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Kagoshima Prefecture is Japan’s top producer of high‑quality Wagyu beef, raising exceptional Japanese Black cattle (Kuroge Washu). Globally recognized for excellence, Kagoshima earned first place at the 2017 Wagyu Olympics, solidifying its reputation as a powerhouse of premium Japanese beef.

Known as “Kagoshima Kuroushi,” this Wagyu is celebrated for its intense, fine marbling, buttery richness, and consistently high A4 and A5 grades. The region’s warm climate, nutrient‑rich feed, and specialized breeding techniques contribute to its remarkable tenderness and deep umami flavor.

Kagoshima Kuroushi is prized for its delicate texture and perfectly balanced fat content. Its signature marbling contains a high concentration of healthy unsaturated fats, including omega‑3 and omega‑6 fatty acids, which lower the melting point of the fat. This creates the iconic melt‑in‑your‑mouth experience that Wagyu enthusiasts seek.

As one of Kagoshima’s most iconic foods, Kagoshima Kuroushi is featured in restaurants, izakaya, luxury hotels, and traditional ryokan inns throughout the prefecture. The beef is prepared in a variety of classic Japanese cooking styles, including: Teppanyaki, Yakiniku, Sukiyaki and Shabu‑shabu. This versatility makes Kagoshima Wagyu a standout choice for both chefs and diners seeking authentic Japanese cuisine.

Grade: A5.
Marbeling Score: 8-12.
Breed: Japanese Black "Kuroge".
Weight 1/2" Thick: 12 - 16 oz Each avg.
Weight 1" Thick: 20 - 24 oz Each avg.
Cattle Origin: Kagoshima Prefecture, Japan.
Packaging: Individually wrapped & vacuum sealed.
Condition: Product is frozen before shipping to lock in flavor and will arrive frozen or partially thawed.

Preparation Instructions

Method 1: Cast-Iron Sear (Traditional A5 Wagyu Technique)

Bring Steak to Room Temperature
Remove the A5 ribeye from the refrigerator and let it sit for 20–30 minutes. Cut into smaller portions (3–4 oz / 85–113 g) for best results and controlled richness.
Season Lightly
Pat dry and season with a pinch of salt. A5 Wagyu has very high fat content, so minimal seasoning is recommended.
Heat the Pan
Preheat a cast‑iron skillet over medium heat until hot. No added oil is needed — A5 Wagyu will render its own fat.
Sear the Steak
Sear each side for 45–90 seconds until a golden crust develops.
Internal Temperature Guide:
- Rare: 120–125°F (49–52°C)
- Medium-Rare: 130–135°F (54–57°C)
Because of its richness, A5 Wagyu is best enjoyed rare to medium-rare.
Rest Briefly
Rest for 2–3 minutes. This keeps the meat tender and evenly warm.
Slice & Serve
Slice into thin strips and serve immediately. A5 Wagyu is meant to be enjoyed in small portions.

Method 2: Quick Grill (Japanese Yakiniku Style)

Preheat the Grill
Heat grill or flat-top to medium-high, around 450–500°F (232–260°C).
Portion & Season
Cut ribeye into thin slices (¼–½ inch / 6–12 mm) for best texture.
Season lightly with salt only.
Grill Rapidly
Place slices on the grill and cook for 20–40 seconds per side. The fat will melt quickly — avoid overcooking.
Check Doneness
Aim for:
- Rare: 120–125°F (49–52°C)
- Medium-Rare: 130–135°F (54–57°C)
Higher doneness is not recommended for A5 due to its fat content.
Serve Hot
Enjoy immediately while the fat is warm and buttery.

Serving Suggestions:

Serve A5 Wagyu in small portions alongside light accompaniments such as steamed rice, pickled vegetables, sautéed mushrooms, or a simple ponzu dipping sauce. Avoid heavy sides — the richness of A5 shines best with clean, simple flavors.