Product Summary (Registration No.58)

Registration No.58 鹿児島黒牛

Registered name (Transcription) : 鹿児島黒牛（Kagoshima Kuroushi）、KAGOSHIMA WAGYU

Category of product

Class 6: Fresh Meat (Beef)

Production Area

Kagoshima Prefecture

Registered Group

Kagoshima Prefectural Beef Cattle Promotion Council

Characteristics

The combination of fine and soft meat with marbling made of unsaturated fatty acid creates melting texture and umami of KAGOSHIMA WAGYU. Due to the feed management technique and the improvement of sires based on the unified guidelines made by the production area, KAGOSHIMA WAGYU received various awards including the best carcass award at the National Wagyu Competition in 2017.

Link with the Production Area

Kagoshima Prefecture began prefecturized breeding cattle from 1962, and designated KAGOSHIMA WAGYU as “Kagoshima Brand” in 1986. To establish more comprehensive system for raising high quality cattle, the Kagoshima Prefectural Beef Cattle Promotion Council has published guidelines and disseminate the feed management in the area. The Council also holds various trainings for farmers in order to improve the area’s production method and technique.