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Blog posts tagged 'Grading':


Japanese Wagyu Butchery 101

March 31st, 2020 by Kaleigh Jurgensmeyer • Read 20,109 times • 3 min read

Japanese Wagyu is one of the most luxurious foods in the world — a distinction earned not just because of its unique Kuroge genetics, but because of the many traditions practiced in Japan, spanning from the way the animals are raised to how the meat is rated, how the steaks are sliced and cooked, and even how the carcasses are butchered. There are a few key differences in Japanese Wagyu butchery versus that in the United States: carcass...

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How to make A5 Wagyu Tallow and unlock hero chef status

February 12th, 2019 by Joe Heitzeberg • Read 30,414 times • 2 min read

A5 Wagyu beef fat, when melted, is a clear oil, packed with heart-healthy oleic acid. By making this A5 Wagyu tallow at home and sharing it with your friends and family, your ordinary home cook status will instantly sky rocket to magical wizard hero chef status. Add a little to a pan, scramble in a couple of eggs with a pinch of salt and you're likely to blow people's minds. It's that good. By carefully cutting the exterior fat off of your...

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Comparing A5, A4, A3 Olive Wagyu

August 20th, 2018 by Caitlin Postal • Read 113,298 times • 2 min read

From left to right, A5, A4, A3 cuts of Olive Wagyu Every country operates under different practices for grading their beef and identifying the best of the best. I've explained a little bit about the USDA grading practices as they relate to marbling but with Olive Wagyu right around the corner, I want to dive into Japanese grading standards and explore just how magnificent these cuts really are—especially since we now offer A3, A4, and A5...

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