Black Cow
Kagoshima's proud Kuroge Wagyu beef, which is the best in Japan
Kagoshima Kurobeef is a type of Japanese black beef that was awarded the top spot in Japan at the National Wagyu Beef Competition. It is characterized by its fine marbling, melt-in-your-mouth texture, and deep flavor, and can be enjoyed in yakiniku, shabu-shabu, sukiyaki, and more. It is truly the "finest meat" that everyone should try at least once. 
Kagoshima Black Beef is the best in Japan at the "Meat Olympics" - the power of the beef is attracting attention from around the world
When you hear the word "Wagyu," you might think of Kobe beef or Matsusaka beef, but one of the wagyu brands currently garnering the most attention in Japan is Kagoshima Black Beef, grown here in Kagoshima Prefecture.
Kagoshima Black Beef is a brand of beef that boasts top-class quality among the Japanese Black breed of beef. It is raised in the prefecture's rich natural environment and using breeding techniques that have been cultivated over many years.
Its greatest achievement was the remarkable achievement at the National Wagyu Beef Competition (commonly known as the Wagyu Olympics) held in 2017. There, Kagoshima Black Beef came in first in the nation in both the number of cattle exhibited and quality evaluation, making its name known nationwide as "Japan's best Wagyu" in both name and reality.
The most distinctive features of Kagoshima Black Beef are its beautiful marbling and the quality of its fat. The marbling, which is evenly distributed between the muscle fibers, is beautiful to look at and when cooked, it develops a melt-in-your-mouth texture. The fat is not heavy, and is of high quality, with a distinct umami and sweetness. The moment you put it in your mouth, the flavor spreads softly and the texture melts instantly, making it exceptional.
The secret to its deliciousness lies in the feed, the environment, and the careful management by the producers. Farmers in the prefecture use an original blend of grains for feed, and raise the cattle in a stress-free environment. In addition, growth management by month and health checks are thoroughly carried out, and the cattle are carefully fattened for approximately 30 months or more before being shipped.
If you visit Kagoshima, you'll have plenty of opportunities to enjoy Kagoshima Kuroushi beef at local yakiniku restaurants, high-end Japanese restaurants, and inns. Popular ways to eat it include sukiyaki, shabu-shabu, and simply grilled with salt as yakiniku. No matter which cooking method you choose, you can fully enjoy the meat's natural flavor and the aroma of its fat.
Recently, Kagoshima Kuroushi beef has also been used in casual dishes such as hamburgers, roast beef, and beef bowls, and many variations have appeared as meat and processed products for gifts and home use.
They are available at direct sales outlets within the prefecture, at airport souvenir corners, and online stores, so you can enjoy your travel memories at home.
Kagoshima Black Beef is not just "delicious beef," but the culmination of the pride and hard work of the entire region. As a representative of Japan's Wagyu beef culture, it is sure to attract more and more attention in the future.
One bite and you'll understand the deliciousness of real meat. Be sure to try it out during your trip to Kagoshima.
