Frozen Meats
Satsuma Wagyu from Kagoshima
The Secret to the Ultimate Quality of Kagoshima’s Top-Tier Wagyu—”Satsuma Wagyu “
Japan’s Kagoshima is renowned for raising premium Japanese Black cattle, with “Satsuma Wagyu” standing out as a masterpiece of top-tier wagyu. From source breeding and processing slaughtering to final presentation to diners, the entire process is strictly overseen one-stop by a professional team. Relying on years of experience and data analysis, it brings meat lovers a supreme texture characterized by sweet, rich, and mellow juices, alongside flawless marbling distribution.
Award-Winning Artisans’ Craftsmanship Nurtures the Extremely Rare “4% Miracle Beef”
Only the selected Meijin (the award-winning farmers in Japan Wagyu competition) are entitled to produce Satsuma Gyu, the A4 grade or above Kagoshima’s beef. Satsuma Gyu is the result of farmers’ painstaking acre, passion and expertise.
Our farms are the largest cattle producer in Kagoshima, raising an average 13,000 cattle per year, and only about 500 of them can reach the A5 grade with BMS 10 or over. “The 4% Miracle Beef” represents the finest quality, pervasive marbling, and extreme scarcity for A5 Wagyu.
The Secret of Unique Flavor: The Refining of Black Vinegar Aged in Ceramic Tortoise Jars
On the path toward top-tier meat quality, Satsuma Beef exhibits astonishing craftsmanship in the refinement of its flavor. The key to why Satsuma Beef possesses a unique personality difficult for other brands to replicate lies in the clever integration of Kagoshima’s proud traditional black vinegar into its feed—a treasure aged through long-term fermentation in ceramic tortoise jars using local ancient methods. This traditional craft, passed down for centuries, bestows the beef with a deep and distinctive charming aroma, driving its oleic acid content to exceed 55% in one fell stroke. Through such meticulous grooming, the beef presents a vivid, mouth-watering red color and delicate marbling with even distribution, offering a rich, mellow entry accompanied by a hint of natural sweetness, delivering a multi-layered top-tier sensory experience.
Precision Tracking via Big Data Enables Continuous Quality Breakthroughs and Upgrades
Each Wagyu in our farm has an independent number, which can be traced to the same batch of Satsuma Gyu. We keep improving our breeding method with years of accumulation of big data, detailed research and comments from customers. It makes the quality of our Satsuma Gyu getting higher and higher.
