Tag: Steak

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 […]

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?

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.

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.

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.

Have you thought about why there is usually an egg yolk on your steak tartare? The golden combination of beef and eggs has been scientifically proven to enhance the flavor and texture of the meat. The effects are further amplified when it comes to Japanese Wagyu.

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.