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.
A small piece of rib meat taken from the upper part of Tomobara, they are carefully trimed off from surrounding fat.
