Kuroge Wagyu is a breed of Wagyu (Japanese beef cattle) and accounts for about 90% of all Wagyu raised in Japan, making it the most representative type of Wagyu. As the name “Kuroge” (black hair) suggests, these cattle have black coats. Japan’s three most famous Wagyu brands—Kobe Beef, Matsusaka Beef, and Omi Beef—all come from Kuroge Wagyu. The defining characteristic of Kuroge Wagyu is its fine marbling, with fat intricately distributed between the muscle fibers. This marbling, often referred to as “sashi,” is what gives the meat its exceptional tenderness and rich flavor. The finer and more evenly distributed the marbling, the higher the quality of the beef. Meat with abundant marbling is called “Shimofuri Niku,” meaning “frosted meat,” as the fat resembles frost settled over the surface. In addition to Kuroge Wagyu, other Wagyu breeds raised in Japan include Akaushi (Brown Wagyu), Japanese Shorthorn, and Mukaku Wagyu (Polled Wagyu).

Rib Fingers is located between the ribs of the cow. This part is relatively thin and long because it is cut along the rib bones. It contains a balanced amount of fat and lean meat, making it tender with a moderate chewiness. It is particularly suitable for grilling, and its flavor is enhanced when cooked over charcoal. Rib Fingers is popular for its juicy texture and rich flavor. It is also suitable for braising and stir-frying, allowing for various cooking methods. For example, braised short ribs or stir-fried short ribs pair well with rice and are cherished as home-cooked dishes. Additionally, Rib Fingers has a relatively high fat content, so removing excess fat during cooking can make it healthier. Its rich flavor and tender texture make it a favorite in both barbecue restaurants and home kitchens.