Full blood Japanese Black Wagyu (Kuroge Washu), raised in the Kagoshima Prefecture, is the winner of the 2017 “Wagyu Olympics”. Kagoshima Prefecture is located on Japan’s southern island, Kyushu. Like fine wines, the flavours and legendary intramuscular fat structures of Japanese Wagyu vary noticeably, based on genetics, feeding protocols, and husbandry.

Wagyu Japanese beef is sourced from Nozaki Farm coop, where decades of breeding have produced a herd that delivers 70% A5 grade Wagyu, an unparalleled level of quality and consistency, which has made Kagoshima the largest producing prefecture in Japan.

Japanese Kagoshima Black cattle are blessed with the sun and natural surroundings of a warm tropical island. Japanese Black cattle comprise about 90% of the Wagyu cattle breeds. Japanese Black cattle from Kagoshima Prefecture are the most numerous in Japan and are marketed under the brand name “Kagoshima (Black) Beef”.

What is Japanese Wagyu?

Each and every head of Wagyu cattle are raised to be healthy animals, given time and attention, and raised lovingly by feeding specialist in the vast open spaces of Japan. In addition to a well-managed environment, they are fed with a mixture of hay and highly nutritious, safe compound feeds – a carefully designed diet including rice, hay, wheat, and bran to raise cattle that are both healthy and produce great tasting beef, and cattle sheds kept in immaculate condition so as not to stress the delicate cattle.

Human compassion and attention

Wagyu cattle are bred with human compassion and attention.  Farmers who breed Wagyu cattle raise them with careful attention to detail as if they were their own children, keeping a close eye on everything, including their physical condition. Outstanding production technologies and the pride of the master in pursuit of perfect Wagyu gives way to a superior quality found nowhere else in the world.

Company details

Office in Lithuania