Definition of "Kumamoto Kuroge Wagyu"
● The fattening period must be 12 months or longer within Kumamoto Prefecture, with the longest and final fattening location also within Kumamoto Prefecture.
● The cattle must be either a castrated bull or an unbred female.
● The beef must come from Japanese Black cattle with a meat quality grade of 3 or higher.

Quality Features
The beautiful marbling, soft texture, and melt-in-your-mouth flavor are the hallmarks of "Kumamoto Kuroge Wagyu."
Among the various wagyu brands nationwide, "Kumamoto Kuroge Wagyu" is renowned for its consistent high-quality meat, supported by the advanced fattening techniques of the producers. Fed with safe and plentiful feed, and carefully raised by dedicated fattening farmers, the beef achieves a perfect balance of flavor and beautiful marbling before being shipped across the country.