Author: Wagyu Sommelier

Japanese farmers are using genome sequencing to identify super Wagyu mamas to selectively breed genetically superior Wagyu herds. Will this lead to better beef or a uniformity in taste?

Bloomberg Businessweek published an article last week about the luscious Wagyu beef aged in a storehouse covered with snow in the NiigataPrefecture. This meat commands a price tag of as much as $300 per pound in the U.S. Is this snow-aged Wagyu worth the money or is it just a hype?

A vast majority of Wagyu meat produced in Japan is either from heifers (young virgin females) or steers (castrated males). Between the two, heifers are more highly prized for their tenderness and silky texture.

Mishima-ushi has the purest bloodline among all Wagyu. Designated as a national natural treasure by Japan, only 12-13 Mishima-ushi are released per year for meat consumption.

Serving Japanese Wagyu does not have to be cost-prohibitive. With a bit of ingenuity, many more restaurants can put Japanese Wagyu on their menus. This article discusses 3 easily adoptable tricks.

The entire Japanese beef cattle industry was at the brink of extinction in the face of foreign competition. This article introduces a little-known historical fact that contributed equally, if not more, to the opulent marbling of Japanese Wagyu – free trade.

Among the over 150 brands of Japanese Wagyu, only one is said to be the Wagyu enjoyed by ninjas – Iga Gyu. Those who are lucky enough to have sampled Iga Gyu would agree that the ninjas had great taste in beef.

Have you ever wondered what the difference is between Japanese Wagyu and its western counterparts raised in the U.S. or Australia? Here are 4 reasons why Japanese Wagyu is the superior choice.

Have you thought about why there is usually an egg yolk on your steak tartare? The golden combination of beef and eggs has been scientifically proven to enhance the flavor and texture of the meat. The effects are further amplified when it comes to Japanese Wagyu.

Ernest Hemingway once said: “My only regret in life is that I did not drink more wine.” His remorse is certainly not shared by the Koshu Wine Beef, as this brand of Wagyu is fed the grape marc from wine making from the tender age of 6 months.