Tag: JapaneseWagyu

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.

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.

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.

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.

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?