Kurotama Wagyu
The Art of Balance:
Wagyu × Angus
Black Pearl: The name Kurotama is composed of the Japanesewords Kuro (black) and Tama (pearl). Kurotama combines the best of two renowned breeds of cattle: the unique marbling of Japanese Black Wagyu and the rich, full-bodied flavor of Black Angus.
Its exceptional quality is underscored by the highest Japanese classification, A5, as well as a Beef Marbling Score (BMS) of 8 to 12. A special grain-feeding regimen lasting at least 300 days promotes fine intramuscular fat marbling and ensures the meat’s characteristic tenderness, juiciness, and rich flavor.
Volcanic landscapes, fertile soil, and a mild climate characterize the island of Kyushu in southern Japan. These unique natural conditions form the foundation for its world-renowned Wagyu tradition.
This carefully selected crossbreed stands out for its balance of flavor, quality, and cost-effectiveness. The result is a premium beef with a fine texture, intense umami, and an attractive value for money for the modern foodservice industry.
A selection of our Kurotama Cuts
