Tag: chefs

Hidaka Wagyu is a rare and naturally-raised Japanese beef brand from Biratori-cho, nestled in the Hidaka Mountains of Hokkaido. Raised in a pristine, mountainous environment with cold winters and open pastureland, this Black-Haired Japanese Cattle breed develops a rich, condensed flavor profile unlike any other. With free-roaming cattle, clean water, and seasonal climate advantages, Hidaka […]

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 […]

Apple-Fed Shinshu Gyu is a distinguished brand of Japanese Wagyu, hailing from the Nagano Prefecture. Renowned for its unique apple-enriched diet, this beef offers a tender texture, refreshing flavor profile, and distinctive taste, setting it apart in the world of premium meats. Wondering what other brands of wagyu there are? Click here! The Essence of […]

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.