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.
Cutaneous trunci, known as Matambre; Elephant Ear or Fly Shaker, a piece of muscle between skin and rib. Wagyu Matambre is commonly used in burger patty, it offers strong flavour and firm texture.
