Kagoshima Japanese Wagyu Fillet A5 BMS 12
Wagyu cattle is raised in many regions (prefectures) of Japan. Arguably the most well known region is Kobe, but many other regions such as Kagoshima or Miyasaki produce exceptional Wagyu as well. Every 5 years, Japan hosts a Best Beef Olympics and Kagoshima won the Gold award in the last Olympics in 2017.
Japanese Grade: A5. Yield grade (A to C) is the ratio of meat to the total carcass weight. Meat quality grade (1 to 5). The four criteria are: fat marbling, brightness of the meat; texture and the brightness of the fat.
Beef Marble Score: 12
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