Kagoshima Wagyu comes from the Kuroge Washu breed. Japanese Wagyu graded A4 or A5 achieves the highest marbling of any beef in the world. Marbling or intramuscular fat is responsible for tenderness, juiciness, and umami flavor.

Kagoshima actually produces the highest quantity of beef that comes out of Japan, with almost 20% of Japanese wagyu originating here. Thanks to the temperate climate and the Japanese black cattle breed, the meat that comes from Kagoshima is known for its tenderness as well as its well-balanced marbling.

Wagyu cattle is raised in many regions (prefectures) of Japan. Arguably the most well known region is Kobe, but many other regions such as Kagoshima or Miyasaki produce exceptional Wagyu as well. Every 5 years, Japan hosts a Best Beef Olympics and Kagoshima won the Gold award in the last Olympics in 2017.

Such a great piece of meat, had to be named with an unusual name. Also called Culotte or Top Sirloin Fat On for its signature cut, Picanha is the most popular cut in every Brazilian Steakhouse. An upscale eating experience you must try!!

• Grade: A5
• Marbeling Score: 8-12.
• Breed: Japanese Black.
• Weight: 8-10 LB avg.
• Cattle Origin: Miyazaki, Japan.
• Packaging: Individually wrapped & vacuum sealed.
• Condition: Product is frozen before shipping to lock in flavor and will arrive frozen or partially thawed.