Skip to product information
1 of 1
Fresh icon Ships Fresh
Japanese Japanese

Kagoshima Japanese Wagyu Rump A4 BMS 5

Kagoshima Japanese Wagyu Rump A4 BMS 5

Regular price £450.00
Regular price £560.00 Sale price £450.00
Sale Sold out
Select Weight
From 5.0kg Serves 25 (estimate based on 200g per portion)

Free delivery on orders over £150.

View full details
learn more

about this product

Wagyu from the Kagoshima prefecture is rare and incredibly sought-after. Winner of the prestigious Japanese ‘Wagyu Olympics’ in 2017 and 2022, Kagoshima Wagyu is unparalleled in quality and consistency, with a creamy marbling and butter-soft texture. Produced in the Kyushu island of Japan, the cattle boast a 70% A5 grading, a standard unique to Kagoshima. 

Origin: Japan

Breed: Wagyu Kagoshima

Prefecture: Kagoshima

Grading:  A4- Yield grade (A to C) is the ratio of meat to the total carcass weight. Meat quality grade (1 to 5). The four criteria are: fat marbling, the brightness of the meat; texture, and the brightness of the fat.

Marbling Score: BMS 5

Weight: 4-5.2kg

how it works

Free Delivery Nationwide
Free Delivery Nationwide

Free delivery for orders over £150. Orders under £150 are subject to a £7.99 delivery fee.

Further info on delivery times can be found here.

Protective Chilled Packaging
Protective Chilled Packaging

All orders are shipped in our reinforced chilled packaging to keep the produce safe during transit.

Regular Contact
Regular Contact

We'll be in touch at each stage of delivery, keeping you up to date on your order's whereabouts.

If you have any questions, please see our FAQs page for further help and advice. Or alternatively email us at

For further information on our Halal Produce, please click here.

We supply quality produce to some of London's finest restaurants. For wholesale queries, please contact our team on 020 7248 3569 or email


The Rump is large cut from the hind of the cow, which as a well-worked muscle means that th meat is dense and packed full of rich flavours. This cut favours a low an slow method and is perfect for roasts and stews, where the cut's tenderness can be fully released. The Rump also lends well to being sliced into steaks, though note a that rare to medium finish is best suited to this cut.