Kagoshima Prefecture, formerly known as Satsuma, is located at the southernmost tip of Kyushu, Japan, and is famous for its warm climate and magnificent natural scenery. Today, Kagoshima has become Japan’s leading agricultural center, providing Japan with a variety of agricultural products. The famous Kagoshima Kurobuta and Kagoshima Wagyu are the local specialties that the area is proud of, especially Kagoshima, which is the largest Wagyu producer in the country.
Kagoshima Kuroge Wagyu has a long history. It comes from local cattle that have been raised for a long time in the local area. After many rounds of breed improvement, its quality has reached perfection. The breeding process adheres to traditional methods and provides the cattle with a comfortable growth environment, thus producing high-quality and high-yield black-haired Wagyu cattle. The meat quality of Kagoshima Black Wagyu is outstanding: the fat is evenly distributed like snow, the meat is bright red, the luster is delicate, the taste is smooth and tender, it melts in the mouth, the meat is rich and has an endless aftertaste. It is one of the representatives of Japan’s top Wagyu.
