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Known as Kyushu Island (Kagoshima or Miyazaki) Wagyu.

Kyushu Black cattle are blessed with the sun and natural surroundings of a warm tropical Kyushu Island. There are four different breeds of Wagyu cattle: Japanese Black, Japanese Brown, Japanese Shorthorn, and Japanese Polled; Japanese Black cattle comprise about 90% of the Wagyu cattle breeds. Japanese Black cattle from Kagoshima / Miyazaki Prefecture are the most numerous in Japan and is marketed under the brand name "Kagoshima (Black) Beef" and "Miyazaki (Black) Beef". Both of the breeds we originally called the "Sakura Wagyu" in the U.K.

The Japan Meat Grading Association currently grades all Wagyu beef in Japan based on the yield grade and meat quality grade for fair trading. 

The yield grade refers to the ratio of meat to total weight of carcass, and is classified into three grades from A to C, with A providing a higher yield. The meat quality grade is classified into five grades from 1 to 5, based on four criteria:

  • Fat marbling

  • The colour and brightness of the meat

  • Its firmness and texture

  • The colour and brightness of the fat

The lowest of the four individual grades becomes the final grade allocated to the meat.

A comprehensive grading system of 15 grades (using a combination of the two elements mentioned above) ensures a clear indication of Wagyu meat quality and yield grade.

Wagyu Produced in Japan and Outside of Japan are Entirely Different.

The "Japan top three Wagyu" title refers to Matsusaka Ushi, Kobe Beef, and Ohmi Beef cattle raised in the Kansai region of Japan. 

All three of these Wagyu types start as Tajima Beef cattle born in Hyogo Prefecture but are taken in as calves by commercial cattle farmers in other regions. They take on Matsusaka Ushi, Kobe Beef, or Ohmi Beef depending on the region of the commercial cattle farm where they are raised. 

Kyushu is the largest producer of Japanese Black, and only the highest quality cattle from this region can be dubbed "Sakura Wagyu".


  1. Raising cattle uniformly and produce high-quality beef 

  2. The marbling is soft and delicate, so the texture is also soft 

  3. It has a tender fat that quickly melts, leading to a silky mouthfeel 

  4. Fine and evenly proportion of fat on meat-producing rich flavour


  1. Raising cattle in mass production but low-quality beef 

  2. It lacks marbling, so the texture is a bit tough 

  3. It does not have enough tender fat making it difficult to chew 

  4. Fat is not evenly spread on the meat giving a bland taste



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