The Recent Champions
A5 KAGOSHMA FROM KAGOSHIMA PREFECTURE, JAPAN
Japan boasts over 300 Wagyu brands, each distinguished by unique qualities, textures, and flavors. Every five years, brands from across the country compete in the Japanese Wagyu Olympics, with Kagoshima emerging victorious in 2017 and 2022.
Kagoshima Japanese Wagyu is a culinary masterpiece celebrated for its unrivaled marbling and texture. For decades, skilled Japanese farmers have perfected their cultivation methods, ensuring that their cattle develop uniformly marbled fat deposits while avoiding forming rigid, tense meat. Fortunately for the cows, this process often involves a bit of extra pampering and minimal exertion.
Kagoshima, Miyazaki, and Hokkaido stand out as Japan's three largest Wagyu regions, with Kagoshima leading as the largest producer by volume. Kagoshima's commitment to quality shines through in every bite. Whether in traditional Japanese dishes or innovative culinary creations, Kagoshima Japanese Wagyu offers an unforgettable and indulgent dining experience showcasing premium beef's essence.