Japanese Wagyu Prefectures
Award-winning A5 Wagyu, exquisite marbling and flavor, ultimate indulgence.
Jump To: Kagoshima Farms | Miyazaki Wagyu | Hokkaido Wagyu | Kobe Beef | Olive Wagyu
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Kagoshima Farms
Kagoshima Wagyu is an emerging favorite amongst Wagyu connoisseurs, prized for its full-bodied, robust flavor, tenderness and consistent marbling. Raised on Japan's southern subtropical island, Kyushu, Kagoshima Wagyu is the most recent winner of Japan's Wagyu Olympics, celebrated for its unparalleled level of quality and consistency. Kagoshima Wagyu cattle are raised in a warm climate with plenty of sun, producing superior meat quality.
Miyazaki Wagyu
Miyazakigyu was the first Wagyu to win the Prime Minister award at Japan's Wagyu Olympics three consecutive times as well as the top overall prize two times in a row — a testament to Miyazakigyu's recognition at Japan’s national level and beyond. Miyazakigyu is celebrated for its deep flavor, subtle sweetness, beautiful cherry color and intricate marbling. Raised on Kyushu Island, Miyazakigyu enjoy a subtropical climate with long hours of sunshine, fed high-quality spring water, yielding beef that is consistently of the highest quality.
Kobe Wagyu
All Kobe Beef cattle are born and raised in Japan's Hyogo prefecture under the strictest breeding guidelines. Only a handful of certified farmers are even allowed to raise them in this region — of 5,500 qualifying heads of Kobe Beef produced per year, only 10% are marked for export worldwide, guaranteeing that only the most premium beef bears its name. Most of all, Kobe Beef earns its reputation with each delicate, velvety, umami-packed bite.
Hokkaido Wagyu
Hokkaido is the rising star of Japanese Wagyu, known for its "snowy" marbling and highest A5 rating. With a mild climate and pristine environment, Hokkaido cattle produce ultra-high-quality beef with a delicate, buttery finish. Perfect for special occasions, Hokkaido Wagyu offers a melt-in-your-mouth experience that balances sweetness and umami.
Olive Wagyu
Raised on upcycled, toasted olive pulp by a handful of farmers in a tiny, remote area of Japan. With only 2000 cattle in existence, Olive Wagyu is nearly impossible to get ― and when available it sells out quickly. So rare, it’s hard to find even in Japan.
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