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Blog posts tagged 'A5 Wagyu':


How to Sous Vide A5 Wagyu (& Is That Even a Good Idea?)

January 15th by Joe Heitzeberg • Read 1,008 times • less than one min read

Wait... you can sous vide A5 Wagyu?! Yes, you can absolutely sous vide A5 Wagyu. Think sous vide will make the fat melt away... nope. It won’t. Is it a good idea? Well, when I traveled to Japan and ate my body weight in A5 Wagyu with former Alinea Executive Chef Mike Bagale, I asked him about it and he said that yes, he always sous vides A5 Wagyu. Here’s the procedure that he recommends: Sous vide at 58° Celcius (135° Fahrenheit) for 45-60...

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What Is Tajima Wagyu?

January 7th by Joe Heitzeberg • Read 1,657 times • 1 min read

When it comes to Wagyu, there's a lot of confusion and misinformation online. Luckily, through our extensive work directly with producers in Japan, and my background in Japanese language, we've learned a lot and have been able to bring some of the rarest and best Japanese Wagyu to the USA for the first time. Today's post is about a very detailed aspect of Japanese Wagyu, the bloodline known as Tajima (但馬). To explain what Tajima is, it is...

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How to cook A5 Wagyu for a large group of people

December 17th, 2018 by Joe Heitzeberg • Read 4,555 times • 1 min read

If you're new to the Wagyu game, start with the Ultimate Guide to Wagyu or have a look at our Japanese Wagyu Infographic. But if you're becoming a connoisseur and experiencing its melts-in-your-mouth splendor on a regular basis and are looking to level up your game, read on. In this post, I'll explain how to share A5 Wagyu with larger groups of people, including how to save a bit of money when purchasing it, how to prepare it and how to cook...

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Why you should pay attention to A4 Wagyu

December 9th, 2018 by Joe Heitzeberg • Read 739 times • 2 min read

In American culture we tend to have an obsession with extremes. We want our lattes to be venti-sized with a quad-shot of espresso. We want the digitial camera with the highest megapixel count. We want the house with the most square feet. So when when it comes to Wagyu from Japan, we want the the one with the most marbled fat content and the highest rating – A5. But if you haven't already, you should pick up some A4 rated Wagyu -- and I'll tell...

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Wild for Wagyu? Try these techniques

July 26th, 2018 by Caitlin Postal • Read 2,475 times • 2 min read

We taught you how to cut your beef like the Japanese and perfectly prepare your A5 Wagyu. We wanted to find a few more ways to cook your Wagyu, so we checked out the #A5Wagyu tag on Instagram to see how beef buffs prep their platters. Not going to lie: these breakout stars are a party just waiting to happen. Beef Up Your Brunch Some say breakfast is the most important meal of the day, so we say specially prepared Wagyu beef should be the...

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I took the ultimate beef journey in Japan

July 9th, 2018 by Joe Heitzeberg • Read 4,024 times • 8 min read

Wagyumafia's chateaubriand A5 Kobe Beef Wagyu Katsu Sando I just got back from a trip to Japan where I met with some of the best beef producers in three regions I heard about on my last visit. We love Japanese Wagyu and we know you do too, which is why I was excited to meet award-winning producers from regions that are well-known in Japan but haven't yet been made available to people in the USA. I was also eager to explore Japanese culinary...

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Press Release: Crowd Cow, the Craft Meat Marketplace, Launches “Beef Tasting Flights”

May 24th, 2018 by Joe Heitzeberg • Read 2,440 times • 2 min read

Crowd Cow, the Craft Meat Marketplace, Launches “Beef Tasting Flights” “Flights” allow customers to try a collection of delicious, small-batch cuts from multiple farms around the country SEATTLE, WA – May 24, 2018 – Think you know beef? Think again. Crowd Cow, the company transforming the meat industry and delivering small-batch craft meats to your door, today launched “beef tasting flights.” These “flights” allow conscious foodies and...

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The Ultimate Destination Steak: Olive Wagyu at ICHIGO

April 12th, 2018 by Joe Heitzeberg • Read 2,708 times • 2 min read

A few years ago, Chef Mori was a chef at a Yakiniku House (a traditional Japanese beef grill) in Osaka when he first heard about Olive Wagyu: a rare Wagyu beef produced by feeding inawara rice straw, Italian rye grass, and toasted olive lees to Kuroge Washu cattle. It's only raised by a handful of producers in Japan and originated on a remote island called Shodoshima in Japan's smallest province. It piqued Chef Mori's interest, and would...

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Press release: Crowd Cow has Japan’s most exquisite steak

February 23rd, 2018 by Joe Heitzeberg • Read 1,823 times • less than one min read

On February 28, Crowd Cow is offering a limited amount of A5 Wagyu imported directly from Japan. A5 Wagyu contains higher proportions of healthy omega-3 fatty acids than Angus steak and is legendary for umami flavor, filigreed marbling, and fat so soft it melts against your skin. Our A5 Wagyu comes from the Kuroge Washu breed -- one of four native Wagyu breeds in Japan and the only one genetically predisposed to fine-grained intramuscular...

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Why is "Kobe Beef" so famous?

November 7th, 2017 by Joe Heitzeberg • Read 20,359 times • 8 min read

And what are you missing out on if it's the only brand of Japanese beef you know? The term “Kobe Beef” is one of the most famous — almost mythical -- terms in the world of food. It’s also one of the most misunderstood and misused. Outside of Japan, the phrase “Kobe Beef” has become almost synonymous with “Japanese beef” or “Wagyu”, but it's not that simple. Let's break it down. Wagyu = "Japanese beef" Wagyu is just a word that means “Japanese...

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