fine, uniform, and lustrous.


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