Category: General

Some Japanese Wagyu farmers have decided to add a dash of “spice” to their cattle’s diet. The result is some uniquely delicious meat. This article introduces some of the most unusual ingredient in Wagyu feed.

The traceability number of a Wagyu is like the birth certificate, passport, and CV all in one. It tells you everything you need to know about the meat in your plate. This article explains how to read it.

The more sophisticated diners are looking beyond Kobe Beef to experience new and unique brands. Just like in wine and cars, brands can give you a lot of information about the products.

If you are an experienced Wagyu consumer (whether as a chef or a diner), you already know that the official grades, such A5 and B4, have little to do with the actual taste of the meat. What, then, determines the taste of Wagyu?

It makes us cringe every time we see A5 Wagyu sirloin served as a steak in an American or European restaurant. Unless you are interested in burning money and killing your customers at the same time, this combination should rarely be attempted for 3 reasons.

What do Bill Clinton and Vladimir Putin have in common when it comes to Wagyu? Ishigaki is the answer.

The price fluctuation of Wagyu cuts creates an opportunity for chefs and restaurants to get their hands on reasonably priced authentic Wagyu if they are able to create menu items that take advantage of the discounted cuts depending on the season.

It is a known fact that Japanese Wagyu meat has a significantly lower melting temperature than any other commonly consumed meat, but did you know about the correlation between Wagyu with an longer vintage and lower melting temperatures?