This Wagyu Rump Changes Everything 🤯

This is Kitan In.
The Yakiniku course continues.

The second cut Hiro San prepared was the Rump.

A leaner, deeply red cut that shows a very different side of Manyo Wagyu.

During the course, Hiro San explained that not all Manyo Wagyu is the same.

The cattle he selects come from a pure Tajima bloodline, different from Manyo Wagyu raised from Miyazaki lineage.

That genetic difference changes everything.
Flavor, fat distribution, texture, and how the beef behaves on the grill.

The Rump made that clear immediately.

Sliced evenly and grilled briefly over Binchotan, the cut delivered a direct, concentrated umami profile.

A reminder that Wagyu is not just about marbling.
Bloodline matters too.

📍 Kitan In
1F, 1-9-21 Shinsaibashisuji
Chuo-ku, Osaka, Japan

☎ 06-4708-4129
Reservation required
Typically around 6 months in advance.

Save this for your next Osaka visit and subscribe as we continue exploring Wagyu and Japanese food culture.
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