SATSTUMA WAGYU
THE LEGENDARY MEIJIN FARMERS OF KAGOSHIMA
Wagyu Olympics
KAGOSHIMA TAKES THE CROWN
Every five years, Japan's finest cattle farmers gather for the ultimate showdown — the Wagyu Olympics. In 2022, all eyes were on Kagoshima Prefecture, where Kagoshima Wagyu emerged victorious. This triumph wasn’t just about prestige; it was a testament to generations of dedication, passion, and the perfect environment for raising some of the world’s best beef.
Kagoshima
Nestled on Kyushu, Japan's southernmost island, Kagoshima Prefecture benefits from volcanic soil, a warm climate, and rich coastal waters. These natural gifts have made the region a paradise for agriculture and livestock, giving rise to culinary icons like Hakata tonkotsu ramen, Kabosu limes, and, of course, Kagoshima Wagyu.
Meijin Farmers
MASTERS OF WAGYU
But among Kagoshima’s Wagyu farmers, there is an elite group: the Meijin Wagyu Farmers. Only 12 farms carry this revered title, producing beef under the Satsuma Gyu brand. These master farmers have dedicated their lives to perfecting their craft, combining age-old techniques with a relentless pursuit of quality.
Grading
RAISING THE BAR FOR EXCELLENCE
Satsuma Wagyu adheres to some of the strictest grading standards in Japan, on par with legends like Sendai Gyu, Kobe Beef, Saga Gyu, and Miyazakigyu.
Only cattle graded 4 or 5 earn the Satsuma name, ensuring every bite delivers the rich marbling, melt-in-your-mouth texture, and deep umami flavor that Wagyu is famous for.
The Art of Satsuma Wagyu
Perfection in Every Bite
Satsuma isn’t just a name; it’s a legacy. It harks back to the old Satsuma Province, once covering the western part of present-day Kagoshima Prefecture. Today, that legacy lives on in the Meijin farmers, the fertile lands, and every cut of Satsuma Wagyu — a product of history, nature, and the relentless pursuit of perfection.