Tag: Wagyu

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 […]

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 […]

Wagyu beef is one of the most sought-after culinary delights, famous for its incredible marbling and unmatched flavor. However, there are plenty of myths surrounding Wagyu beef that make it seem even more extravagant than it already is. From cows sipping beer to daily massages, these misconceptions can lead to confusion about what makes 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 […]

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.