Japan is full of wondrous beef, made from cows obsessively bred by farmers that probably don’t live as luxuriously as their cattle do. But there’s premium, melt-in-your-mouth wagyu, and then there’s Satsuma Gyu 4% Miracle Beef.
Satsuma Gyu comes from Kagoshima, the prefecture that won the gold at the last Wagyu Olympics in 2017. So rare and precious is the Satsuma Gyu subgroup that only 12 producers are allowed to breed them, each one holding the status of “meijin”, a title that can only be earned by winning a wagyu competition. And within this tiny sampling of about 4,000 cows deemed good enough to be Satsuma Gyu, only four per cent of these have a fat content exceeding 80 per cent, pushing them into the mythical category of beef with a top marbling score of 10.