Tag: Beef

Iwate Kitakami Gyu is a brand of Black-Haired Japanese Cattle (Kuroge Wagyu) raised in Kitakami-shi, a beautiful city in Iwate Prefecture, located in northern Japan. Known for its light color, tender texture, and sweet, delicate fat, this Wagyu brand offers a desireable experience for all Wagyu enjoyers. With a minimum marbling grade of A4 and […]

Furano Daichi Wagyu is a rare Wagyu brand raised in Furano-shi, Hokkaido, Japan’s northernmost island known for its clean air, lush farmland, and cool climate. Produced exclusively from Black-Haired Japanese Cattle (Kuroge Wagyu), this brand stands out for its floral-scented fat, buttery texture, and creaminess. With an annual production of approximately 70 cattle, Furano Daichi […]

Beni no Gyu is a distinctive brand of Wagyu beef raised exclusively in Tochigi Prefecture, Japan. Sourced from Brown-Haired Japanese Cattle—a less common breed than the widely known black-haired Wagyu—this brand of Wagyu is celebrated for its marbling, rich umami, and sweet flavor. With an annual production of only around 100, Beni no Gyu is […]

Cherry Blossom Wagyu, also known as Sakura Wagyu, is a Japanese Wagyu brand raised in the serene setting of Tochigi Prefecture. This exceptional Wagyu is as beautiful in flavor as the name suggests—drawing inspiration from Japan’s iconic Sakura for its elegance and harmony with nature. Sakura Wagyu is the highest rated Wagyu brand on our […]

Matsusaka Gyu, prized as “the art of meat,” is a celebrated Japanese Wagyu brand that originates from Matsusaka-shi and surrounding towns in Mie Prefecture. Exclusive to carefully raised heifers (female cattle that have not had children), Matsusaka Gyu stands out for its remarkable marbling, traceability, and rich culinary history. Wondering what other brands of wagyu […]

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.