Japanese Wagyu from Kagoshima
Japanese Wagyu
Considered the most exclusive beef in the world; a true experience for anyone who has tasted it.
- Origin
- Japan
- Kagoshima Prefecture, Kyūshū
- Breed
- Japanese Black (Kuroge Washu)
- Kagoshima Wagyu farms
- Marbling
- BMS up to 12
- Japan Meat Grading Association - A4 / A5
- Feed
- 840+ days
- Grainfed
Carnimex
Japanese Wagyu is considered the most exclusive beef in the world and a true experience for anyone who has ever tasted it. Our Japanese Black is raised in the warm climate and pristine environment of Kagoshima Prefecture, at the southwestern tip of Kyūshū.
The cattle are raised following centuries-old Japanese traditions and fed for over 840 days, resulting in A4 and A5 quality with a BMS of up to 12, the very top of the Japanese grading scale.
Every shipment is accompanied by a grading certificate from the Japan Meat Grading Association; a copy always accompanies the product. It is delivered chilled to any professional kitchen or specialty counter in Europe within two working days of ordering.
Index
- Kagoshima's pride: the origins of Japanese wagyu
- Japanese marbling score: understanding the art of wagyu beef
- Unveiling wagyu's delicate cuts
- Culinary exploration: diverse cooking techniques
- Product specifications: a comprehensive guide
- How to place your order: a step-by-step guide
Unveiling wagyu's delicate cuts
The Cuts
Japan Meat Grading Association - A4 / A5
Why Japanese Wagyu
Grade & provenance
A4 / A5
- Origin
- Japan
- Kagoshima Prefecture, Kyūshū
- Breed
- Japanese Black (Kuroge Washu)
- Kagoshima Wagyu farms
- Marbling
- BMS up to 12
- Japan Meat Grading Association - A4 / A5
- Feed
- 840+ days
- Grainfed
Buyer proof
A4 / A5
Graded at the very top of the Japan Meat Grading Association scale, with a BMS up to 12.
840+ days
Raised over 840 days in Kagoshima following centuries-old Japanese husbandry traditions.
Certified
A grading certificate from the Japan Meat Grading Association travels with every shipment.
48h to Europe
Chilled and delivered to any professional kitchen or specialty counter in Europe within two working days.
- A4 / A5: Graded at the very top of the Japan Meat Grading Association scale, with a BMS up to 12.
- 840+ days: Raised over 840 days in Kagoshima following centuries-old Japanese husbandry traditions.
- Certified: A grading certificate from the Japan Meat Grading Association travels with every shipment.
- 48h to Europe: Chilled and delivered to any professional kitchen or specialty counter in Europe within two working days.
Gallery
The Real Thing
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Texture, certificate, service
Intense marbling, handled cold, documented by grade, and supplied for professional counters across Europe.
Explore the marbling, preparation and serving qualities that make this range distinctive for professional buyers.
Cuts & Specification
Product specifications
Whole Tenderloin
- Meat quality grade
- F1, A4, A5
- Pieces per case
- 2 whole tenderloins, chain-on, fat-on
- Weight per piece
- 5 kg per piece
- Weight per case
- 10.0 kg per case
- Case dimensions
- 640 × 366 × 209 mm
- Prefecture
- Kagoshima
Ribeye
- Weight
- 4.0-5.5 kg
- Ageing
- Wet-aged 21 days
- Best for
- Searing, teppanyaki
Striploin
- Weight
- 3.5-4.5 kg
- Ageing
- Wet-aged 21 days
- Best for
- Grill, sukiyaki
Tenderloin
- Weight
- 1.8-2.4 kg
- Ageing
- Wet-aged 14 days
- Best for
- Tartare, sous-vide
Chuck roll
- Weight
- 6.0-7.5 kg
- Ageing
- Wet-aged 21 days
- Best for
- Yakiniku, braising
Trade enquiry
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