100% Authentic Wagyu Steak
Approx. 300-700 grams per steak cut
0.75-inch to 1-inch thick cut
Vacuum-sealed per piece
🥩 A5+ Grade Kagoshima Wagyu Steak
BMS (Beef Marbling Score) of between 10-12
12 is the absolute highest/ fattiest grade possible
The tender meat and savory flavor are disctinctive to this brand. A finely textured and tender flesh, the characteristics of the beef are the delicated yet firm umami flavor of the meat and the fat, and the melt-in-your mouth texture of the marbling or webs of fat that have a low melting temperature due to the large amount of unsaturated fatty acids woven through them with good balance.
The breed of cattle that can be designated as "Kagoshima Kuroushi" is Japanese Black (heifers and steers). A further condition for being designated " Kagoshima Kuroushi" is that the cattle must spend the longest part of their feeding period in Kagoshima Prefecture- the largest producer of Wagyu in Japan.
🏆 The brand is the overall champion at Japan's 11th National Competitive Exhibition of Wagyu held in September 2017 (Wagyu Olympics). "Kagoshima Kuroushi" won the Minister of Agriculture, Forestry and Fisheries Prizes in four of the nine categories.