Kagoshima - Japanese - Rump Steak. A5 Grain-Fed

Reigning Champion of the Wagyu Olympics

Kagoshima Wagyu holds the prestigious Prime Minister Award for its unmatched quality. This Heart of Rump (Ichibo/D-Rump) cut offers a sophisticated balance: the legendary, buttery marbling of Japanese A5/A4 Wagyu paired with the deep, meaty soul of a classic steak.

Origin and Heritage
Region: Kagoshima Prefecture, Japan

Environment: Raised in temperate, sun-drenched pastures near a UNESCO World Heritage site.

The Cattle: 100% Japanese Black (Kuroge Washu) raised in a stress-free environment.

The Diet: A meticulous regimen of toasted barley, corn, and rice straw produces a full-bodied flavor and perfectly balanced Sashi (marbling).

Key Characteristics
Umami-Rich Flavor: Part of the Akami (leaner) group, offering a more pronounced beefy aroma and deeper umami than ultra-fatty ribeyes.

Signature Texture: A firm-yet-tender bite. The fat melts at a remarkably low temperature, releasing the famous Wagyu aroma.

Health Profile: Exceptionally high in Oleic Acid (Omega-3 and 6), which helps reduce "bad" LDL cholesterol while providing a rich, non-greasy mouthfeel.

Chef’s Cooking Advice
Preparation
Bring the steak to room temperature for 30 minutes. Season simply with high-quality sea salt to allow the natural flavors to shine.

The Sear
Use a very hot cast-iron or stainless steel pan. Do not use oil; simply rub a small piece of trimmed Wagyu fat on the hot surface to grease it.

Timing
For a 1/2 inch thick steak, sear for approximately 90 seconds per side to reach a perfect medium-rare.

Resting
Essential. Let the meat rest for 5–10 minutes to allow the juices to settle and the internal temperature to stabilize.