These cows were bred for physical endurance, giving them more intramuscular fat cells. The fat is distributed more evenly throughout their muscle, which is why wagyu beef looks pink and tastes so ...

These factors contribute to how Japanese A5 wagyu beef receives the highest grade in its class. With the initial import of ...

An executive Chef, Pierre Albaladejo shared on Food Republic that when preparing a wagyu steak, you should heat the pan to ...

For as long as I can remember (and certainly as long as I’ve been writing about food), wagyu has been synonymous with luxury. The caviar of the cow ... just a type of beef.

Wagyu beef tallow carries all of the rich, savory flavor that you'd expect from its name, but does it actually beat out ...

Do you know what makes a great pot of chili even better?: ground Wagyu beef. The high-quality, melt-in-your-mouth beef makes ...

Wagyu beef, which comes from the Japanese breed of cattle of the same name, has enjoyed sales increases of 50%, even though prices can be as high as 25,000 pesos (US$47) a kilo and almost 30,000 ...

Grown exclusively in the Mie Prefecture in Japan, Matsusaka cattle are raised so their fat achieves the lowest melting point possible. The finest cuts of Matsusaka wagyu have a melting point of 12 ...

Japan will double its “wagyu” beef cattle output to 300,000 tons a year by fiscal 2035 to export more so as to offset declining domestic demand, the government said. Japan produced 149,000 ...

Japanese black beef sukiyaki from Kagoshima prefecture. "Tasting Japanese Wagyu is a sensory experience that should not be gate kept, and the craftsmanship that goes into raising these cattle is a ...