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.

Did you know that Kobe Bryant actually sued the City of Kobe over the right to rename the highly coveted Kobe Beef, but he was actually named after Kobe Beef?

Wagyu beef is known for its exceptional quality, thanks to a carefully managed lifecycle that prioritizes animal welfare and traditional farming practices. Here’s a concise look at the process that makes Wagyu the pinnacle of luxury beef. 1. Introduction: What Makes Wagyu Special? Wagyu beef is renowned for its intense marbling, tender texture, and rich […]

Wagyu beef is one of the most sought-after culinary delights, famous for its incredible marbling and unmatched flavor. However, there are plenty of myths surrounding Wagyu beef that make it seem even more extravagant than it already is. From cows sipping beer to daily massages, these misconceptions can lead to confusion about what makes Wagyu […]

What is the BMS Scale? The BMS Scale evaluates the amount and quality of marbling (intramuscular fat) in beef. The scale ranges from 1 to 12, with higher scores indicating more marbling. This marbling enhances flavor, tenderness, and the melt-in-your-mouth texture that defines high-quality Wagyu beef. How the BMS Scale Works The BMS Scale is […]

Wagyu beef is not just a luxury—it’s a nutritional powerhouse packed with heart-healthy fats, protein, and essential nutrients. Unlike regular beef, Wagyu’s unique marbling delivers both exceptional taste and impressive health benefits. Heart-Healthy FatsWagyu is rich in monounsaturated fats (MUFA) and oleic acid—the same healthy fat found in olive oil. These fats help: Nutrient-Rich SuperfoodWagyu […]

Discovering Iwate Gyu: The Hidden Gem of Japanese WagyuWhen it comes to Japanese Wagyu, Kobe beef often takes the spotlight. However, for true beef enthusiasts, Iwate Gyu—a premium Wagyu from Japan’s Iwate Prefecture—is a must-try. Known for its elegant marbling, mild umami, and sustainable farming practices, Iwate Gyu offers a culinary experience that goes beyond […]

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.