Product Summary (Registration No.58)
Registration No.58 鹿児島黒牛
Registered name (Transcription) : 鹿児島黒牛(Kagoshima Kuroushi)、KAGOSHIMA WAGYUCategory of product
Class 6: Fresh Meat (Beef)Production Area
Kagoshima PrefectureRegistered Group
Kagoshima Prefectural Beef Cattle Promotion CouncilCharacteristics
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.Contact
Intellectual Property Division, Food Industry Affairs Bureau,
Ministry of Agriculture, Forestry and Fisheries
1-2-1 Kasumigaseki, Chiyoda-ku, Tokyo 100-8950, Japan
Tel: +81-3-6744-2062