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Matsusaka Gyu: Japan’s “Art of Meat” from Mie Prefecture

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 […]
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Apple-Fed Wagyu: A Must-Try Delicacy from Nagano Prefecture

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 […]
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The Hidden Gem of Japanese Wagyu

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 […]
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Mishima-Ushi: The Purest of All Wagyu

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.
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Wagyu – Why It Has To Be Japanese?

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.
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Koshu Wine Beef: The Wagyu Kissed by Bacchus

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.
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Your Wagyu Ate What?! Surprising Diet of Japanese Wagyu

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.
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What’s Behind the Wagyu Traceability Number?

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.
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Older Truly Is Better: The Relationship Between Wagyu Vintage and Melting Temperature

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?