Enter their ZIP code and we'll make sure the cuts you want to give are available in their area.
July 14th, 2020 by Joe Heitzeberg • Read 36,729 times • 1 min read
Besides the incredible marbling and exquisite flavor profile, another thing to admire about Japanese Wagyu is the system of 100% traceability for every animal. The nose print certificates, which track every animal's lineage, place of birth and other details, are the carefully-managed centerpiece of this system. Starting in July of this year, we are offering Kobe Beef, and for the lucky few who are able to score some of this rare Wagyu, we...
July 2nd, 2020 by Joe Heitzeberg • Read 20,476 times • 1 min read
Kobe Beef is iconic. You could visit the Medina of Fez, a pool hall in Kiev or a village in the highlands of Papua New Guinea and ask almost anyone — and they would tell you they’ve heard of Kobe Beef. There are few things in the culinary world as highly regarded or as rare. It’s scarcity has contributed to its overall aura. Only a relatively small group of farmers and processors in Hyogo Prefecture are qualified to raise it, and each calf...
January 31st, 2019 by Joe Heitzeberg • Read 11,383 times • 1 min read
Olive-fed Wagyu from Kagawa Prefecture is the world's rarest and most exquisite beef. Only 2200 cattle of the kuroge washyu breed are raised in Kagawa using the unique olive-based feed, and only a small fraction achieve the ratings necessary to officially qualify them as Olive Wagyu. It's certainly true that Kobe Beef is far more famous, but it's also true that it is far from "rare". Kobe Beef is backed by a quite mature industry...
November 6th, 2017 by Joe Heitzeberg • Read 164,510 times • 1 min read
Recently I had the privilege of spending time with one of Japan's top Kobe Beef chefs, Mitsuo Yamamoto of Steak Sakura (2-11-14 Sennichimae, Chuo-ku Namba Daiichi Bldg. 1F, Osaka) to learn how to properly grill Kobe Beef and other A5 Wagyu (as you probably know by now, there are many types of A5 Wagyu, and Kobe is only one of them). I flew into Osaka, and Chef Yamamoto opened his restaurant early so we could cook. We walked together into...
