Kagoshima Wagyu is a premium Japanese beef renowned for its intense marbling, rich flavor, and buttery texture. Raised in Kagoshima Prefecture, Japan’s largest producer of Kuroge Wagyu (Japanese Black cattle), it has won top honors at prestigious wagyu competitions, including the Wagyu Olympics. Known for its balanced fat content and melt-in-the-mouth tenderness, Kagoshima Wagyu is prized by chefs and beef enthusiasts worldwide.
Known as Chuck Rib, this item is made from a specific part of Serratus Ventralis, taken between 5th and 6th rib.
