We recently paid a visit to the farm of Kagoshima Kuro-Ushi (or black cows), one of the top brands in Japan out of all those based on pedigree or location. 
Saga Beef is recognized as one of the best brands in Japan, ranking with Matsuzaka Beef and Kobe Beef. It features fine, marbled meat where fat minutely blends with tender lean meat. The flavorful, rich, sweet taste of the highest graded Japanese beef is only realized with Saga’s mild climate, pure water and clean air. Please taste Saga beef, which is grown with the utmost care in a blessed natural environment.
In Nagasaki Prefecture, consisting of a remote island or peninsula with the west end of Kyushu, a stunning and complex coastline, a general term for Japanese beef produced for the purpose of fattening.
Relatively cool in the summer, relatively warm in winter, in the natural environment blessed, one animal one animal has been brought up in a loving way and great deal of effort.
JA Zen-Noh Nagasaki Livestock Livestock Division section Nagasaki Dejima-machi 1-20 TEL 095-820-2184 FAX 095-823-7840
Hakata Wagyu cattle is produced by the registered
The Japanese Black was primarily used as the “workhorse” prior to the turn of the 20th Century. This breed was improved during the Meiji Era through crossbreeding with foreign breeds, and was certified as indigenous Japanese beef cattle in 1944. It is raised in most Prefectures of Japan, and more than 90% of Wagyu raised and fattened in Japan is of this breed. Fine strips of fat are found even in its lean meat (known as marbling). The flavor of the fat is exquisite, with a buttery, tender texture that dissolves in one’s mouth. Slaughter age is around 28-30month with an average Japanese grade of BMS 5.6
Also known as “Akaushi (Aka =red ushi =cattle),” the Japanese Brown is raised primarily in Kumamoto and Kochi Prefectures. The Kumamoto line is the most common with several hundred thousand in existence. The Kochi line has less than two thousand in existence and is only found in Japan. They can be distinguish by the dark points on its nose and feet. The more dominant Kumamoto line was improved by crossbreeding Simmental with Hanwoo(Korean Red), which was formerly used as a “work horse” during the Meiji Era. It was certified as indigenous Japanese beef cattle in 1944. Among its characteristics is its low fat content, about 12% or less. Because it contains much lean meat, its tastiness and pleasantly firm texture is highly enjoyable. Its fat is also not very heavy but is of fine texture, and has been attracting a great deal of attention by way of its healthiness and mild taste. Slaughter age is around 25 months and this is attributed to the lower level of marbling averaging a Japanese Grade of BMS 3.2.jpeg)
The Japanese Shorthorn is raised mainly in the Tohoku Region. This breed was improved by crossbreeding the Shorthorn with the indigenous Nanbu Cattle. It has been continuously improved thereafter, until its certification as indigenous Japanese beef cattle in 1957. Its meat contains much lean meat and low fat content, and has a mild and savory flavor. It also contains inosinic acid (an compound important in metabolism) and glutamic acid, which are substances that enhance flavor and protein builder. The Japanese grade is BMS 3 or below but it is favored by many for its “different” taste.
The Japanese Polled was produced through crossbreeding of Aberdeen Angus imported from Scotland with the indigenous Japanese Black in 1920. It was further improved thereafter, and was certified as indigenous Japanese beef cattle in 1944. Its characteristics include its high lean meat content and distinctive Wagyu taste. It contains a high percentage of amino acid and has a rich chewy, meaty flavor. The current population of Japanese Polled is the smallest of all four(4) breeds with only several hundred remain in existence today.
Kagoshima, the prefecture, is home to one of the largest livestock industries in Japan and most gourmands are familiar with the Berkshire-style pork that comes from the region. However, Kagoshima actually produces the highest quantity of beef that comes out of Japan, with almost 20% of Japanese wagyu originating here. Thanks to the temperate climate and the Japanese black cattle breed, the meat that comes from Kagoshima is known for its tenderness as well as its well-balanced marbling. Kagoshima beef is the preferred beef at Robuchon a Galera in Macau, where Le Boeuf Kagoshima is a signature dish. Executive chef Francky Semblat grills the sirloin part of the beef to give it a light smoked flavour that complements the grey shallot garnish, while also preserving the integrity of the meat's flavour. 
Kumamoto may lead most people think of oysters, but the Kumamoto red wagyu cattle from the southern island of Kyushu are actually the only free-grazing cattle in all of Japan. The 60-000 head herd are known for an intense buttery flavour, extreme tenderness and enhanced marbling. They also have a higher percentage of monounsaturated fat than any other breed. The Kowloon Shangri-La has recently teamed up with Kumamoto prefecture's government. Chef Peter Ng at Shang Palace uses A5 Kumamoto black wagyu to create some interesting Chinese dishes such as boiled wagyu beef dumplings with pomelo peel and chicken broth. Purists will be amazed at the perfect simplicty of the stir-fried diced wagyu beef with plain sliced Kumamoto tomatoes.
Saga is located on the northwest part of Kyushu island, and beef from Saga is considered one of the big three in Japan, along with Kobe and Matsuzaka. According to executive chef Erik Idos from Nobu, the prefecture uses a special calf-rearing technology, ensuring that the cow suffers no stress at all. Unlike Matsuzaka beef, Saga beef is widely available here. If you want to try Saga beef in all its glory, Nobu at the InterContinental serves the beef in both traditional and modern ways. The traditional Japanese methods include cooking A5 Saga beef on a toban yaki (a ceramic plate) or as tataki; or you could try more innovative dishes such as a beef truffle nigiri sushi or even beef tacos.
Sommelier Terence Wong recommends either the toban yaki with a Spanish or Italian red to match the richness of the dish, or Nobu's own private label Daiginio TK40 sake.
Beefing up: These are all purebred Tajima steers raised in Hyogo Prefecture but only the best of them will make the grade as certified 'Kobe beef,' a delicacy known for its fine texture and delicious taste.
