From Kagoshima to the World
As a member of the JA Kagoshima Keizairen Group, JA Shokuniku Kagoshima delivers Kagoshima's prized meat products nationwide, under the motto "Nurturing, Protecting, and Delivering Kagoshima Brands." We are consistently involved in all stages of production, processing, and sales for Kagoshima's representative livestock products, including Kagoshima Kurogyu, which won first place at the National Wagyu Competency Exhibition, as well as Kurobuta and Chabudai pork. Our mission is to deliver safe and secure products to our customers, made from cattle and pigs carefully raised by local farmers and Keizairen farms, under thorough quality and hygiene management. We are now expanding the "Kagoshima Brand," which we have spread nationwide, to the world. We want people overseas to directly taste the meat imbued with Kagoshima's nature and the passion of its producers. With this in mind, we are engaged in overseas export business.
Kagoshima Wagyu Beef, Champion of Japan
Kagoshima Kuroge Wagyu is one of Japan's leading brands of Japanese Black cattle. At the 12th National Competitive Exhibition of Wagyu, held in 2022, it won first place in multiple categories, including the Prime Minister's Award and the Minister of Agriculture, Forestry and Fisheries Award, receiving the highest "Japan's best" evaluation.
The National Competitive Exhibition of Wagyu is a grand event for wagyu held once every five years, and it is the highest stage in Japan for competing the results of breeding improvements and the excellence of meat quality. This award is not just a temporary recognition,
but the culmination of many years of continuous lineage improvement and fattening techniques. Kagoshima Prefecture is also a major production area, boasting one of the highest numbers of Kuroge Wagyu cattle produced in Japan.
As a result of pursuing quality as well as quantity, it has grown into a brand that achieves both consistent meat quality and high evaluation. Fine marbling. A soft and delicate texture. A flavor that harmonizes the sweetness of the fat with the umami of the lean meat. These are the characteristics of Kagoshima Kuroge Wagyu.
Reliable Quality Cultivated by Climate and Technology
Kagoshima Prefecture is a livestock-producing prefecture blessed with a vast land stretching approximately 600 km from north to south, and a warm, mild climate. Fertile land overlooking Sakurajima, clear water, and a warm environment. These natural conditions support the healthy growth of cattle.
Kagoshima Kuroge Wagyu are fattened slowly and carefully, without rushing. Feed formulation, feeding timing, maintenance of the barn environment, and health management. Producers carefully attend to each animal, assessing its individual condition. In Kagoshima Prefecture, technical guidance is provided by the Livestock Experiment Station and JA Group, and research on lineage management and meat quality improvement is continuously promoted. The system of producers sharing information and improving their skills is also a major factor supporting stable quality. The result is well-balanced marbling and a refined sweetness of fat that is not cloying. This is a flavor that maximizes the original umami of Wagyu.
Trust in the protection of each animal – Traceability and hygiene management
Kagoshima Kuroge Wagyu cattle are each assigned an individual identification number, and their history from birth to shipment is meticulously managed. This system, based on the Cattle Traceability Act, was established to allow verification of producer information, rearing history, and movement records. Through the individual identification number, it is possible to trace "where the cattle were born and how they were raised." The visibility of production background and the ability to verify the rearing process are not just mere systems; they are mechanisms that make trust tangible. Furthermore, in each stage of processing and shipment, thorough efforts are made to protect quality and safety under a management system based on hygiene standards. The transparency that can be certified for each individual animal and the accumulation of hygiene management at every stage – these two pillars support the safety and security of Kagoshima Kuroge Wagyu.
