Cattle from the Kagoshima prefecture have the advantage of sufficient sun and natural surroundings that defines the taste of Kagoshima Wagyu. Many will describe it as a full-bodied and buttery with the right amount of marbling.
The Kagoshima A5 Wagyu ribeye are even more rare, with a BMS 12 rating. To receive a Beef Marbling Standard (BMS) rating of 12, the beef must present at least 56.3% Intramuscular Fat (IMF), making it a marbling masterpiece.
Winner of the 2017 "Wagyu Olympics", Kagoshima Prefecture is located on Japan's southern island, Kyushu. Our Wagyu is sourced from Nozaki Farm coop where decades of breeding has produced a herd that delivers 70% A5 grade Wagyu, an unparalleled level of quality and consistency that has made Kagoshima the largest producing prefecture in Japan.
At BMS 12, this magnificently marbled steak is one of the richest experiences of Japanese Wagyu there is and, with its signature coco-nutty retronasal explosion, this steak gives authentic Kobe beef a run for its money.
Learn more about Japanese Wagyu here
Weight: 16 ounces
Cut: Ribeye, ¾-inch thick
Region: Kagoshima Prefecture
Lineage: Japanese Black