Cattle from Kagoshima are fortunate to have access to the natural climate and warmth of a tropical island. Japanese Black, Japanese Brown, Japanese Shorthorn, and Japanese Polled cattle are the four different breeds of Wagyu cattle; Japanese Black cattle make up around 90% of the Wagyu cattle breeds. The most common Japanese Black cattle in Japan are from Kagoshima Prefecture, and they are sold under the trade name “Kagoshima (Black) Beef.” The meat’s main qualities are its tenderness, full-bodied flavor, and evenly distributed fat marbling throughout the muscle fibers.
