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Kagoshima Wagyu

These brisket flats have already been trimmed, so you don't have to worry about discarding pounds of unwanted fat or waste. Just season it with salt and pepper and enjoy. The fat cap is about a quarter-inch thick across the board, although in some areas it may be slightly less. Don't worry, the amazing tenderness and intramuscular fat of Japanese Wagyu will ensure a delicious finished product if you treat it right.

Based on our trials, we recommend smoking this fat side up and wrapping when you hit the stall, which in our tests was about 160F. Wrapping will also ensure more of the subtleties of meat come through too, since you don't really need to hit this beautiful piece of meat with smoke for +12 hours. For the same reason, it's also perfectly fine to cook this in the oven, where it's easier to control the temperature.

You may ask why this is sold as a flat and not a packer cut, but rest assured that this piece of meat can hold its own. Your average brisket flat would typically have a hard time by itself on the smoker, but the level of marbling you get with A5 Japanese Wagyu is a game-changer in this regard.

Kagoshima Farms

Kagoshima's A5 Wagyu, a 'Wagyu Olympics' champion, is renowned for its intense marbling, offering a decadent, melt-in-your-mouth experience. It stands as one of the finest Japanese Wagyu options available.

Award-Winning Wagyu

Since 1966, Japan's beef industry has held a nationwide competition every five years to crown the best beef in the country. Known as "The Wagyu Olympics" (Zenkoku Wagyu Noryku Kyoshin-kai / 全国和牛能力共進会), it features 11 prize categories. One interesting category measures the quality of fats, looking for health-promoting and umami-generating oleic acid. There is also an overall winner based on the average scores across all categories. In 2017 and 2022, Kagoshima beef took the top prize based on overall contest scores (総合得点による「団体賞」は、鹿児島県が1位). You could say that Kagoshima's A5 Wagyu is among the very best Japanese beef you can buy!

Melt-In-Your-Mouth Flavor

A5 Wagyu gets its legendary flavor from intense marbling. Get ready for a sweet, buttery, and decadent delight with every bite.

And there's science to back up the happy dance your taste buds are doing. Research shows that beef from Kuroge-washu contains more omega-3, omega-6, and monounsaturated fatty acids (the good fats) than other beef. The unique composition of A5 Wagyu means it melts at room temperature, so it's no exaggeration to say it "melts in your mouth." This is just another reason why Japanese Wagyu is considered the pinnacle of the beef world.

Myths & Facts: Japanese and American Wagyu

We've been writing extensively about A5 Wagyu to give you some background on the Japanese beef and its well-earned reputation for rich marbling. One thing that’s become increasingly evident in the course of our research and travels to Japan is the fact that there’s a scary amount of myths out there about A5 Wagyu from Japan.

So we thought we’d do some myth-busting.

Japanese Wagyu Prefectures > Kagoshima Farms

We believe in creating a meaningful connection between you and the food you eat. Taste, transparency and convenience shouldn’t be mutually exclusive. This has been our founding belief since we started in 2015, and it continues to be the force that drives us.
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