The 'Kuramoto' and the 4% Miracle
The result of master craftmanship from the most experienced and skilled beef farmers.
Legend
Kuramoto
The Legends behind the 4% Miracle
The 'Kuramoto' are a group of only 10 award-winning Wagyu beef producers in Kagoshima.
Each 'Kuramoto' legend is committed to producing a nutrient rich feed program and tending to their hard day in day out in order to produce healthy and high-quality beef cattle. It is both their life goal and passion to deliver high quality product that will leave customers satisfied and happy.
Here at Ushino Kura, we are just as committed to delivering our customers a high-quality dining experience and are proud to serve you the best of the best from the 'Kuramoto'.
MITSUHIRO NOZAKI
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HITOSHI YAEO
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SAYURI KAMIMURA
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RIKA MORI
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MINORU OMURA
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MIYOSHI YANAGIDA
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TOMOHIRO INOGUCHI
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TOYOKI ISHIZAWA
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YUICHI YOSHIMURA
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EIJI YAMAZAKI
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What is a 4% miracle?
While the grading speaks for itself with high scores across the board for meat quality, the big factor that plays in the rich taste and perfect balance of marbling is the fact that it is made by the most experienced farmers from such a nature abundant and agricultural producing prefecture like Kagoshima.
The perfectly flecked, art-like marbling allows for a rich and creamy taste that melts in your mouth.
The artists behind the masterpiece are the 'Kuramoto'.
Meat Quality Grading
牛肉の格付けは、歩留まり等級と肉質等級で決まります。
歩留まり等級は「牛１頭からどれだけ多くのお肉がとれるか」をA/B/Cの３段階で評価。
肉質等級は最高ランクの5等級から、最低ランクの１等級までの5段階で評価します。
肉質等級の評価基準の中には霜降り度合い・色・きめ細やかさ等があり、
うしのくらで提供する『薩摩牛 4％の奇跡』はA５等級の中でも霜降り度合を評価する
BMSの上位３ランクであるNo.10～12の牛肉のみを厳選しています。
