Tag: wagyubrands

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?

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 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.

Did you know that Kobe Bryant actually sued the City of Kobe over the right to rename the highly coveted Kobe Beef, but he was actually named after Kobe Beef?

This week, we will introduce you to three more surprising ingredients in Japanese Wagyu’s diet. If you are lucky enough to try one of these Wagyu, be sure to notice the difference in their flavor!

The more sophisticated diners are looking beyond Kobe Beef to experience new and unique brands. Just like in wine and cars, brands can give you a lot of information about the products.

If you are an experienced Wagyu consumer (whether as a chef or a diner), you already know that the official grades, such A5 and B4, have little to do with the actual taste of the meat. What, then, determines the taste of Wagyu?