Because Satsuma Gyu beef illustrates everything that makes Wagyu better. Satsuma Gyu beef is considered the most richly marbled in the world, bursting with the creamiest, most licentious, most appetizing streaks of fat a steak can have.
A major factor in the quality of Satsuma Gyu steaks is the uncompromising regulations the region uses for its cattle. Kagoshima is the largest beef producing prefecture in Japan, this region has temperate climate with plentiful grass land for rasing cattle. To be labelled Satsuma Gyu, cattle must meet the following standards upon slaughter:
· Tajima-Gyu (Japanese Black) born within Kagoshima Prefecture.
· Fed on a farm within Kagoshima Prefecture.
· Meat processed within Kagoshima Prefecture.
· Marbling rating (BMS) of 6 or higher on a 12 point scale.
· Meat quality rating of 4 or higher on a 5 point scale.
· An overall weight not exceeding 470 kg.
Because of these strict standards, only average 3,000 head of cattle qualify as authentic Satsuma Gyu cattle each year. Satsuma Gyu is the best Wagyu beef in Japan right now as Kagoshima won the 1st place Wagyu Olympics Competition in Japan.