About Kagoshima

Our prefecture is a “Stock-raising Kingdom” which boasts high quality Kagoshima Brand beef, pork, and chicken.
The more you learn about these meats, the more delicious they become.
Whenever you eat Kagoshima Brand meats, your friends will surely be impressed by your extensive knowledge!

Kagoshima is known as a “Stock-raising Kingdom”. The number of heads of cattle, pigs, and chickens(Broiler) are number one in Japan(2012). Looking only at the production volume you can understand why Kagoshima is called a “Stock-raising Kingdom”, in addition to that our meats are also highly praised by buyers and consumers. We are continuously promoting the Kagoshima Brand in order to provide a stable supply of the finest meats to market.

Research and improvement centered in Kagoshima Prefecture have produced the brand meats “Kagoshima Wagyu”, “Kagoshima Kurobuta”, and “Satsuma Chicken”. In 2011 “Black Satsuma Chicken” also made its debut on dinner table.
Our cattle, pigs, and chickens are each raised in Kagoshima’s warm climate using the most suitable and careful feeding.

Chuck roll

Slightly high number of tendons but with a moderate fat content. Great for shabu shabu and sukiyaki.

Shoulder clod

Firm, low-fat red meat. Great base for stew or soup.

Ribloin

Distinctive fine texture. Good for roast beef and steak. The marbling is great for sukiyaki.

Short plate

Divided into the brisket and flank. Layers of red meat and fat. Good for stew, etc.

Knuckle

Low in fat; suitable for roast beef, grilling, and stew.

Sirloin

Finely textured, soft meat of the highest quality.

Fillet

Finely textured and soft; low in fat. You may want to use it for beef cutlet or frying.

Top round

A firm cut of meat with low fat and somewhat coarse fiber. Cut into thin pieces and pan fry

Round

This is a firm cut with low fat content and a somewhat coarse texture. Thinly slice and fry.

Boston butt

Finely textured and a bit firm, with moderate fat content. Dicing and stewing this cut will bring out the flavor.

Rib

Texture is somewhat coarse and firm. Great for curry or grilling because of the rich taste

Flank

Layered red meat and fat. This cut is called spare rib when served with the bone and is also good for stew.

Fillet

Low in fat and great for tonkatsu (fried pork cutlet)

Centerloin

This cut’s special feature is the fine texture and optimal fat content. Great for tonkatsu.

Pork round

This cut is similar to a top round cut of beef. The coarse texture is well suited for stew.

Knuckle

Low fat and fine texture. The highest in Vitamin B after the fillet cut. Great for sauté or grilling.

Kagoshima Kurobuta, loved by Saigo Takamori!

Kurobuta pork became a little known during the late Edo Era and Meiji Era. It is said that Saigo Takamori loved to eat this pork and even Tokugawa Nariaki, the feudal lord of Mito Domain, praised it saying, “Truly a delicacy, the savory and rich flavor gives energy.”

Kagoshima Wagyu,highly regarded among professionals!

The Kagoshima Wagyu brand may not be well known to consumers, but among professional distributors it already has a high reputation. We are confident in our ability to supply that great taste acknowledged by the pros.

“White spotted” Kagoshima Kurobuta?!

A special name for Kagoshima Kurobuta is “white spots”. You may think it strange since “kurobuta” literally means “black pig”. In fact each black “kurobuta” pig has exactly six white patches: on its tail and nose and around each hoof. That’s why these pigs are sometimes called “six spots” or “white spots”.