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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: 10 - 14 oz Each avg.
Weight 1" Thick: 20 - 24 oz Each avg.
Cattle Origin: Shodoshima Island, 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 (Best for A5 Strip Steak)

Bring to Room Temperature
Remove the A5 strip steak from the refrigerator and let it sit for 20–30 minutes. A5 cooks extremely fast, so this step ensures even searing.
Portion for Best Experience
Cut the strip steak into smaller portions (3–4 oz / 85–113 g). A5 is very rich and traditionally served in small pieces.
Season Lightly
Pat dry and season with a small amount of salt. Avoid heavy seasoning — the intense marbling provides flavor.
Heat the Cast-Iron Skillet
Preheat skillet over medium heat until hot. Do not add oil — the Wagyu fat will render immediately.
Sear the Steak
Sear each side for 45–90 seconds until a golden crust forms.
Internal Temperature Guide:
- Rare: 120–125°F (49–52°C)
- Medium-Rare: 130–135°F (54–57°C)
A5 should always be enjoyed rare to medium-rare to preserve buttery texture.
Rest Briefly
Rest for 2–3 minutes. A short rest keeps the interior warm and tender.
Slice & Serve
Slice thinly and serve immediately for the best melt‑in‑your‑mouth texture.

Method 2: Quick Grill (Yakiniku-Style A5 Strip Steak)

Preheat the Grill
Set grill or flat‑top to 450–500°F (232–260°C).
Slice for Yakiniku Style
Cut into thin strips (¼–½ inch / 6–12 mm). This traditional Japanese preparation balances the richness.
Season Lightly
Use only salt — A5 flavors are delicate and pure.
Grill Quickly
Place slices on the grill and cook for 20–40 seconds per side. A5 fat melts fast — overcooking will reduce tenderness.
Check Internal Temp
Aim for:
- Rare: 120–125°F (49–52°C)
- Medium-Rare: 130–135°F (54–57°C)
Do not exceed medium-rare.
Serve Immediately
Enjoy hot, while the fat is warm and buttery.

Serving Suggestions:

Serve Kagoshima A5 Wagyu with light, neutral sides such as steamed rice, pickled vegetables, sautéed mushrooms, or a simple ponzu dipping sauce. A5 pairs best with clean, bright flavors that balance its richness — avoid heavy or buttery sides.