-Kagoshima Wagyu are blessed with the sun and natural surroundings of a warm tropical island. The principal characteristics of the meat are its tenderness and full-bodied flavour, together with well-balanced fat marbling throughout the muscle fibres.

-Striploin steak is one of the most flavoursome steaks and its almost as tender as fillet, with a distinctive fat coverage running along the outside allowing the steak to remain juicy during cooking.

-Yakiniku cut, 0.5-0.7cm thickness

-Frozen