Kagoshima Wagyu: The Essence of Perfection
Hailing from Japan’s southernmost Kagoshima prefecture, this exceptional Wagyu is produced from the renowned Japanese Black cattle, or Kuroge Washu. The region’s warm climate and natural surroundings create the perfect conditions for these cattle, resulting in beef that’s rich, tender, and beautifully marbled offering a perfect balance of flavour and texture in every bite.
Unveiling the Meaning of Wagyu: Japan’s Finest Beef
Wagyu, a term that embodies the rich tradition of Japanese beef, refers to a breed of cattle raised exclusively in Japan. The word itself breaks down into ‘Wa’, meaning Japanese, and ‘gyu’, meaning cow. But not all cows are Wagyu. Only four specific breeds are considered true Japanese Wagyu:
Japanese Black (黒毛和種 Kuroge Washu)
Japanese Brown (赤毛和種 Akage Washu)
Japanese Shorthorn (日本短角和種 Nihon Tankaku Washu)
Japanese Polled (無角和種 Mukaku Washu)
These unique breeds, each with its own characteristics, produce the world-renowned beef that’s beloved for its incredible marbling, tenderness, and flavour.
The Art of Grading Japanese Wagyu Beef
The quality of Wagyu beef is carefully measured using a universal grading system, overseen by the Japan Meat Grading Association. This system evaluates two key factors: Yield Grade and Quality Grade. The Yield Grade, marked by letters A to C, indicates how much premium meat a cow produces—excluding skin and internal organs. The highest possible yield grade is A, meaning the cow provides the most high-quality meat. Next comes the Quality Grade, represented by a number between 1 and 5. This grade evaluates the meat based on four essential criteria: marbling, meat color and brightness, texture and firmness, and the quality of the fat's color and luster. A5 represents the pinnacle of quality, offering the most exquisite Wagyu—tender, flavorful, and, naturally, the most expensive.
