Kagoshima A5 Wagyu Sirloin Steak 鹿儿岛A5和牛西冷

The city of Kagoshima, which is in the far south of Japan, is renowned for its moderate temperature. Kagoshima prefecture produces the most Japanese beef, at a whopping 20%. Japanese Black (Kuroge Washu) cattle generate most Kagoshima meat.

The taste of Kagoshima Wagyu results from the cattle being endowed with enough sun and a beautiful environment. It has well-balanced marbling and is full-bodied before becoming delicate. The flavour of Kagoshima Wagyu beef is enhanced by the cattle’s access to sufficient amounts of natural sunlight and the environment.